Fluffy Chocolate Chip Pancakes

The recipe Fluffy Chocolate Chip Pancakes can be made in approximately 25 minutes. This recipe makes 8 servings with 212 calories, 4g of protein, and 11g of fat each. For 27 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe from Crunchy Creamy Sweet has 632 fans. A mixture of apple cider vinegar, flour, granulated sugar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It works well as an inexpensive side dish. Taking all factors into account, this recipe earns a spoonacular score of 26%, which is rather bad. Users who liked this recipe also liked Fluffy Chocolate Banana Pancakes, Butterscotch Chocolate Chip Cake with Fluffy Marshmallow Chocolate Frosting, and Chocolate Cupcakes with Fluffy Mint Chocolate Chip Buttercream Frosting.

Servings: 8

Preparation duration: 10 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a large mixing bowl, whisk together dry ingredients (flour, baking powder, baking soda and salt).In a measuring cup, combine half and half and apple cider vinegar. Stir few times and let sit 2 to 3 minutes. It should thicken up and half and half should sour.Add egg, oil and vanilla to medium bowl or large measuring cup. Whisk until smooth. Add half and half and vinegar mixture. Whisk to combine. Add the wet ingredients and chocolate chips to dry ingredients and stir to combine. Do not overmix. The batter should be slightly lumpy. After few minutes (while the griddle pan heats up), the batter will thicken and have bubbles.Using an ice cream scoop, scoop the batter (1 scoop per pancake) and fry on one side until bubbles form holes around the edges and towards the center. Flip pancakes and fry on the other side for 10 to 15 seconds. I always melt 1 tablespoon of butter on the griddle while it heats up.Serve warm with a slice of butter and drizzle of maple syrup.

 

Step by step:

1. In a large mixing bowl, whisk together dry ingredients (flour, baking powder, baking soda and salt).In a measuring cup, combine half and half and apple cider vinegar. Stir few times and let sit 2 to 3 minutes. It should thicken up and half and half should sour.

2. Add egg, oil and vanilla to medium bowl or large measuring cup.

3. Whisk until smooth.

4. Add half and half and vinegar mixture.

5. Whisk to combine.

6. Add the wet ingredients and chocolate chips to dry ingredients and stir to combine. Do not overmix. The batter should be slightly lumpy. After few minutes (while the griddle pan heats up), the batter will thicken and have bubbles.Using an ice cream scoop, scoop the batter (1 scoop per pancake) and fry on one side until bubbles form holes around the edges and towards the center. Flip pancakes and fry on the other side for 10 to 15 seconds. I always melt 1 tablespoon of butter on the griddle while it heats up.

7. Serve warm with a slice of butter and drizzle of maple syrup.

Nutrition Information:

covered percent of daily need