St. Patty's Pancakes

Sift together flour, sugar, baking powder, baking soda, and salt into a med-lg mixing bowl.

Whisk together buttermilk, egg, butter, extracts, and food coloring in a small bowl.

Add wet ingredients to dry ingredients and stir until incorporated.

Stir in chocolate chips.

Heat a large nonstick skillet or griddle over medium heat (I use an electric griddle set to 400°F).

Add 1/2 tbsp butter; it should sizzle and melt almost immediately.

Ladle 1/4 cup of pancake batter onto the skillet for each pancake, taking care not to let the pancakes run together.

Cook for 2 minutes, until bottom is golden brown and edges begin to bubble, then carefully flip and cook for 2 minutes more.

Transfer to a plate and repeat with remaining batter.

Serve warm with whipped cream, vanilla ice cream, hot fudge sauce, and more chocolate chips if desired.

Cook's note: mint and peppermint extracts are similar but not identical in flavor. Mint extract typically contains both peppermint and spearmint, whereas pure peppermint extract is popular in holiday treats like candy canes. Use whichever minty extract you prefer.