Instructions

1. 1
   Heat a large non-stick skillet or griddle over low heat while preparing ingredients.
2. 2
   Mix flour, sugar, salt, baking powder, and baking soda in medium bowl.
3. 3
   Microwave buttermilk and milk in a 2-cup glass measuring cup until room temperature (20 to 30 seconds).
4. 4
   Whisk in egg, butter, and vanilla.
5. 5
   Add wet ingredients to dry ingredients and whisk until just mixed.
6. 6
   Return batter to measuring cup, stirring in a teaspoon or two of water, if necessary, to make a thick but pourable batter.
7. 7
   Increase heat to medium and generously brush skillet or griddle with oil.
8. 8
   When oil starts to spider, but before it starts to smoke, pour in batter, about ¼ cup at a time, to make pancakes. Work in batches, if necessary, to avoid overcrowding.
9. 9
   Sprinkle 1 tablespoon miniature chocolate chips on uncooked side of each pancake as it cooks.
10. 10
    When pancake bottoms are golden brown and tops start to bubble (2 to 3 minutes), flip pancakes.
11. 11
    Cook until pancakes are golden brown on remaining side.
12. 12
    Repeat, brushing skillet or griddle with oil.
13. 13
    Serve hot.