Recipe

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• 2 cups biscuit/baking mix
• 2 tbsp instant chocolate drink mix
• 2 tsp baking powder
• 1 egg
• 1 cup milk
• 1/2 cup sour cream
• 1/4 cup miniature semisweet chocolate chips
• maple syrup and butter , optional

• 1 In a large bowl, combine the biscuit mix, drink mix and baking powder. Combine the egg, milk and sour cream; stir into dry ingredients just until moistened. Fold in chocolate chips.
• 2 Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Serve with maple syrup and butter if desired.
• 3 Cool remaining pancakes; arrange in a single layer on baking sheets. Freeze overnight or until frozen. Transfer to a resealable plastic freezer bag. May be frozen for up to 2 months.
• 4 To use frozen pancakes: Place on a lightly greased baking sheet. Bake at 400° for 4-6 minutes or until heated through. Serve with maple syrup and butter if desired. Yield: 11 pancakes.