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Breakfast

Chocolate Chip Pancakes II

A pancake batter with buttermilk, milk, egg, butter, vanilla, and chocolate chips, cooked on a griddle.

From the Wikibooks Cookbook · 12 ingredients
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Why it works: Milk and vanilla 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 II

8 ea. 4-inch (10 cm) pancakes
Time2 to 3 minutes

Ingredients

Directions

Prepare the batter

  1. Heat a large non-stick skillet or griddle over low heat while preparing ingredients.

  2. Mix flour, sugar, salt, baking powder, and baking soda in a medium bowl.

  3. Microwave buttermilk and milk in a 2-cup glass measuring cup until room temperature (20 to 30 seconds).

  4. Whisk in egg, butter, and vanilla.

  5. Add wet ingredients to dry ingredients and whisk until just mixed.

  6. Return batter to measuring cup, stirring in a teaspoon or two of water if necessary to make a thick but pourable batter.

Cook the pancakes

  1. Increase heat to medium and generously brush skillet or griddle with oil.

  2. When oil starts to spider, but before it starts to smoke, pour in batter, about ¼ cup at a time, to make pancakes. Work in batches if necessary to avoid overcrowding.

  3. Sprinkle 1 tablespoon miniature chocolate chips on the uncooked side of each pancake as it cooks.

  4. When pancake bottoms are golden brown and tops start to bubble (2 to 3 minutes), flip pancakes.

  5. Cook until pancakes are golden brown on the remaining side.

  6. Repeat, brushing skillet or griddle with oil.

Serve

  1. Serve hot.

Nutrition, whole recipe (rough)

1119Calories
29 gProtein
48 gFat
138 gCarbs
What these numbers assume: 9 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Chocolate1 oz (28g) semisweet155
Milk1 cup (244ml) whole149
Olive Oil1 tbsp (14g)119
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. Milk + vanillatop 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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  4. Flour + buttermilktop 8% of all pairs
    Smell alikemoderate
    Cooked together3,721 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

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

Sugar and vanilla 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

All-purpose flour
Provides the structure that holds the pancakes together as they set.
Egg
Adds structure and richness, helping the batter bind and set.
Buttermilk
Adds moisture and tang, and its acidity reacts with baking soda to lift the batter.
Baking soda
Reacts with the buttermilk's acid to release gas that makes the pancakes rise.
Baking powder
Releases additional gas for lift, giving the pancakes a light, fluffy texture.
Unsalted butter
Adds fat that tenderises the crumb and contributes to flavour and browning.

The step that matters

Heat the oil to the right point before pouring batter. Wait until the oil begins to spider but before it smokes. Too cool and the pancakes stick and spread; too hot and the outside browns and burns before the centre cooks through.

“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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