*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I cut the milk back by a quarter cup and soured the milk with a little lemon juice. I also cut the baking powder back to a teaspoon and a half (I did not want the prominent flavor of these pancakes to be baking powder). The pancakes turned out light and fluffy. I got six medium sized pancakes out of one recipe--the kids ate them all.
I was worried at first with how thin the batter was and how flat the pancakes first looked when I poured them so after the first few I added maybe 1/4 c. more of flour. Comparing the two I think I actually like the original recipe best. The original pancakes puffed up nicely and although still a bit thin had a lighter more tender eggy taste. The ones with added flour are thicker but not as tender and the flour taste dominates more. The recipe is great as is! Don't be thrown off by the super thin batter.
This recipe was good but I did make some minor changes. I reduced the milk to 3/4 cup and added a tablespoon of vinegar to it. I also reduced the baking powder to 1-1/2 t. Next time I think I will reduce the chocolate chips as it was almost too much for my personal tastes. Thanks for sharing this recipe OLIVIA it was a big hit at our house!