3/4 CHIPITS Milk or Semi-Sweet Chocolate Chips cup
Whisk flour with sugar, baking powder, baking soda and salt. Add buttermilk, half the melted butter and the eggs; stir just until combined (batter will be lumpy).
Preheat a large, nonstick skillet or griddle over medium heat. Brush skillet with some of the remaining melted butter. In batches, pour about 1/3 cup batter per pancake into skillet, leaving space between pancakes.
Sprinkle each pancake with a few chocolate chips. Cook for two to three minutes or until bubbles form on the surface. Flip and cook for one minute or until golden brown.
Wipe skillet clean if needed. Repeat with remaining melted butter, pancake batter and chocolate chips. (Hold prepared pancakes in a warm oven until ready to serve.)
Cut the cooked pancakes into triangles.
Add one cup of CHIPITS Semi-Sweet Chocolate Chips to a microwave safe bowl and heat for one minute at medium high. Remove and stir and then put back into the microwave for 15-20 second intervals until consistency is smooth and creamy.
Spread the melted chocolate along the top of the triangle and let cool.
Use store-bought candy eyeballs and raspberries for the nose.