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Instructions

• STEP 1

  Cut butter into small pieces. Place in a small saucepan, along with milk, and melt over medium heat.

  • 3 tbsp butter, unsalted
  • 3/4 cup whole milk

• STEP 2

  Meanwhile, place flour, sugar, baking powder, and salt in a medium bowl. Whisk to combine.

  • 1 1/8 cups all-purpose flour
  • 1 1/2 tbsp granulated sugar
  • 2 1/2 tsp baking powder
  • 1/4 tsp salt

• STEP 3

  Add melted butter mixture, eggs, and vanilla to the bowl with the flour. Whisk until batter is just combined (it doesn't need to be totally smooth).

  • 2 eggs
  • 1/2 tsp vanilla extract

• STEP 4

  Add chocolate chips to the bowl with the batter. Whisk once more to incorporate.

  • 1/2 cup dark chocolate chips

• STEP 5

  Preheat a nonstick skillet over medium heat.

• STEP 6

  Once the skillet is hot, add butter and swirl to coat the bottom. Working in batches, using a scant ¼-cup measure (or ladle), drop batter into the skillet, spacing scoops a few inches apart. Cook, flipping once, until pancakes are golden and cooked through, 1-2 minutes per side. Remove to a plate.

  • 1 1/2 tbsp butter, unsalted

• STEP 7

  Meanwhile, wash, dry, trim and thinly strawberries lengthwise. Using the tip of a knife, cut out a small triangle-shaped notch from the top of each strawberry to create a heart shape.

  • 1/2 (16 oz) pkg strawberries

• STEP 8

  To serve, divide pancakes between plates; top with butter, strawberries, and maple syrup. Enjoy!

  • 1 tbsp butter, unsalted
  • 1/4 cup pure maple syrup