Ingredients: |
Ingredients: 1 1/3 cups plus 2 Tbsp flour
3/4 tsp baking powder
1/2 tsp baking soda
Large pinch of Salt
1/4 cup sugar
2 large eggs
1 large egg yolk
6 Tbsp butter, melted & cooled to tepid
1 1/4 cups sour cream
2/3 cup light cream, more as needed
1 1/4 tsp vanilla extract
3/4 cup miniature semisweet chocolate chips
Unsalted butter, for the griddle
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Directions: |
Directions:Mix the Batter: Sift the flour, baking powder, baking soda, salt, and sugar into a medium-size bowl.
In another bowl whisk the eggs, egg yolk, melted butter, sour cream, light cream, and vanilla extract until blended. Pour the whisked mixture over the sifted dry ingredients, add the chocolate chips, and stir to form a batter, using a wooden spoon or spatula. The batter should be moderately thick. Adjust the consistency as needed by adding more table cream, 1 to 2 tablespoons at a time.
Griddle the pancakes: Heat a griddle and swipe the surface with butter. The coating of butter should be filmy. The griddle should be just moderately hot so that the batter sizzles lightly, as intense heat will scorch the chocolate chips in the batter.
Spoon 3-tablespoon portions of batter on the griddle, placing them about 3 inches apart. Cook the pancakes for about 45 seconds, or until set and a few bubbles appear on the tops. Flip the pancakes, using a wide offset metal spatula, and griddle for 45 seconds to 1 minute longer, or until cooked through. Continue to griddle pancakes with the remaining batter, cooking them in batches, and filming the griddle with more butter as needed. If the batter becomes very thick as it stands, thin it with a little extra cream.
Lift the griddle pancakes onto warm serving plates |
This recipe for Sour Cream Mini Chip Pancakes is from