Chocolate Rum Pancakes

1 1/4 cups flour
2 tablespoons sugar
1 tablespoon baking powder
pinch salt
2 large eggs
1 cup milk
4 tablespoons butter, melted and cooled
1 teaspoon pure vanilla extract
1 tablespoon dark rum
3 ounces chopped bittersweet chocolate
oil

In a large bowl whisk together the flour, sugar, baking powder, and salt. In a medium bowl, beat the eggs until light and frothy. Add the milk, butter, vanilla, and rum. Mix well. Add the egg mixture to
the dry ingredients and mix gently to incorporate, and then briskly to remove any possible lumps of flour. Fold in the chocolate. Heat a griddle or skillet over medium high heat. Coat with a light layer of oil, then reduce the heat to medium. Spoon or pour the pancakes onto the griddle or skillet. Cook for about two minutes, or until bubbles form on the top of the pancake and the bottom of the pancake turns golden brown. Flip and cook for 1-2 minutes more, or until the other side is golden brown. If cooking a few at a time in a skillet, keep the pancakes warm in the oven set at 200 degrees. Makes 10 pancakes.