It’s the holiday season and kids are home enjoying Christmas holidays with visiting family.  Each day the kids get up in the morning with a mission, today’s mission was breakfast made by them!   The kids love to cook and enjoy the art of creating food! I believe in encouraging their enthusiasm around the kitchen hence creating this zeal for food creation.  Today’s breakfast menu was Chocolate Chip Pancakes and Pecan Pancakes. Yum 😉

The pancakes were made from scratch with no Bisquick or pancake mix involved. They of course  borrowed the recipe from “Better Homes and Gardens cook book” and built on it by adding chocolate chips and pecans from their dining   experiences in Magnolia Café and Kerby lane Café;)

Pecan Pancakes- Chocolate Chips Pancakes

1 cup all-purpose flour
1 tblsp sugar
2 tsp baking powder
¼ tsp salt
1 beaten egg
1 cup milk
2 tbslp  cooking oil
½ cup dark chocolate chips
½ cup pecans

Method:
Mix the dry ingredients in a bowl and set aside *; Beat eggs and mix with milk and oil and set aside. Mix dry ingredients with wet ingredients, but combine  gently keeping the batter lumpy. Pour pancakes on a medium hot skillet, when pancakes have bubbled surface, flip and cook. Serve warm with syrup or honey.
*Chocolate chips can be mixed in the pancake batter, but pecans are best when sprinkled after pouring the pancake on the skillet.