This tip comes right at you from a lady in our Sunday school class.

So since we moved down to North Carolina, chocolate chip pancakes have been a Saturday morning tradition.

I was having trouble keeping the pancakes a nice golden brown without there being liquidy batter in the center. The lady from church gave me a couple helpful hints:

1.) don’t over mix your batter. You just want to stir it until it’s all moist; lumps are ok.

2.) don’t mix in your chocolate chips (or fruit) directly into the batter. This makes the chocolate melty, and it will burn before the pancake is fully cooked on the inside. Instead, drop your pancake batter, and just before the little bubbles/ dry edges show up, then put your chocolate chips directly on the pancake just a few moments before you flip it.

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