Welcome to 2013! I say we celebrate with some super light and fluffy chocolate chip gluten free pancakes. They’re made with thick yogurt in the batter, so they’re not quite as pourable as my traditional gluten-free pancake recipe. All that means is that they don’t cook quite as fast. And … they have chocolate chips (but you can safely leave those out).
So far, 2013 is shaping up to be a fab year. I was born on the 13th of November, so 13 does not scare me. My children can be so bossy. For the third year in a row now, they insisted upon my making them chocolate chip gluten free pancakes on New Year’s Day. They claim tradition dictates it. I cave every time. And I will not make chocolate chip pancakes any other day of the year. This year, I found a way to balance the otherwise cloying sweetness of melted chocolate chips in pancakes by adding plain yogurt to the batter. It also makes for very, very tender and fluffy pancakes. Just hold the xanthan gum, sister. And if at all possible, mix the batter in a mixer (a handheld one works just fine here). It should be light and smooth… All you need to grease the skillet is a light brush of butter before each round. And mini chocolate chips also help keep the chocolate situation under control. My children want that particular situation to be out of control, but I insist upon keeping it under control. That’s how we rang in 2013. I hope you’ll stick around, friends, for another year of great food that just happens to be gluten-free!
Fluffy Chocolate Chip Pancakes
1 1/2 cups (210 g) xanthan-gum-free pancake flour blend: 140 g superfine white rice flour + 47 g potato starch + 23 g tapioca starch/flour
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
2 tablespoons (24 g) sugar
1 cup (224 g) plain Greek yogurt, at room temperature
3 tablespoons (42 g) unsalted butter, melted and cooled (plus more for pan)
1 extra-large egg (60 g without the shell) at room temperature, beaten
1/2 cup (4 fl. oz.) milk, at room temperature
1 cup miniature semi-sweet chocolate chips, or to taste
- Line a rimmed baking sheet with parchment paper and set it aside. Preheat your oven to 200°F. In a medium-sized bowl, place the flour blend, baking powder, salt and sugar, and whisk to combine well. Set the bowl of dry ingredients aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a handheld mixer), place the yogurt and beat on medium speed until the yogurt is smooth. Add the butter and egg, and beat again on medium until smooth. Add the dry ingredients while mixing on low to combine. The batter will be thick. Add the milk slowly and blend it in until all the dry ingredients have been absorbed into the yogurt mixture.
Heat a large (ideally, cast iron) skillet over medium heat, and brush with a thin layer of unsalted butter. Pour the pancake batter into the hot skillet in rounds, smoothing them out about 5 inches in diameter and about 1/4 inch thick. As the pancakes cook on the underside, sprinkle the tops evenly with chocolate chips, to taste. Since the batter is relatively thick, as the pancakes cook bubbles will form but few will break through the surface. Once the pancakes are mostly set (about 1 1/2 minutes), carefully flip them over and press down on the cooked side with a wide spatula to sear the other side. The pancakes should have been nearly cooked all the way through when on the first side.
Remove the cooked pancakes from the skillet and place them on the prepared baking sheet and place the baking sheet in the preheated oven to stay warm until you have finished with all of the pancake batter. Brush the skillet lightly with more unsalted butter, and repeat with more pancakes. Serve pancakes warm.