Skillet-Baked Chocolate Chip Pancake
I read somewhere on the internet recently that some days are Slow days...where we crave our beds and cozy blankets and warm fires and hot tea. And some days are Hustle days when we’re super productive and powerful, radiating energy and fierceness and need loud music to belt out all the words to. Well, today is neither of those days for me. Today turned into a Volcanic day, where all the feelings, fears and frustrations from the last 10 months erupted spontaneously and spilled some pretty nasty emotions onto everything and everyone in my wake. Sounds ugly, right? Yup, It was a straight up dumpster fire of a day for no “real reason”...and you wanna know what? I’m cool with it.
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Not all days can be the same. We are not robots. An obvious statement, I know, but something I’ll admit here that I need to remind myself of repeatedly. My feelings tend to express themselves through my food...not really a shocker since it is my preferred love language. It’s not an accident in the universe that this warm chocolate pancake was my planned social-media post today. Diving into it post-tantrum was like a giant hug: all the decadent feels of a joyful, lazy Sunday morning smack in the middle of a covid-fatigue meltdown of a Monday. Whether you bake this for deep emotional healing or light weekend brunching, it’s just as delicious either way! PS this pancake can easily be made ahead and reheated for moments like these when you need it most. 😜
STEP BY STEP INSTRUCTIONS:
Skillet-Baked Chocolate Chip Pancake
Ingredients
- 1 ½ tablespoons unsalted butter, melted plus
- 1 tablespoon unsalted butter to coat the pan later
- 3 large eggs
- ½ cup heavy cream
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla extract
- ½ cup flour
- 2 tablespoons granulated sugar
- Scant ½ cup large semi-sweet chocolate chips
- Confectioners sugar for dusting
- Maple syrup for dipping
Instructions
- Preheat the oven to 450°F.
- Place both medium bowls on the counter. Crack the eggs and separate the yolks from the whites, carefully placing them in separate bowls. Be careful not to get any yolk in the whites. Set the whites aside for later.
- Whisk the heavy cream into the egg yolks, followed by the cooled melted butter, salt and vanilla. Gently mix the flour until just incorporated.
- Using a hand or stand mixer, whip the egg whites on high until they form stiff peaks, about 3-5 minutes. Add the sugar and blend for another 15 seconds until incorporated. Fold gently into the egg yolk batter, taking care not to deflate the whites too much. It’s okay if the batter looks a little swirled.
- Place your 8” pan on the stove on medium and add a tablespoon of unsalted butter to coat the bottom of the pan and sides. Once melted, pour in the batter and let cook on LOW for 4 minutes. Once the pancake looks slightly set, remove from heat and sprinkle the chocolate chips evenly over the top. Transfer to the oven and bake for 7-8 minutes, or until cooked through.
- Carefully transfer/slide the pancake onto a serving platter. Dust with confectioners sugar and serve with maple syrup alongside.
Equipment:
- Hand mixer or stand mixer
- 2 medium bowls
- 8” sauté pan