Mint Chocolate Chip Pancakes

Name: Mint Chocolate Chip Pancakes
Total time: 30 min
Yield: Makes 12 pancakes (3 to 4 servings)
Ingredients: Store-bought or homemade hot fudge sauce, for serving; Vanilla ice cream, for serving; ¾ cup mini semisweet chocolate chips, plus more for topping Whipped cream, for serving; ¾ cup mini semisweet chocolate chips, plus more for topping Whipped cream, for serving; 3 to 4 drops green food coloring (optional); ½ teaspoon pure mint extract*; ½ teaspoon pure vanilla extract; 2 tablespoons butter, melted and cooled to lukewarm, plus more for cooking; 1 large egg; 1 cup buttermilk; ½ teaspoon salt; ½ teaspoon baking soda; 1 teaspoon baking powder; 1 tablespoon granulated sugar; 1⅓ cup all-purpose flour; Store-bought or homemade hot fudge sauce, for serving

Ice Cream and Pancakes—Together at last

Preparation info

Makes 12 pancakes (
3 to 4
servings)

Difficulty
Easy
Ready in
30 min

Appears in

Breakfast for Dinner

By Lindsay Landis and Taylor Hackbarth

Published 2013

About

There’s nothing as delightful as a towering stack of fluffy pancakes. Unless those pancakes happen to be reminiscent of your favorite mint chocolate chip ice cream. The green food coloring here is optional but adds nicely to the appeal.

Ingredients

1⅓ cup all-purpose flour
1 tablespoon granulated sugar
1

Dessert
Dinner
Vegetarian
Breakfast

Method

Sift together flour, sugar, baking powder, baking soda, and salt into a bowl.
Whisk together buttermilk, egg, butter, extracts, and food coloring (if using) in a small bowl. Add to dry ingredients and stir until incorporated. Stir in chocolate chips.
Heat a large nonstick skillet or griddle over medium heat. Add ½