Instructions: In a bowl, stir sugar, cocoa, baking powder, and salt until well blended. Add flour and mix.

In a small bowl, beat egg to blend with milk, 3 tablespoons butter, and vanilla.

Add egg mixture and chocolate chips to flour mixture; stir just until evenly moistened.

Place a nonstick griddle or 10- to 12-inch nonstick frying pan over medium heat. When hot, lightly butter if desired. Spoon 1/4-cup portions of batter onto griddle, about 1/2 inch apart. Cook pancakes until edges look dry and bubbles on surface begin to pop, about 3 minutes each. Turn pancakes over and lightly brown other side. Transfer to a plate and keep warm; repeat to cook remaining pancakes.

Serve pancakes with syrup, berries or bananas, and whipped cream to taste.

This recipe yields 8 pancakes; 4 servings.

Comments: In her worldwide travels as an army officer and military spouse, Laura Yeager reports no sightings of chocolate pancakes like the ones she makes. Her kids love them topped with whipped cream plus berry syrup and fresh fruit.

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