In a bowl, combine the flour, Irish Cream, egg, milk, vanilla, salt, and melted butter. Stir until the batter is smooth.

Stir the chocolate chips into the batter. You can add more or less chocolate chips depending on your preference.

Heat a skillet over medium-low heat. Let the pan heat up for one minute, then add ½ teaspoon of butter to the pan. Spread the melted butter evenly over the skillet.

Pour about ¼ cup of the batter into the pan forming a large pancake. After about 2 minutes air bubbles will appear on the surface of the pancake, signaling that is time to flip the pancake. I didn't add more butter to the pan when I flipped the pancake since there was just enough remaining in the pan.

Let the second side of the pancake cook for 1-2 minutes until golden brown. Either place the completed pancake in the oven heated to 200 degrees, or cover it, to keep it warm while you continue making more pancakes.

Add ½ teaspoon of butter to the pan before making each pancake. Continue the pancake making until all the batter is gone.

Serve the warm pancakes with maple syrup.