- 3
Ingredients
- 2 cups bisquick/baking mix
- 2 tablespoons instant chocolate dry mix
- 2 teaspoons baking powder
- 1 egg
- 1 cup milk
- 1/2 cup sour cream
- 1/4 cup miniature semisweet chocolate chips
- maple syrup and butter, optional
Preparation
Step 1
Directions
In a large bowl, combine the biscuit mix, drink mix and baking
powder. Combine the egg, milk and sour cream; stir into dry
ingredients just until moistened. Fold in chocolate chips.
Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when
bubbles form on top; cook until second side is golden brown. Serve
with maple syrup and butter if desired.
Cool remaining pancakes; arrange in a single layer on baking sheets.
Freeze overnight or until frozen. Transfer to a resealable plastic
freezer bag. May be frozen for up to 2 months.
To use frozen pancakes: Place on a lightly greased baking sheet. Bake
at 400° for 4-6 minutes or until heated through. Serve with
maple syrup and butter if desired. Yield: 11 pancakes.