Making pancakes for my family on the weekend brings back warm memories from childhood. Does anyone else feel this way? It was cold cereal and toast for breakfast during the week, but if I was lucky, my Mom would break out the Bisquick and whip up some pancakes for us. Well, I was all out of Bisquick this weekend and my boys requested pancakes on Easter Sunday. So as I tend to do, I tweaked a pancake recipe I had clipped from Food Network Magazine.
My boys and husband declared these were the best chocolate chip pancakes I’ve ever made.
These pancakes are not my usual fare. They contain gluten and dairy, but they are melt in your mouth delicious! To make them extra decadent, I added a cup of Ghirardelli dark chocolate chips into the batter as well. Be sure not to over mix the batter–just until all ingredients are moistened.
The key to making these light and fluffy pancakes is to separate the eggs and beat the egg whites separately.
I beat them until they form soft peaks and then fold them into the mixed batter. I got that trick from the Food Network as well! So if you want to impress your family, whip up this recipe next weekend! Be warned that these are not macro friendly. Cheat meal for sure!
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