Chocolate Chip Pancakes
Ali says these are THE best pancakes ever! She even eats them cold for lunch.
Ali says these are THE best pancakes ever! She even eats them cold for lunch.
- Carbohydrate 66.3866 g
- Cholesterol 72.02 mg
- Fat 19.07461 g
- Fiber 3.13500004813075 g
- Protein 11.676085 g
- Saturated Fat 11.041495 g
- Serving Size 1 1 Serving (248g)
- Sodium 374.3515 mg
- Sugar 63.2515999518693 g
- Trans Fat 1.834096 g
- Calories 486 calories
Step-by-step
- Measure pancake mix into a large bowl.
- In another bowl, whisk together the applesauce, yogurt, vanilla, milk, egg, and honey (or maple syrup).
- Add the wet ingredients to pancake mix until they are blended.
- If the batter is too thick, add a little more milk.
- Add the chocolate chips and mix lightly.
- Butter or spray a large skillet over medium heat.
- Drop tablespoons of batter onto the skillet in batches.
- Cook until golden then flip.
- Cook 2-3 minutes on the other side.
Unsweetened applesauce performs the heavy lifting in this batter by introducing moisture and natural pectin that mimic the tenderizing properties of excess fat without weighing down the crumb. Whisking the applesauce, yogurt, vanilla, milk, egg, and honey together in a separate vessel before combining ensures the leavening agents in the dry mix hydrate evenly. Yogurt supplies necessary acidity to react with commercial pancake mixes, yielding a lighter internal structure. Fold the chocolate chips in at the final stage using minimal motion to prevent pockets of dense gluten development. Cook the cakes over medium heat until bubbles form on the surface and the edges look set, usually about three to four minutes, before turning. Rushing the thermal transfer by raising the burner temperature above medium will scorch the exterior sugars before the center solidifies. These pancakes store exceptionally well and retain their structural integrity for up to three days in the refrigerator. Reheating them in a low-heat toaster oven restores the crispness of the exterior crust while keeping the interior moist, making second-day portions nearly indistinguishable from fresh batches.
