Recipe Details
Ingredients
-
1cupmilk
-
1largeegg
-
1cupall-purpose flour
-
2tablespoonswhite sugar
-
1tablespoonbaking powder
-
¼teaspoonsalt
-
2tablespoonsbutter, melted and cooled
-
½cupminiature chocolate chips
Cooking Directions
-
Whisk milk and egg together in a bowl until thoroughly combined.
-
Sift flour, sugar, baking powder, and salt into a separate bowl. Stir in melted butter, then whisk in milk mixture until smooth. Fold in chocolate chips.
-
Heat a small nonstick skillet over low heat. Pour about 1/3 cup batter into the hot skillet and cover with a lid. Cook pancake until browned on the bottom, about 3 minutes. Flip pancake, then cover and cook until browned on the other side, 2 to 3 minutes. Remove to a plate and repeat to make remaining pancakes.
Recipe Tip
For blueberry pancakes, substitute thawed, frozen blueberries for the chocolate chips.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe3 | |
| Calories456 | |
| % Daily Value * | |
| Total Fat 20g |
26% |
| Saturated Fat 12g |
58% |
| Cholesterol 89mg |
30% |
| Sodium 613mg |
27% |
| Total Carbohydrate 63g |
23% |
| Dietary Fiber 3g |
10% |
| Protein 10g |
21% |
| Vitamin C 0mg |
0% |
| Calcium 308mg |
24% |
| Iron 4mg |
19% |
| Potassium 297mg |
6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved
Dish Photos
