Mint Chocolate Chip Pancakes

Preparation

1. Step 1

   1. Sift together flour, sugar, baking powder, baking soda, and salt into a bowl.

   Step 2

   2. Whisk together buttermilk, egg, butter, extracts, and food coloring (if using) in a small bowl. Add to dry ingredients and stir until incorporated. Stir in chocolate chips.

   Step 3

   3. Heat a large nonstick skillet or griddle over medium heat. Add 1/2 tablespoon butter; it should sizzle and melt almost immediately. Ladle 1/4 cup of pancake batter into skillet for each pancake, taking care not to let the pancakes run together. Cook for 1 to 2 minutes, until bottom is golden brown and edges begin to bubble, then carefully flip and cook for 1 to 2 minutes more. Transfer to plates. Repeat with remaining batter.

   Step 4

   4. Serve warm with whipped cream, vanilla ice cream, hot fudge sauce, and more chocolate chips, if desired.

2. Pancakes Inspired by Ice Creams

   Step 5

   •Candy Cane Pancakes: Replace mint extract with peppermint extract. Add 1/4 cup finely chopped candy canes along with or in place of chocolate chips. Use red food coloring instead of green.

   Step 6

   •Almond Chip Pancakes: Replace mint extract with almond extract. Add 1/4 cup chopped almonds to batter. Omit food coloring.

   Step 7

   •Plain Old Chocolate Chip Pancakes: Omit mint extract and increase vanilla extract to 1 teaspoon; omit food coloring.