How to Prepare:

• In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and granulated sugar until well combined. Set this bowl aside.
• In another bowl, beat together the eggs, egg yolk, and melted butter until smooth. Next, add the sour cream, light cream, and vanilla extract. Whisk until the mixture is creamy and well incorporated.
• Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture with a spatula until combined. Be careful not to overmix; a few lumps are okay!
• Gently fold in the miniature chocolate chips, ensuring they are evenly distributed throughout the batter.
• Heat a griddle or non-stick skillet over medium heat. Lightly grease with unsalted butter to prevent sticking.
• Pour about 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges look set, approximately 2-3 minutes. Flip and cook for an additional 1-2 minutes until golden brown. Repeat with remaining batter.
• Once cooked, stack the pancakes on a plate. Dust with confectioners sugar and serve with maple syrup!