Fluffy Chocolate Chip Pancakes

INGREDIENTS

1 1/2 cups

xanthan-gum-free pancake flour blend: 140 g superfine white rice flour + 47 g potato starch + 23 g tapioca starch/flour

1 1/2 tsp

baking powder

1/2 tsp

kosher salt

2 tbsp

sugar

1 cup

plain Greek yogurt, at room temperature

3 tbsp

unsalted butter, melted and cooled (plus more for pan)

extra-large egg (60 g without the shell) at room temperature, beaten

1/2 cup

milk, at room temperature

1 cup

miniature semi-sweet chocolate chips, or to taste