Description
Don’t even try to pretend that these pancakes are healthy. You’ll never be able to convince yourself.
But that’s okay, because they are like big, soft cookies with crispy edges. That you can eat for breakfast. Does it really get much better?
Ingredients
- 2 cups All-purpose, Unbleached Flour
- ¾ cups Packed Brown Sugar
- 2 teaspoons Baking Powder
- ½ teaspoons Baking Soda
- 1 pinch Salt
- 1-¾ cup Sweetened Condensed Milk, Divided
- 1-¼ cup Milk, Divided
- 2 whole Eggs
- 1-½ teaspoon Vanilla Extract, Divided
- 5 Tablespoons Canola Oil
- ¾ cups Miniature Chocolate Chips, Plus More For Topping
- 1 cup Cookie Dough Icing (recipe In Instructions Section)
- ¾ cups Powdered Sugar
Preparation
In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda and salt. In a small bowl, whisk together 1 1/2 cup condensed milk, 1 cup milk, 1 teaspoon vanilla, eggs and oil.
Create a well in the center of the dry ingredients. Pour the wet ingredients into the well and whisk together to create a thick pancake batter. Fold in the chocolate chips.
Heat a greased skillet over medium-low. Pour 1/4 cup of batter onto the skillet. When bubbles form on the top and the edges begin to firm up, flip the pancake. Cook for another few minutes until the second side is browned. Repeat with remaining batter.
Top with cookie dough icing (recipe below) and mini chocolate chips.
For the cookie dough Icing, whisk together the remaining 1/4 cup condensed milk, the remaining 1/4 cup milk, powdered sugar, and remaining 1/2 teaspoon vanilla extract. Drizzle over the pancakes.
