Panquecas sem glúten com gotas de chocolate

Ingredientes

• 1 cup gluten-free flour–Bob's Red Mill 1:1 Gluten-Free Baking Flour recommended, see note ((5 ounces; 142 grams))
• 1/4 cup light brown sugar ((2 ounces; 56 grams))
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup milk ((6 ounces; 170 grams))
• 1 large egg ((2 ounces; 56 grams))
• 2 tablespoons oil or melted butter ((1 ounce; 28 grams))
• 1 teaspoon vanilla extract
• 1/2 cup chocolate chips, use more or less to taste ((3 ounces; 85 grams))
• maple syrup
• butter

Modo de preparo

1. 1

   Make batter.: Whisk the gluten-free flour, sugar, baking powder, and salt together in a medium bowl. Add the milk, egg, oil, and vanilla extract. Mix until smooth. Stir in the chocolate chips. Let the batter rest for 10 minutes. (Batter can rest up to 30 minutes.)

2. 2

   Heat pan.: Heat a nonstick griddle or skillet over medium-high heat. Lightly grease the griddle with oil or butter.

3. 3

   Cook pancakes.: Spoon about ¼ cup of batter onto the skillet. Cook until the edges look set and bubbles appear all over the surface of the pancake, about two minutes. To check for doneness, lift the edge of the pancake with a spatula. It should be golden brown.

4. 4

   Flip pancakes.: Flip the pancake and cook until golden brown, about two additional minutes.

5. 5

   Repeat.: Repeat with the remaining batter. If the chocolate chips settle to the bottom of the batter between cooking batches, give the batter a gentle stir. To keep pancakes warm before serving, place them in a preheated 250℉ oven on a parchment-lined baking sheet.

6. 6

   Serve.: Serve with butter and syrup.