Introduction: Blueberry Chocolate Chip Pancakes
Blueberry chocolate chip pancakes are a gift from the cosmos and are undoubtedly an elemental part of the universe. It is unlikely that mankind could exist without blueberry chocolate chip pancakes. In fact, I have a sneaking suspicion that when they finally get the LHC up and running, the high speed particle collisions will result in blueberry chocolate chip pancakes. I guess only time will tell.
Fortunately, in spite of what science and the liberal media may lead you to believe, you don't need to spend 2.6 billion Euros on a giant particle accelerator to make delicious pancakes. With a fundamental knowledge of the optimal "Blueberry to Chocolate Chip Ratio" and some basic ingredients and kitchen supplies, you can make heavenly blueberry chocolate chip pancakes in the comfort of your own home. If that were not good enough, you can make them for under $10. That is roughly a 2.6 billion Euros savings!
Step 1: Go Get Stuff
You will need:
2 cups flour
4 tbsp sugar
5 tsp baking powder
1 tsp salt
2-1/2 cups milk
6 tbsp butter
Quart of blueberries
Semisweet Chocolate Chips
Powdered sugar (optional)
Maple syrup (optional)
Step 2: Dry Ingredients
In a large bowl mix together 2 cups of flour, 4 tablespoons of sugar, 5 teaspoons of baking powder and 1 teaspoon of salt salt.
Step 3: Melt Some Butter
Melt 6 tablespoons of butter in a small bowl. I typically microwave it for a minute, but you can do it the old fashioned way if you are patient.
Be careful when taking it out of the microwave because some dishes tend to heat up.
Step 4: Beat It
Put two eggs in a small bowl and lightly beat them together.
Step 5: Finish the Batter
Mix 2-1/2 cups of milk into the flour mixture. Follow this with the melted butter and the two eggs. Mix until the flour is completely wet and the mixture has an even color in the bowl. Don't over mix it.
Step 6: Prep the Pan
Turn on the burner to a medium to a medium-high flame.
Pour a little bit of oil into a large frying pan and spread it around to coat the bottom. Or if you have a griddle, just use that.
One neat trick I learned recently was to wipe up the excess oil with a paper towel and set is aside somewhere safe. Between pancakes, you can use this paper towel to simultaneously wipe the pan clean and re-grease it.
Step 7: Add the Good Stuff
Stir a generous amount of blueberries into your batter. Also, stir in a few handfuls of chocolate chips, but keep in mind that these have a tendency to sink to the bottom.
Make certain that you have some leftover blueberries and chocolate chips lying around so that, when you start cooking, you can ensure an optimal "Blueberry to Chocolate Chip" ratio.
Step 8: Cook Some Pancakes
Pour some batter into your pan.
Through visual measurement, make certain that there is roughly an even number of blueberries to chocolate chips by volume in the pancake you are cooking. This 1:1 relationship is considered an optimal "Blueberry to Chocolate Chip Ratio." If after you pour some batter into the frying pan, you feel that the "Blueberry to Chocolate Chip Ratio"is imbalanced, you can fix it by adding either blueberries or chocolate chips as appropriate.
After your pancake has started to cook on one side, you will see the wet batter on the other side start to bubble. After it has been bubbling for a short while, this is indication to flip it over. Slide your spatula underneath and gently flip it onto the other side.
If left to their own devices, the blueberries will elevate the pancake off the surface of the pan and cause improper browning. I find it ideal to use the spatula to push down upon the pancake to flatten it out. This may cause some blueberries to hiss and explode. Don't worry about that. They had it coming.
Once the pancake has been sitting there for a minute or two flip it over once more. Make certain that the underside had cooked and then use your spatula and set it aside on a plate
Repeat this process until all the batter has been used up.
Serve immediately with powdered sugar and maple syrup.
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