Instructions
Step 1: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Step 2: In another bowl, combine the milk, egg, melted butter, and vanilla extract.
Step 3: Pour the wet ingredients into the dry ingredients and stir until just combined.
Step 4: Fold the mini chocolate chips into the pancake batter.
Step 5: Heat a lightly greased skillet or griddle over medium heat.
Step 6: Pour portions of batter onto the skillet to form pancakes.
Step 7: Cook until bubbles appear on the surface, then flip and cook the other side until golden brown.
Step 8: Transfer the pancakes to a serving plate and keep warm.
Step 9: In a small saucepan, combine the chocolate chips, heavy cream, and butter.
Step 10: Heat over low heat, stirring constantly, until smooth and glossy.
Step 11: Stack the pancakes on a serving plate.
Step 12: Top with whipped cream, chocolate sauce, mini chocolate chips, and chocolate shavings.
Step 13: Serve immediately while warm.
Storage and Reheating Tips
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheat pancakes in the microwave for 20 to 30 seconds or warm them in a skillet.
Store the chocolate sauce separately in the refrigerator and reheat gently before serving.
For best results, add whipped cream and toppings fresh before serving.
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