Very rich and delicious, these pancakes are definitely for dessert, not breakfast -- except for perhaps the most ardent of chocoholics. Top with confectioners' sugar.
Servings: 20 pancakes
- 1 1/2 cups flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 5 tablespoons sugar
- 1 large egg
- 1 large egg yolk
- 1/2 stick (2 ounces) unsalted butter, melted and cooled, plus 1 to 1 1/2 teaspoons unsalted butter for the griddle or skillet
- 1 cup sour cream
- 1/2 cup whole milk, plus more as needed
- 1 1/2 teaspoons vanilla extract
- 2/3 cup miniature semisweet chocolate chips
In a large bowl, combine the flour, baking soda, baking powder, salt and sugar. Set aside.
In a medium bowl, add the egg, egg yolk, melted butter, sour cream, milk and vanilla extract and whisk to blend. Pour the egg mixture over the flour mixture and stir just until the dry ingredients are completely incorporated. Add the chocolate chips and stir to combine.
Heat a griddle or large skillet over medium heat. Add the remaining 1 to 1 1/2 teaspoons butter or just enough butter to lightly coat the surface. Place tablespoon-size puddles of batter on the hot griddle at least 2 1/2 inches apart. Cook until the underside is golden and just a couple of bubbles appear on the top, then flip and cook until cooked through, a total of 2 to 3 minutes. The pancakes should be lightly golden and slightly puffed. Repeat with the remaining batter. If the batter stiffens in the meantime, gently stir in additional milk, 1 to 2 tablespoons at a time, to restore its original consistency.
Serve the pancakes straight off the griddle, sprinkled with confectioners' sugar.
Adapted from cookbook author Lisa Yockelson.
Tested by Eric Lieberman.
E-mail questions to the Food Section at firstname.lastname@example.org.