To prevent salmonella or other harmful bacteria, cook the raw flour before making the streusel.
Preheat the oven to 350ºF. Line a small baking pan with parchment paper. Sprinkle the 1/2 cup plus 1 tablespoon of flour onto the baking sheet. Bake flour for 5 minutes. Then remove and cool the flour.
For the pancakes:
In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
In another larger bowl, whisk together the milk, egg, oil and sugar.
Add the dry ingredients to the wet ingredients and mix gently just until combined. Do not over mix.
Gently fold in the chocolate chips.
Let the batter rest for 15 minutes. This will result in a fluffier, tender pancake.
Lightly grease a skillet with cooking spray, butter, or oil. My favorite choice is melted butter. Heat over medium low heat.
Ladle about 1/3 cup of the pancake batter onto the preheated skillet. Allow the pancake to cook until it is bubbly on top, then turn and finish by cooking on the other side until the pancake is cooked through.
Make the streusel:
Combine the flour, sugar, softened butter, peanut butter and chocolate chips in a small bowl until crumbly.
Top the pancakes with butter, streusel and your favorite maple syrup or whipped cream.
Store any leftovers in an airtight container in the fridge.
*I prefer semi-sweet, but you can use milk chocolate chips or dark chocolate chips, or any combination you'd like.*Add a teaspoon of vanilla extract if you'd like a little extra flavor.Refer to the article above for more tips and tricks.The calories shown are based on the recipe making 10 pancakes, with 1 serving being 1 pancake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**