Chocolate Chip Pancakes IV

Mornings will get off to a great start with these yummy double-chocolate pancakes. Whip up a batch, and you'll have speedy breakfasts the whole family will rave about for days to come.

Yield

10 to 11 pancakes

Ingredients

2 cups pancake or baking mix
2 tablespoons instant chocolate drink mix*
2 teaspoons baking powder
1 large egg
1 cup milk*
1/2 cup sour cream
1/4 cup miniature semi-sweet chocolate chips
maple syrup and butter, optional

Directions

In a large bowl, combine the pancake or baking mix, drink mix and baking powder. Combine the egg, milk and sour cream; stir into dry ingredients just until moistened. Fold in chocolate chips.

Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Serve with maple syrup and butter if desired.

Additional Information

* Chocolate milk can be used instead of the chocolate mix and milk.

To freeze left over pancakes: Arrange in a single layer on baking sheets. Freeze overnight or until frozen. Transfer to a resealable plastic freezer bag. May be frozen for up to 2 months.

To use frozen pancakes: Place on a lightly greased baking sheet. Bake at 400°F (204°C) for 4 to 6 minutes or until heated through. Serve with maple syrup and butter if desired.