As soon as the batter sizzles on the pan, impatient voices demand these sweet, buttery cakes that even picky eaters will wolf down. If your kids like lots of chocolate, increase the chips to 1/3 cup.
Yield: 6–8 pancakes
Sift flour, baking soda, salt and sugar into a bowl. Lightly beat egg in a separate bowl, and add milk. Whisk to combine. Add wet ingredients to dry ingredients. Whisk until batter is smooth. Add the chocolate chips, and stir.
Heat a nonstick sauté pan on medium. Brush with butter. Ladle 1/3 cup batter into pan. When pancake is covered in bubbles, flip. Cook another minute until pancake is cooked through. Transfer to a plate and lightly brush with melted butter. Repeat process with remaining batter. Serve with warm syrup.
