Ingredients:

  • 2 cups (250 g) Pancake Mix (Dry, complete mix)
  • 2 Tbsp (15 g) All-Purpose Flour
  • 1/2 cup (100 g) Granulated Sugar
  • 1/2 cup (100 g) Light Brown Sugar, packed
  • 1/2 cup (115 g) Unsalted Butter, melted and slightly cooled
  • 2 large Eggs, room temperature
  • 3/4 cup (180 ml) Whole Milk or Buttermilk
  • 1 tsp (5 ml) Vanilla Extract
  • 1 cup (175 g) Semi-Sweet Chocolate Chips
  • Pinch Flaky Sea Salt (Optional, for topping)

Instructions:

  1. Preheat the oven to 350°F / 175°C (160°C fan/convection). Grease and line a 9x5 inch loaf pan with parchment paper, allowing the paper to overhang the long sides like a sling.
  2. Place the chocolate chips in a small bowl with the 2 Tbsp of all-purpose flour. Toss gently to coat to prevent them from sinking.
  3. In a large bowl, whisk together the pancake mix, granulated sugar, and brown sugar until thoroughly combined and any lumps are broken up.
  4. In a separate medium bowl, whisk together the slightly cooled melted butter, room temperature eggs, milk/buttermilk, and vanilla extract until smooth.
  5. Pour the wet mixture into the bowl of dry ingredients. Using a rubber spatula, mix gently until just combined. Do not overmix.
  6. Gently fold in the flour-coated chocolate chips, reserving a small handful for sprinkling on top.
  7. Pour the batter into the prepared loaf pan, smoothing the top. Sprinkle the reserved chocolate chips and the pinch of sea salt (if using) evenly over the surface.
  8. Bake for 30 to 35 minutes at 350°F / 175°C.
  9. Test for doneness: A skewer inserted into the centre should come out clean or with a few moist crumbs attached.
  10. Allow the cake to cool in the pan for 15 minutes. Use the parchment sling to carefully lift the cake out and transfer it to a wire rack to cool completely before slicing.