Fluffy Pancakes with Chocolate Dip

Instructions

Step 1 In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Step 2 In another bowl, mix milk, egg, melted butter, and vanilla extract until combined.
Step 3 Pour the wet ingredients into the dry ingredients and stir gently until just combined.
Step 4 Heat a non-stick skillet over medium heat and lightly grease it.
Step 5 Pour batter onto the skillet and cook until bubbles form, then flip and cook until golden brown.
Step 6 Repeat with remaining batter and keep pancakes warm.
Step 7 In a small saucepan, heat the heavy cream until warm, then pour over chocolate chips and stir until smooth to make the chocolate dip.
Step 8 Arrange pancakes on a plate with fresh fruits and serve with the warm chocolate dip.

Storage and Reheating Tips

Store pancakes in an airtight container in the refrigerator for up to 3 days.
Freeze pancakes for up to 2 months with parchment between layers.
Reheat in a toaster, skillet, or oven until warm.
Store chocolate dip separately and reheat gently before serving.