Chocolate Chip Pancakes

1. Add the lemon juice to the milk, and set aside.
2. Mix the flour and baking powder in a large bowl.
3. Make a well in the centre of the dry ingredients, add the milk and the egg, and mix with a wooden spoon. (It’s okay to have some small lumps in the batter, I find that overmixing can sometimes lead to a dry and less fluffy pancake.)
4. Stir in the chocolate chips.
5. Heat some butter in a nonstick fry pan under medium heat. Drop 1/2 cup of batter into the pan, and cook for approximately 2 minutes until small bubbles appear on the surface of the pancake. (I like to make one pancake at a time, but you could always make 2 or 3 at the same time if you have a large fry pan.)
6. Once the bubbles appear on the surface of the pancake, flip it over, and cook for 1 to 2 minutes on the other side.
7. Stacking the pancakes are a handy way of keeping the pancakes warm. Alternatively, you can keep the pancakes warm in the oven.
8. Serve with icing sugar or maple syrup, or with both!