Chocolate Chip Pancakes
Difficulty:
Chocolate Chip Pancakes
serves 2
- 3/4 cup of white flour
- 1 and 1/2 tablespoons of white sugar
- 3/4 teaspoon of baking powder
- 1/4 teaspoon of salt
- 1 and 1/2 tablespoons of butter - Melted
- 7/8 cup of milk
- 1 large egg
- 1/4 teaspoon of vanilla
- 2 teaspoons of vegetable oil
- 4 tablespoons of chocolate chips
In a medium size bowl whisk together the dry ingredients: flour, sugar, baking powder and the salt.
In another bowl mix together the: melted butter, milk, egg, and vanilla, (wet ingredients).
Add these wet ingredients to the dry ingredients and whisk together until just combined.
Pre-heat large non-stick frying pan for 3-4 minutes on medium heat and add 1 teaspoon of Vegetable oil.
Using a ¼ cup measuring cup, scoop out the batter and pour it into the frying pan. Repeat so there are three pancakes in the pan.
Sprinkle on about 1 tablespoon of chocolate chips on each pancake. Cook the pancakes until bubbles appear on the surface and start to pop. Flip the pancakes and cook until golden brown on the flip side.
Repeat with remaining batter.
Makes six 4-inch pancakes
Enjoy!
Chocolate Chip Pancakes
serves 2
- 3/4 cup of white flour
- 1 and 1/2 tablespoons of white sugar
- 3/4 teaspoon of baking powder
- 1/4 teaspoon of salt
- 1 and 1/2 tablespoons of butter - Melted
- 7/8 cup of milk
- 1 large egg
- 1/4 teaspoon of vanilla
- 2 teaspoons of vegetable oil
- 4 tablespoons of chocolate chips
In a medium size bowl whisk together the dry ingredients: flour, sugar, baking powder and the salt.
In another bowl mix together the: melted butter, milk, egg, and vanilla, (wet ingredients).
Add these wet ingredients to the dry ingredients and whisk together until just combined.
Pre-heat large non-stick frying pan for 3-4 minutes on medium heat and add 1 teaspoon of Vegetable oil.
Using a ¼ cup measuring cup, scoop out the batter and pour it into the frying pan. Repeat so there are three pancakes in the pan.
Sprinkle on about 1 tablespoon of chocolate chips on each pancake. Cook the pancakes until bubbles appear on the surface and start to pop. Flip the pancakes and cook until golden brown on the flip side.
Repeat with remaining batter.
Makes six 4-inch pancakes
Enjoy!
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25 Comments
KGWagner said:
I thought those chocolate chip waffles from Eggo were a good idea, but this beats them silly. I wonder how hard it would be to make a good sweet peanut syrup? It would be like hot Reese’s cup cakes.
“You got chocolate on my peanut butter cakes!”
“You got peanut butter on my chocolate cakes!”
“Say… that’s pretty good!”
Kathy Maister said:
Hi KGW, you are so right…there is nothing better than the taste of chocolate and peanut butter combined! (I’m going to have to pull out that recipe I have for home made Reese’s cups. They were delicious and the size of a cupcake!) If you develop a peanut syrup recipe, be sure to send me a copy!
Jill - GlossyVeneer said:
I would think that just putting a little peanut butter on the warm pancakes to melt down would be great and give it a Reese’s effect.
My problem with pancakes always comes in the cooking. I burn them, or I try to flip them and end up squishing them. I always feel like such a dunce since this is supposed to be one of those “easy” foods, right?
Kathy Maister said:
Oh Jill, not good. I hope my video helps! Try making smaller pancakes, maybe 2-3 inches across. You may find them easier to flip over. Also butter burns faster than vegetable oil. Tempting as it might be to cook them in butter, use the oil. That will help them not to burn. Good Luck! Kathy
KGWagner said:
Jill –
A couple of little tricks that might help…
Put a small cup of water next to the pan. After you’ve turned on the heat, wait just a minute or so, then dip a finger in the water and let a drop fall on the pan. If it dances, it’s ready. If not, wait another 10-15 seconds, then try again. You don’t want to start cooking too early.
Once the pan’s ready, drop the batter on. As Kathy says in the video, bubbles will slowly form in the batter, then eventually one will break. Another telltale is the cake will lose its shine. It’s flipping time!
The second side doesn’t take nearly as long as the first; figure a little more than half. So, if it was 45 seconds on the first side, the flip side will probably only take 25. You don’t get any indicators for the second side, but if after you flip the first one it doesn’t look done enough, you can always flip it back and give it another 5 or 10 seconds.
Kathy Maister said:
Thanks KGW! Testing the pan temperature with a few drops of water is a great tip. I would like to add that if the drops of water vaporize immediately, the stove is too hot.
bella said:
the problem with making pancake is, I could never produce a perfect round pancake like those on the pictures (and on your video also Kathy). my pancake always turn out to be in a weird shape. should the batter be made really thick maybe?
Margot said:
My kids LOVE pancakes and was wondering if it were possible to create my own boxed pancake mix. In other words, premake all the dry ingredients and store it in an air-tight container, then whenever the kids want pancakes, just scoop out a cup of the dry ingredients and add the equivalents wet ingredients to make pancakes that day. I have been trying to double or quadruple the recipe to get the right ration, but am not quite sure. What are your thoughts?
KGWagner said:
Margot –
What you’re asking for is called “Bisquick”
Bisquick is nothing magical – it’s just flour, salt, and baking powder in the appropriate quantities. Originally, they even included dehydrated milk and eggs so all you needed was varying amounts of water and different cooking methods to make a wide variety of things. But, they pulled those two ingredients out. Legend has it they found that homemakers felt too far out of the loop if they didn’t have to do anything, so sales weren’t as good as they could be, but I suspect it was more a shelf-life issue.
