• 1 egg
• 1 cup buttermilk (or whole milk)
• 2 tbsp shortening, melted
• 1 cup flour
• 1 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp soda
• 1/2 tsp salt
• * 1-2 tbsp cocoa
• 6-8 chocolate chips per pancake

Beat egg and add remaining ingredients. Beat with a rotary beater until batter is smooth. While beating, turn on griddle to warm it up. Test griddle with a few sprinkles of water--if it bubbles, it's just right.

Pour batter from large pitcher or bowl onto griddle. Make your pancakes according to your preferred size. Generally, a 12" griddle can fit about four- 4" pancakes or one large one. Add chocolate chips to each pancake poured on the griddle. 

Turn pancakes as soon as they are puffly and you see bubbles, but before the bubbles break. When serving pancakes, serve with real Vermont maple syrup!

*The amount of cocoa you use is to your taste, depending on how dark your batter is. If it's not dark at all, add some more cocoa. I usuallly find that about 1-2 tbsp. is plenty.