Chocolate Chip–Coconut Pancakes
By Ashley MoorePublished on February 23, 2017
Time
55 minutes
Yield
Makes 14 pancakes
Ingredients
Before You Begin
Because the chocolate melts a little as it cooks, it may be necessary to wipe out the skillet with paper towels between batches. The pancakes can also be cooked on a 350-degree electric griddle.
Instructions
- Adjust oven rack to middle position and heat oven to 200 degrees. Spray wire rack set in rimmed baking sheet with vegetable oil spray; place in oven.
- Whisk flour, sugar, baking powder, baking soda, and salt together in bowl. In second bowl, whisk buttermilk, eggs, sour cream, and melted butter together. Make well in center of flour mixture and pour in buttermilk mixture; gently stir until just combined (batter should remain lumpy, with few streaks of flour). Do not overmix. Let batter sit for 10 minutes. Combine chocolate chips and coconut in small bowl; set aside.
- Heat 1 teaspoon oil in 12-inch nonstick skillet over medium heat until shimmering. Using paper towels, carefully wipe out oil, leaving thin film on bottom and sides of pan.
- Using 1/4-cup dry measuring cup, portion 4 pancakes into pan. Cook until edges are set, first side is golden brown, and bubbles on surface are just beginning to break, 2 to 3 minutes. Sprinkle 1 tablespoon chocolate chip mixture over each pancake.
- Using wide spatula, flip pancakes and continue to cook until second side is golden brown, 1 to 2 minutes longer. Serve pancakes immediately or transfer to prepared rack in oven. Repeat with remaining batter and chocolate chip mixture, adding remaining 1 teaspoon oil as needed.
Time
55 minutesYield
Makes 14 pancakesIngredients
Ingredients
Ingredients
Why This Recipe Works
For light and tender chocolate chip–coconut pancakes, we whisked the dry ingredients (flour, sugar, baking powder, baking soda, and salt) in a bowl to evenly distribute the leaveners. We then whisked the wet ingredients (buttermilk, eggs, sour cream, and melted butter) in a separate bowl to evenly combine them. Lightly stirring the wet and dry ingredients together eliminated most lumps without causing too much gluten development, which would make the pancakes tough. Letting the batter rest briefly gave the gluten time to relax and guaranteed the most tender pancakes possible. Sprinkling the chocolate chip–coconut mixture onto the pancakes during cooking ensured even distribution.
Before You Begin
Because the chocolate melts a little as it cooks, it may be necessary to wipe out the skillet with paper towels between batches. The pancakes can also be cooked on a 350-degree electric griddle.
Instructions
- Adjust oven rack to middle position and heat oven to 200 degrees. Spray wire rack set in rimmed baking sheet with vegetable oil spray; place in oven.
- Whisk flour, sugar, baking powder, baking soda, and salt together in bowl. In second bowl, whisk buttermilk, eggs, sour cream, and melted butter together. Make well in center of flour mixture and pour in buttermilk mixture; gently stir until just combined (batter should remain lumpy, with few streaks of flour). Do not overmix. Let batter sit for 10 minutes. Combine chocolate chips and coconut in small bowl; set aside.
- Heat 1 teaspoon oil in 12-inch nonstick skillet over medium heat until shimmering. Using paper towels, carefully wipe out oil, leaving thin film on bottom and sides of pan.
- Using 1/4-cup dry measuring cup, portion 4 pancakes into pan. Cook until edges are set, first side is golden brown, and bubbles on surface are just beginning to break, 2 to 3 minutes. Sprinkle 1 tablespoon chocolate chip mixture over each pancake.
- Using wide spatula, flip pancakes and continue to cook until second side is golden brown, 1 to 2 minutes longer. Serve pancakes immediately or transfer to prepared rack in oven. Repeat with remaining batter and chocolate chip mixture, adding remaining 1 teaspoon oil as needed.
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