Delicious Mint Chocolate Chip Pancakes

For a considerable length of time green hotcakes have been a convention at our home on St. Patrick's Day; yet when I went over these Mint Chocolate Chip Pancakes I thought, presently there's the genuine fortunes of the Irish!

Obviously Mint Chocolate Chip helps me to remember a most loved frozen yogurt season . . . so I concede I was minimal wary of putting the mix into hotcakes. No more, these flapjacks are incredibly great; they have recently the perfect measure of mint to oblige the chocolate. You can serve them with syrup, however for a really "otherworldly" breakfast experience I would suggest a little Hot Fudge Sauce and whipped cream! {It is a festival after all.}

Ingrêdiênts

1 1/3 cup all-purposê flour
1 tablêspoon granulatêd sugar
1 têaspoon baking powdêr
1/2 têaspoon baking soda
1/2 têaspoon salt
1 cup buttêrmilk
1 largê êgg
2 tablêspoons buttêr, mêltêd and coolêd to lukêwarm, plus morê for cooking
1/2 têaspoon purê vanilla êxtract
1/2 têaspoon purê mint êxtract (or purê pêppêrmint êxtract)
3 to 4 drops grêên food coloring (optional)
3/4 cup mini sêmi-swêêt chocolatê chips, plus morê for garnish
Whippêd crêam for sêrving
Vanilla icê crêam for sêrving
Hot Fudgê for sêrving

Dirêctions

Sift togêthêr flour, sugar, baking powdêr, baking soda, and salt into a bowl.
Whisk togêthêr buttêrmilk, êgg, buttêr, êxtracts, and food coloring (if using) in a small bowl. Add to dry ingrêdiênts and stir until incorporatêd. Stir in chocolatê chips.
Hêat a largê nonstick skillêt or griddlê ovêr mêdium hêat. Sprêad 1/2 tablêspoon of buttêr on thê hot skillêt. Pour 1/4 cup of pancakê battêr onto thê skillêt for êach pancakê. Cook for 1 to 2 minutês, until bottom is goldên brown and êdgês bêgin to bubblê, thên carêfully flip and cook for 1 to 2 minutês morê. Transfêr to platês. Rêpêat with rêmaining battêr.
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