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1
In a medium bowl, whisk the flour, baking soda, and salt until well combined; set aside.
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2
If using any of the mix-ins (or a combination), stir 1 cup of each into the flour mixture.
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3
Place the butter and chocolate in the top of a double boiler set over simmering water.
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4
If you don't have a double boiler, place the butter and chocolate in a heat-safe bowl that fits snugly over a small pot of simmering water.
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5
Stir constantly until half the butter and chocolate is melted.
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6
Remove the top of the double boiler or the bowl from the pot; then continue stirring, away from the heat, until the butter and chocolate are completely melted.
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7
Transfer the mixture to a large bowl and allow to cool for 10 minutes.
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8
Meanwhile, heat a nonstick griddle or a large nonstick skillet over medium-low heat.
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9
In a large bowl, beat the eggs, sugar, and vanilla just until combined and foamy, using a whisk or an electric mixer at low speed.
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10
Beat in the melted chocolate mixture until the batter is uniform, about 4 minutes by hand or 2 minutes with a mixer.
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11
With a wooden spoon or a rubber spatula, stir in the flour mixture just until combined; then stir in the milk just until the batter is pourable.
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12
Do not overmix!
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13
Pour 2 Tbsp of the batter onto the heated griddle; repeat, spacing the pancakes evenly.
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14
Cook for 1 minute, until bubbles form across the surface of the pancakes; turn.
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15
Cook an additional minute.
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16
Remove the pancakes and serve immediately, or keep them warm on a cookie sheet in a 250 degree oven.
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17
Repeat with the remaining batter.
