Mint Chocolate Chip Pancakes
['1 1/3 cup all-purpose flour', '1 tablespoon granulated sugar', '1 teaspoon baking powder', '1/2 teaspoon baking soda', '1/2 teaspoon salt', '1 cup buttermilk', '1 large egg', '2 tablespoons butter, melted and cooled to lukewarm, plus more for cooking', '1/2 teaspoon pure vanilla extract', '"1/2 teaspoon pure mint extract (See Cooks Note)", 3 to 4 drops green food coloring (optional)', '3/4 cup mini semisweet chocolate chips, plus more for topping', 'Whipped cream, for serving', 'Vanilla ice cream, for serving', 'Store-bought or homemade hot fudge sauce', 'for serving']
1. Sift together flour, sugar, baking powder, baking soda, and salt into a bowl.
2. Whisk together buttermilk, egg, butter, extracts, and food coloring (if using) in a small bowl. Add to dry ingredients and stir until incorporated. Stir in chocolate chips.
3. Heat a large nonstick skillet or griddle over medium heat. Add 1/2 tablespoon butter; it should sizzle and melt almost immediately. Ladle 1/4 cup of pancake batter into skillet for each pancake, taking care not to let the pancakes run together. Cook for 1 to 2 minutes, until bottom is golden brown and edges begin to bubble, then carefully flip and cook for 1 to 2 minutes more. Transfer to plates. Repeat with remaining batter.
4. Serve warm with whipped cream, vanilla ice cream, hot fudge sauce, and more chocolate chips, if desired.
•Candy Cane Pancakes: Replace mint extract with peppermint extract. Add 1/4 cup finely chopped candy canes along with or in place of chocolate chips. Use red food coloring instead of green.
•Almond Chip Pancakes: Replace mint extract with almond extract. Add 1/4 cup chopped almonds to batter. Omit food coloring.
•Plain Old Chocolate Chip Pancakes: Omit mint extract and increase vanilla extract to 1 teaspoon; omit food coloring.
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