Kathy Maister said:
Bella, I think you should try making the pancakes smaller. Use a 1/8 cup measuring cup to scoop up the batter. Then pour the batter straight down, letting the pancake ooze out into a natural circle. That should help.
Margo, a home-made box mix is a great idea! I was actually going to do a post on making your own “box mix” – it is on my “to-do” list.
KGW – I’m trying to decide if I want to include dry milk powder or just the flour, salt and baking powder.
Sadly, the original “Bisquick” is full to trans-fats. If you do buy a pre-made pancake mix from the store, be sure to buy the “trans-fat free” version!
KGWagner said:
Kathy –
The original Bisquick had lard cut right into it, the modern stuff doesn’t. But, it does have some trans fats. They claim 1.5g/serving, but it’s difficult to translate that into what you’re eating as they don’t do the math for individual biscuits, cakes, etc.
In any event, it’s a nominal amount, and relative to how much refined sugar and sat fats you’re going to get by buttering and syruping your pancakes once they’re served, I don’t know if it’s worth worrying about. Kinda like throwing a book of matches on a bonfire
KGWagner said:
Kathy –
I wanted to but forgot to mention in the last post about the dried milk…
That stuff tastes awful, although that’s usually pretty lost in the completed product so I don’t know if that’s a consideration. One thing that is, though, is if you don’t happen to have any milk in the house. I don’t know about anybody else, but it seems like when I run out of milk, everything I want to make needs it. Pancakes are fast/easy/good, so having the milk already in them might be a Good Thing. Hate to go to the grocery store hungry
Christine said:
Pancakes are a Sunday morning staple in my house. We loved your video and gave it a try, but we used a blender to mix the ingredients. They were a huge hit! Thanks!
Kristi said:
Made these pancakes this morning…it was my first shot at making homemade pancakes from scratch, and I’m a pretty good cook in general–or at least for a sixteen-year-old–but these did not turn out! I’m wondering if I missed something? First, it was too runny and made a thin, chewy pancake (that one went to the dog, haha.) I added a quarter cup of flour and the batter thickened up–hooray!–and the next one turned out to be the right thickness. But it was still chewy/chunky, not light and fluffy like I expected it!
I was wondering if my mix was runny because of the milk measuring directions–7/8 of a cup!? I had no idea, so I figured that’s basically almost a cup!
The last few turned out okay and my dad ate the leftovers. I would LOVE to try this recipe again but the chewy, raw and doughy pancake just won’t cut it for me! (You have to understand–I’m going to keep trying this until I get it right!)
Thanks,
Kristi
Kathy Maister said:
Hi Kristi,
I am sorry your pancakes did not turn out well. My guess is that your flour and milk measurements must have been a bit off, OR your baking powder may have been sitting in the cupboard too long and has lost its potency.
(FYI: The American standard way of measuring flour is by the “Dip and Sweep” method which will yield 148 grams of (white, all-purpose) flour.)
Raw insides of a pancake can mean the temperature of the pan was too hot to begin with or not hot enough or you just did not cook the pancakes long enough.
Good luck and I hope they turn out better next time.
Cheers!
Kathy
KGWagner said:
Kristi-
It sounds like you either didn’t put in, or put in the wrong amount of baking powder. Also, the salt isn’t there for taste – it’s an activating ingredient that makes the leavening work.
Finally, whenever you’re baking something, you can’t play games with ingredient proportions like you can with other foods. There are often chemical reactions that depend on the proportions of things being just right. 7/8 of a cup is not a cup.
I learned this the hard way. I didn’t bake for years because it seemed so unforgiving. No matter what I did, it came out poorly. Then, I started following directions to the letter, and my success rate skyrocketed. At least, with baked goods
KGWagner said:
Kristi –
Another thing comes to mind that I didn’t think of before: there’s a difference between baking soda and baking powder. They’re both leavening agents (they make things fluffy by producing CO2), but they’re not necessarily interchangable.
Baking soda will start making gas immediately, so you can’t leave a batter sit. It’ll go flat, and whatever you cook with it won’t fluff. Baking powder, on the other hand, will leave you some time. If you never saw any bubbles rise in your pancakes as you were cooking them, the batter was flat. Or, as Kathy pointed out, the griddle/pan wasn’t hot enough. Make sure a drop of water will dance on the pan before you start pouring pancake batter on it.
Kristi said:
I made sure–yep, I used baking powder! And bubbles did ries in my mix. Thinking about what you said about ingredient proportions, you are very right. (I bake a lot–I mean a LOT–of cakes/cupcakes/brownies, so I understand that.) I wasn’t really thinking and putting pancakes into the same category as oven-baked things.
Will try cooking pancakes longer next time, and I will also make sure the pan is hot enough.
Elsa said:
thx for sharing this recipe,i luv it!!!!!! By the way, if i use self rising flour, will it be ok?????
Kathy Maister said:
Elsa, you can but omit the baking powder and salt. Self rising flour already contains baking powder and salt.
For 1 cup self-rising flour equals:
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Samuel said:
Thanks for your tips on how to prepare this great recipe!
Angel19 said:
Kathy,
Instead of adding the chocolate chips to the pancake as it is cooking, would it be ok to just go ahead and mix them in with the batter? You may have addressed the question somewhere but I didn’t see it.
startcooking said:
Excellent question Angel19! You can but you may end up with an uneven amount of chocolate chips in each pancake. By sprinkling them on each pancake you are assured that everyone gets the same amount!
Cindy said:
Great recipe. Thanks