Ingredients

Directions

• 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.