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
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.
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