Chocolate Chip Skillet Pancake with Strawberries
A single fluffy skillet pancake studded with melted chocolate chips and topped with warm strawberries. The pinch of salt in the batter makes the chocolate taste deeper.
- Total
- 18 min
- Prep 8 · Cook 10
- Serves
- 1
- Difficulty
- Easy
You'll practice: Whisking · Folding
- Sweet
Instructions
-
Whisk 60 g flour, 0.5 tsp baking powder, 1 tbsp granulated sugar and 1 pinch salt in a small bowl.
~2 min
Whisking distributes the baking powder and salt evenly so the pancake rises uniformly and every bite is seasoned.
Whisking Whisk in a circular motion to combine evenly; stop as soon as the batter is just combined and still lumpy to avoid overdeveloping gluten.
-
Whisk in 1 egg and 60 ml milk until just combined and slightly lumpy. Fold in 20 g chocolate chips.
~3 min
Stirring just until combined leaves lumps that limit gluten development, keeping the pancake tender rather than tough.
Leave the batter slightly lumpy; over-whisking develops the flour's gluten and makes the pancake tough instead of tender.
Whisking Whisk in a circular motion to combine evenly; stop as soon as the batter is just combined and still lumpy to avoid overdeveloping gluten.
Folding Use a spatula to gently lift and fold the chocolate chips in; overmixing deflates the batter and makes the pancake dense.
-
Melt 10 g butter in a non-stick skillet over medium-low heat. Pour in the batter and spread it to an even round.
~2 min
Melting butter coats the pan and browns slightly, adding flavor and preventing the pancake from sticking.
-
Cook undisturbed until the edges look set and bubbles break across the surface, about 4 minutes. Flip with a spatula and cook until golden and firm to the touch, about 3 minutes more.
~7 min
Cooking undisturbed lets the bottom set and bubbles signal the batter is cooked enough to flip without tearing.
Keep the heat at medium-low: chocolate chips scorch quickly, and a slower cook lets the center set before the outside browns.
-
While step 4 cooks
While the pancake cooks, slice 80 g strawberries and warm them in the remaining 5 g butter in a small pan over low heat until glossy, about 3 minutes.
~3 min
Warming strawberries in butter softens them and makes a glossy sauce that clings to the pancake.
-
Slide the pancake onto a plate, spoon over the warm strawberries and dust with 1 tsp powdered sugar.
~1 min