Cookbook:Chocolate Chip Pancakes
- 1 teaspoon of vanilla
- 4 tablespoons (½ stick) unsalted butter
- 1 cup (250 milliliters (8.5 US fl oz)) whole, 2 percent fat, or 1 percent fat milk
- 1¼ cups (170 grams (6.0 oz)) flour
- 1 tablespoon sugar
- 4 teaspoons baking powder
- ¾ teaspoon salt
- 2 eggs
- 6 ounces (170 g) semisweet chocolate chips, or less to taste
- butter, for cooking
- Combine the butter and milk in a small saucepan.
- Place over low heat just until warm and the butter is melted. Let cool slightly.
- In a bowl, combine the flour, sugar, baking powder, and salt; mix well.
- In a large bowl, whisk the eggs with a fork. Whisk in the milk mixture.
- Add the dry ingredients and mix just until barely blended.
- Add the chocolate chips and mix.
- Heat a griddle or large skillet over medium heat.
- Add about 1 teaspoon of butter and melt until bubbly.
- Ladle 3 tablespoons of batter for each pancake onto the hot surface and cook until bubbly on the top and golden brown on the bottom.
- Turn and cook until golden brown on the other side, about 30 seconds more.
- Repeat until all the batter is used.
- Serve hot.
|Chocolate Chip Pancakes|
|Servings||8 4-inch (10 cm) pancakes|
|Time||prep 10 minutes|
5 minutes per skillet of pancakes
- 1 cup 140 grams (4.9 oz) all-purpose bleached flour
- 2 teaspoons sugar
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ cup (185 milliliters (6.3 US fl oz)) buttermilk
- ¼ cup (60 milliliters (2.0 US fl oz)) milk
- 1 large egg
- 2 tablespoon unsalted butter, melted
- 1 teaspoon vanilla extract
- vegetable oil for brushing griddle
- 8 tablespoons miniature chocolate chips
- Heat a large non-stick skillet or griddle over low heat while preparing ingredients.
- Mix flour, sugar, salt, baking powder, and baking soda in medium bowl.
- Microwave buttermilk and milk in a 2-cup Pyrex (glass) measuring cup to room temperature, 20 to 30 seconds.
- Whisk in egg, butter, and vanilla.
- Add wet ingredients to dry ingredients and whisk until just mixed.
- Return batter to measuring cup, stirring in a teaspoon or two of water, if necessary, to make a thick but pourable batter.
- Increase heat to medium and generously brush skillet or griddle with oil.
- When oil starts to spider, but before it starts to smoke, pour batter, about ¼ cup at a time.
- Work in batches, if necessary, to avoid overcrowding.
- Sprinkle 1 tablespoon miniature chocolate chips on uncooked side of each pancake as it cooks.
- When pancake bottoms are golden brown and tops start to bubble (2 to 3 minutes), flip pancakes.
- Cook until pancakes are golden brown on remaining side.
- Repeat, brushing skillet or griddle with oil.
- Serve hot.
Tips, Notes, and VariationsEdit
- Use all-purpose flour (which is softer than unbleached), not unbleached flour, to make a tender pancake.
- If using salted butter, reduce salt to ¼ teaspoon.
- I usually substitute a tablespoon of lemon juice (or vinegar) in milk for the buttermilk.
- Pancake batter should pour, not glug! On the other hand, runny batter makes thin, oddly shaped pancakes that frequently collide on the griddle. Stir in a touch more flour into thin batter. For batter that's too thick, whisk in water, a teaspoon at a time.
- The temperature of the pan or griddle is important: too hot and the pancakes are dark and raw; too cool and they're blond and hard. For tender, golden brown pancakes, heat the pan or griddle on low while you make the batter. Then increase the heat to medium and generously brush the pan or griddle with oil. It's ready when the oil starts to shimmer and, in any skillet or griddle other than non-stick, sends out tendrils that resemble an octopus or spider. But if the pan starts to smoke, set it down off the burner until the smoking subsides and the oil cools a bit.
- This recipe easily doubles for a crowd.