Serves: 5
Total Calories: 125
In large bowl, beat eggs with butter and water. Remove chocolate chips from jar and set aside. Fold pancake mix into eggs and water; stir just until dry mix disappears. Heat a griddle to medium-high heat. Cover surface with a thin coating of cooking spray. Measure 1 tablespoon of batter per pancake onto griddle. As pancakes start to set up, evenly scatter a few chocolate chips over the pancake surface. Cook until bubbles appear on surface and the edges are dry (approximately 2 to 3 minutes). Flip pancakes and cook 2 to 3 minutes more, until pancakes are golden brown.
This Kitchen Remedy: Ginger and White Chocolate Holiday Pancake Gift recipe is from the 2013 HomeCook'n Collection Cookbook. Download this Cookbook today.
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