There’s just something about cute and tiny that make things taste better. My kids inhale these for after school snacks, but they’re also great for breakfast on the go (minus the syrup of course) or just a fun way to mix up the usual breakfast pancakes.
3/4 cup milk
2 tablespoons white vinegar
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons butter, melted (plus extra butter for the pan to cook)
1/2 C mini chocolate chips
Combine milk with vinegar in a bowl and set aside for 5 minutes to “sour”. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and melted butter into “soured” milk then mix into dry ingredients and whisk until lumps are gone. Add chocolate chips and mix. Heat a large skillet over medium heat, and rub with butter. Pour 1 Tbs of batter for each pancake onto the skillet and cook until bubbles appear on the surface. Flip with a spatula, and cook until lightly browned on the other side. Repeat, rubbing more butter onto the skillet each time before pouring on more batter.
*source: adapted from allrecipes.com