Always check the labels of the products you use.
Method
- 1
Prepare oven and mix dry. Heat oven to 93 °C; spray a wire rack and put it in the oven on its tray. Whisk 283 g plain flour, 2 tbsp caster sugar, 1 tsp baking powder, ½ tsp bicarbonate of soda and ½ tsp fine salt.
- 2
Mix wet. Whisk 480 ml buttermilk, 2 large eggs, 60 ml soured cream and 42 g unsalted butter (melted and cooled slightly), pour into a well in the flour and stir gently until just combined (lumpy); rest 10 min.
- 3
Prepare topping. Mix 170 g plain chocolate chips and 42 g sweetened shredded coconut.
- 4
Heat pan. Heat 1 tsp vegetable oil in a 30 cm non-stick frying pan over medium heat until shimmering and wipe out the excess.
- 5
Cook. Cook 4 pancakes of 60 ml each until the edges are set, the base is golden and bubbles begin to break (2-3 min); sprinkle each with 1 tbsp of the chip mixture. Flip and cook 1-2 min more. Serve straight away or keep warm on the rack; repeat, adding the remaining oil as needed.
Storage
Best served fresh and warm. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Free sugars
30.4 g per serving
60.8 % of the 50 g daily maximum · 121.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- 2 bowls
- small bowl
- whisk
- nonstick frying pan (30 cm) or griddle
- paper towel
- 60 ml scoop or ladle
- wide spatula
- wire rack set in a rimmed baking tray
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 763 kcal |
| Protein | 17.4 g |
| Carbohydrate | 97.8 g |
| of which sugars | 37.8 g |
| of which free sugars | 30.4 g |
| Fat | 36.7 g |
| of which saturates | 21.7 g |
| Fibre | 6 g |
| Salt | 1.89 g |
Protein per 100 kcal
2.3 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
