Chocolate Chip Pancakes and Freezer directions!

These are the yummiest chocolate chip pancakes ever!  No syrup needed for these delicious treats unless you like a little strawberry sauce on top of your chocolatey goodness.  First I'll give you the recipe then I'll post pictures of how I freeze them after making a double batch, then my kids can have a warm breakfast and I don't have to dirty pans and bowls so often!  Forget about buying Eggo or Aunt Jemima frozen foods with all those preservatives and who knows what else.  Spend 1 morning a week making pancakes, waffles, breakfast burritos or whatever else you love and freeze it.  Just pick one thing each week and make it and before you know it you will have a freezer full of wonderful breakfast items to warm in the microwave and enjoy.

Chocolate Chip Pancakes  (double batch)

4 cups flour
1/2 cup sugar
2 tsp salt
3 Tbsp baking powder
4 eggs
3 cups milk
1 tsp vanilla
1 cup mini chocolate chips

Put dry ingredients into a large mixing bowl.  Whip eggs first then add all wet ingredients to the dry and stir just until it's all moist.  There will still be lumps in the batter.  Do not over mix pancake batter or it doesn't stay fluffy and light.  Pour about 1/4 cup for each pancake.  When the top is bubbly flip it.

There you have it, they should look something like this....

Now you lay them on a parchment lined cookie sheet in a single layer and place the whole pan in the freezer. 

Once they are frozen you will stack them in freezer bags or into freezer safe containers then return it to the freezer where you and your kids can grab as many or as few as you would like and enjoy!!