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Chocolate Chip Pancakes I

A sweet pancake batter with chocolate chips, cooked on a griddle.

From the Wikibooks Cookbook · 10 ingredients
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Why it works: Vanilla and milk are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Chocolate Chip Pancakes I

Timeabout 30 seconds more per side

Ingredients

Directions

Make the batter

  1. Combine the butter and milk in a small saucepan.

  2. Place the saucepan over low heat until warm and the butter is melted.

  3. Let the mixture cool slightly.

  4. In a bowl, combine the flour, sugar, baking powder, and salt; mix well.

  5. In a large bowl, whisk the eggs with a fork.

  6. Whisk in the milk mixture.

  7. Add the dry ingredients and mix just until barely blended.

  8. Add the chocolate chips and mix.

Cook and serve

  1. Heat a griddle or large skillet over medium heat.

  2. Add about 1 teaspoon of butter and melt until bubbly.

  3. Ladle 3 tablespoons of batter for each pancake onto the hot surface and cook until bubbly on the top and golden brown on the bottom.

  4. Flip and cook until golden brown on the other side, about 30 seconds more.

  5. Repeat until all the batter is used.

  6. Serve hot.

Nutrition, whole recipe (rough)

1000Calories
29 gProtein
35 gFat
138 gCarbs
What these numbers assume: 8 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Chocolate1 oz (28g) semisweet155
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Vanilla1 tsp extract (4ml)12
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Wikibooks Cookbook.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Vanilla + milktop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Vanilla + chocolatetop 5% of all pairs
    Smell alikemoderate
    Cooked together10,020 recipes

    Shared aroma: sotolon (curry, maple).

  3. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  4. Vanilla + sugartop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  5. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Vanilla and sugar barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Flour
Provides the structure that holds the pancake together as it sets.
Eggs
Bind the batter and add structure and richness as they set during cooking.
Baking powder
Releases gas in the batter, making the pancakes rise and turn light and airy.
Butter
Adds richness and flavor, and helps the pancakes brown on the griddle.
Milk
Hydrates the flour and gives the batter its liquid and tenderness.
Semisweet chocolate chips
Add melted pockets of chocolate flavor and sweetness throughout each pancake.

The step that matters

Mix the dry ingredients just until barely blended. Overmixing develops gluten in the flour, which makes pancakes tough and chewy instead of tender. A few lumps are fine.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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