Cookbook:Chocolate Chip Coffee Cake

Ingredients

Ingredient	Volume ^{[note 1]}	Weight	Baker's %
Buttermilk pancake mix	2½ cups	325 g	100%
Semi-sweet chocolate chips	½ cup	91 g	28%
White granulated sugar	⅓ cup	66.67 g	20.51%
Sour cream	½ cup	115 g	35.38%
Vanilla extract	½ teaspoon	2.1 g	0.65%
Water	½ cup	118.5 g	36.46%
Sugar	¼ cup	50 g	15.38%
Cinnamon	¼ teaspoon	0.65 g	0.2%
Finely-chopped nuts	½ cup	58.5 g	18%
Total	n/a	827 g	255%

Preheat oven to 375°F.
Use cooking spray to lightly coat an 8- or 9-inch baking pan.
Combine pancake mix, chocolate chips, and ⅓ cup sugar, then stir until barely mixed.
Add sour cream, vanilla, and water, and mix well.
Spoon mixture into 16 ea. 2-inch dough balls.
Place dough balls 2 or 3 inches apart in pan.
Combine remaining ¼ cup sugar, cinnamon, and nuts, and mix well.
Sprinkle nut mixture over dough balls.
Bake until golden brown, about 24–26 minutes.

Walnuts are good in this recipe.
If using a Dutch oven, heat with about 15 briquettes of charcoal, with 9 or 10 on the top, and 5 or 6 on the bottom.

↑ Weight conversions from USDA National Nutrient Database. Original recipe text and ingredient order preserved. Cooking spray not converted. Used chopped walnuts weight.