Chocolate Chip and Coconut Pancakes
Inspired by techniques from America's Test Kitchen.
Soft, pillowy pancakes studded with chocolate chips and shredded coconut, a tropical-meets-indulgent treat.
Always check the labels of the products you use.
Method
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Equipment
- 2 bowls
- small bowl
- whisk
- nonstick frying pan (30 cm) or griddle
- paper towel
- 60 ml scoop or ladle
- wide spatula
- wire rack set in a rimmed baking tray
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 763 kcal |
| Protein | 17.4 g |
| Carbohydrate | 97.8 g |
| of which sugars | 37.8 g |
| of which free sugars | 30.4 g |
| Fat | 36.7 g |
| of which saturates | 21.7 g |
| Fibre | 6 g |
| Salt | 1.89 g |
Protein per 100 kcal
2.3 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Batter
- 285 g plain flour
- 25 g caster sugar about 2 tbsp
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- 3 g fine sea salt or table salt about ½ tsp
- 480 ml buttermilk
- 2 large eggs
- 60 ml soured cream
- 42 g unsalted butter, melted and cooled slightly
Topping
- 170 g semi-sweet chocolate chips
- 42 g sweetened shredded coconut
For cooking
- 2 tsp neutral oil
- 1
Prepare oven and mix dry. Heat oven to 93 °C; spray a wire rack and put it in the oven on its tray. Whisk 283 g plain flour, 2 tbsp caster sugar, 1 tsp baking powder, ½ tsp bicarbonate of soda and ½ tsp fine salt.
- 2
Mix wet. Whisk 480 ml buttermilk, 2 large eggs, 60 ml soured cream and 42 g unsalted butter (melted and cooled slightly), pour into a well in the flour and stir gently until just combined (lumpy); rest 10 min.
- 3
Prepare topping. Mix 170 g plain chocolate chips and 40 g sweetened shredded coconut.
- 4
Heat pan. Heat 1 tsp vegetable oil in a 30 cm non-stick frying pan over medium heat until shimmering and wipe out the excess.
- 5
Cook. Cook 4 pancakes of 60 ml each until the edges are set, the base is golden and bubbles begin to break (2-3 min); sprinkle each with 1 tbsp of the chip mixture. Flip and cook 1-2 min more. Serve straight away or keep warm on the rack; repeat, adding the remaining oil as needed.
Storage
Best served fresh and warm. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
