HERSHEY'S CHIPITS Chocolate Chip Pancake Skewers are the most fun, light and delicious treat for any summer brunch party!
Whisk together flour, baking powder, sugar and salt in medium bowl.
Whisk together egg, buttermilk and 1 tbsp butter in small bowl.
Add egg mixture to flour mixture and stir until just combined (do not overmix).
Fold in 1/2 cup (125 mL) HERSHEY’S CHIPITS.
Melt 1 tbsp (15 mL) butter in nonstick skillet set over medium-low heat. Spoon batter into pan in 1 tbsp (15 mL) dollops, leaving 1 inch (2.5 cm) between pancakes. Cook for 1 minute or until bubbles appear. Flip and cook for 30 seconds. Repeat with remaining batter to make 36 mini pancakes, adding more butter to skillet as necessary.
Thread pancakes and quartered strawberries, alternating, evenly onto skewers. (Each skewer should have 3 pancakes and 3 strawberry quarters.)
Microwave remaining HERSHEY’S CHIPITS in microwave-safe bowl, 30 seconds at a time, for 1 to 2 minutes or until melted and smooth. Transfer to small piping bag and drizzle over skewers.
Dust with confectioners’ (icing) sugar if desired.