Bacon Chocolate Chunk Pancakes

Chop the Semi-Sweet Chocolate Chips (1/3 cup) and Bacon (8 oz). Melt the Butter (3 Tbsp).

Heat a medium sized sauté pan to medium-high heat. Once hot, add the chopped bacon and continue cooking until crispy, about 10-15 minutes. Remove from pan with a slotted spoon and set aside on a paper towel lined plate.

In a small bowl, beat the Eggland's Best Classic Eggs (2). In a large mixing bowl, add All-Purpose Flour (1 1/2 cups), Baking Powder (1 Tbsp), Salt (1/2 tsp) and Granulated Sugar (1 Tbsp) and mix together. Add the Milk (1 cup), eggs, melted butter, bacon and chocolate.

Mix all ingredients together without over working the batter. Try to incorporate all ingredients in 10-12 stirs.

Heat a griddle or cast iron pan to medium high heat and add some butter to coat the surface. Pour two heaping tablespoons of batter onto the griddle for each pancake.

Once bubbles form in the batter around the outer edges, use a spatula to check the bottom of the pancakes for color. If they look good, flip and cook through on the other side. Transfer cooked pancakes to a plate.

If there is still more batter left, add butter to coat the griddle again and continue cooking off pancakes. The recipe should make 10-12 pancakes.

Bring some Maple Syrup (to taste) to the table and sit down to enjoy your breakfast guilt-free!