Just about the time we ran out of the 25 pounds of flour that we ordered around the holidays (somehow I thought it would last much longer), King Arthur Flour had another free shipping deal and we got to order not only another 25 pounds, but other cooking products to try from one of our favorite stores. So far a big hit has been the Schokinag Extreme Dark Bittersweet Chocolate Chips, which is 75% chocolate liquor.
At first we enjoyed just popping the delicious, deep flavored chocolate chips in our mouth, but then Foodgoat added them to something he's been making Sunday mornings often these days, sourdough pancakes.
The recipe is a modified version of one in the Good Home cookbook, which lately has been my go-to cookbook for classic recipes.
1 large egg, separated
1/2 cup mixture of sour cream and milk (because it's what we had on hand, you can also use evaporated milk only)
1 tablespoon oil
1 tablespoon sugar
1 teaspoon baking soda
1 teaspoon salt
2 cups sourdough starter
bittersweet chocolate chips
- Preheat griddle or skillets on medium high.
- In a small bowl, beat egg white until stiff but not dry.
- In a large bowl, whisk egg yolk, sour cream/milk, oil, sugar, baking soda, and salt until blended. As quickly as possible mix in the starter with a spoon. Gently fold in the egg white.
- Grease the griddle, ladle about 1/3 cup of batter for each pancake. Add a couple of chocolate chips. Let cook 2-4 minutes, flip, cook a few more minutes. Keep going! Keep warm and serve immediately.