I got this recipe when I was at HEB, before the pandemic (before Valentine’s Day, actually); it was next to a bag of flour in the baking aisle, and even though I wasn’t looking for a pancake recipe, it spoke to me, so I tore off a copy and brought it home. I made it once, and possibly for the first time of my life, I ran out of baking powder and only had not-quite-half the required amount. I googled how to substitute for it and ended up using a mixture of 2 parts cream of tartar to 1 part baking soda, but I believe my cream of tartar was stale. So the first batch failed, but it was my fault. Then I put both baking soda and cream of tartar on my grocery list, as well as miniature chocolate chip, which I felt would work better (I reduced the amount accordingly and wrote it below). I made the pancakes again, and this time they were really, really good.
When I make pancakes, I mix the dry ingredients and leave them out on the counter overnight, while the wet ingredients go in the fridge. All I have to do in the morning is mix them together and cook pancakes.
2 cups all-purpose flour
¾ cup sugar
2 Tbsp. baking powder
½ tsp. cinnamon (optional)
½ tsp. kosher salt
3 large eggs
1 ½ cups lactose-free milk
1 tsp. vanilla
¾ cup miniature chocolate chips
In a large bowl, sift together flour, sugar, baking powder, cinnamon, and salt. Whisk to combine. In another bowl, beat eggs together with milk and vanilla.
Pour wet ingredients into dry and whisk until combined with no dry spots – don't over mix. Fold in chocolate chips. Let rest for 5 minutes.
While batter rests, heat a skillet or griddle over medium heat. Spray with non-stick spray and portion out 2-ounce (¼-cup) scoops of pancake batter, leaving space between each pancake.
Cook for 2 minutes per side or until bubbles appear and pop in the center of the pancakes. After flipping, cook for 2 more minutes. Continue with remaining batter. Serve immediately with your favorite toppings (maple syrup or fruit were good, but these were actually great on their own!).