We’ve seen some recipes using whole wheat flour for the base, but we prefer using all-purpose. The whole wheat flour gives a heavier, stickier pancake than AP flour. If you try this recipe, we suggest using all-purpose.

These pancakes are made in a cast iron skillet so that you can cook them quickly. If you want them to be fluffy, we suggest cooking on medium heat.

Here’s how to make them…

STEP 1: Ingredients

• 1 cup of flour

• 1/4 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1/2 tsp cinnamon

• 1/2 tsp nutmeg

• 3 eggs

• 1/4 cup milk

• 1/3 cup oil

• 1/2 cup packed brown sugar

• 1/4 cup chocolate chips

STEP 2: Mixing the batter

• Sift together the flour, baking powder, baking soda, salt and spices into a large bowl. Add the milk, oil and brown sugar to the dry mixture. Whisk well to combine.

• Fold in the chocolate chips.

STEP 3: Cooking

• Pour about 1 1/2 inch of vegetable oil into a skillet over high heat. Preheat the oven to 200° F.

• Place the cast iron skillet into the oven to preheat.

• Prepare a hot griddle or skillet by heating over medium heat until it reaches 350° F.

• While the skillet or griddle heats, carefully pour about 1/3 cup of batter onto the skillet. Swirl around the edge to even the edges of the pan. Cook the pancake for 3 to 5 minutes. When the edges turn golden brown, flip the pancake and cook another minute or two until browned on the other side.

• Repeat steps 2 and 3 with the remaining batter.

STEP 4: Serving

• Transfer the cooked pancakes to a plate and cover with an ovenproof lid or foil.

• Put the plate in the middle of the preheated oven to keep the pancakes warm.

• Remove the pan from the oven and top each pancake with whipped cream. • Enjoy!