How to stop chocolate chips sinking to bottom? Also pancakes

[Deminism]

I made chocolate chip fairy cakes and they all sank to bottom. How do I stop?

Also my kids wanted chocolate chips in their American style pancakes but they burn when you flip it over. Any thoughts?

Someone will have a proper answer but I think the answer to both your questions irs ‘bake stable’ choc chips from the baking aisle rather than confectionery.

Also I think you can roll the chips in flour to stop them sinking, but that might be for dried fruit

Re the fairy cake recipe, are you using a recipe for choc chip fairy cakes, or adding them to a plain recipe? If adding them to a plain recipe the mixture may be too wet to hold them

freeze the chocolate chips before baking.

Flour on the choc chips in muffins.

Can’t help with the pancakes, I find any sugar/sugary stuff I put in muffins burns when I fry them. Maybe try and see if you can bake them?

Thanks all. I will experiment...

Coat them in flour first and it stops them sinking.

Cook the pancakes at a lower temp for longer and they won’t burn. Or chop them into smaller bits and incorporate more into the mix.

I had this problem wigh muffins. Rather than mixing them in withe mixture, I sprinkled them on top just before putting them in the oven. Worked really well!

For American pancakes, it works best if you pretty much cook the pancakes on the first side, then just brown off the second side. Ladle the batter into the pan, let the pancake “set” for a couple of seconds then sprinkle on the choc chips. Wait til the batter starts to bubble then flip over and only cook briefly on the second side.

Grew up in America.

You cook the pancake on one side and put toppings on the side facing up. Flip gently. Best for choc chips, blueberries etc.

I use a dropped scone recipe from be-ro for my thick pancakes. Just mix the choc chips in the batter and cook at a lower temp than usual. Never had burnt using that method.