Cinnamon Sour Cream Chocolate Chip Pancakes Recipes

Steps:

• Make the batter by combining the pancake mix, milk, sugar, melted butter and egg in a large bowl. Stir in the dark and white chocolate chips.
• Heat a nonstick skillet or griddle over medium heat and add a little butter. Drop about 1/4 cup of the batter per pancake onto the skillet, then fry on both sides until dark and golden, about 2 1/2 minutes per side.
• Remove the pancakes to a plate and drizzle with the caramel and chocolate sauces. Top with butter and whipped cream and garnish with both types of chocolate chips.

Steps:

• Heat large nonstick skillet on medium heat. Meanwhile, whisk eggs in medium bowl until blended. Stir in sour cream. Add all remaining ingredients except chocolate chips; stir just until dry ingredients are moistened. (Do not overmix. Batter can still be slightly lumpy.) Stir in chocolate chips.
• Spoon 1 Tbsp. batter into skillet for each pancake; cook 2 to 3 min. or until bubbles start to form on tops and bottoms are golden brown.
• Turn; cook 1 to 2 min. to brown other sides.

Steps:

• Sift the flour, baking powder, salt and cinnamon together and set aside.
• Beat the butter with the sugar until well blended and creamy. Beat in the egg.
• Mix the sour cream and baking soda together and add to the butter mixture. Add the dry ingredients and beat well to make a soft dough. It will be sticky, so cover and chill the dough for about 30 minutes until it is firm enough to handle. If the kitchen is hot you may need to chill the dough a little longer.
• Lightly grease baking sheets. Preheat oven to 375 degrees.
• Take walnut-size pieces of the dough and roll into balls. Arrange on the baking sheets about two inches apart to allow for spreading. Flatten the balls with the tines of a fork. Bake 10 to 15 minutes until the cookies are golden brown but still slightly soft in the center. Allow to cool for a couple of minutes on the pans, then transfer them to racks to cool completely.