June 23, 2009
Blueberry Milk Chocolate Chunk Pancakes
I have a confession to make....On Saturday's I eat whatever I want. During the week I try to eat mostly healthy, and most days I do rather well, but on Saturday if something strikes my fancy then by golly I'm going to eat what I just can't get out of my head! A couple of weeks ago that was pancakes and I couldn't decide if I wanted to make chocolate chip pancakes or blueberry pancakes. What to do? What to do?
Now I've made pancakes and posted them on Dianne's Dishes before, but these were different. This took three different cravings (blueberries, chocolate and pancakes) and rolled them into one! Obviously this is not an everyday sort of food, but if you want to splurge I HIGHLY recommend looking no further!
The really neat thing about these pancakes is that you sort of get a three in one taste combination as well. In one bite you get a blueberry pancake vibe, in another you get a chocolate chip pancake feeling and then finally in some bites you get a blueberry/milk chocolate combo that just hits the spot! So if you like a little chocolate in your pancakes, or a little blueberry, just think about combining them and you're there!
What You'll Need:
2 cups of unbleached all purpose flour (Note: As always feel free to use white whole wheat flour instead.)
1 teaspoon of sea salt
1 teaspoon of baking soda
1 teaspoon of baking powder
1/3 cup of organic cane sugar
1/8 cup of safflower oil
1 1/3 cups of buttermilk
Milk chocolate, cut into chunks (Note: You could use chocolate chips if you liked, or another version of chocolate.)
Preheat griddle or skillet over medium heat.
In a large bowl stir together flour, sea salt, baking soda, baking powder and sugar until well mixed. Add remaining ingredients and stir until thick batter forms. Set aside.
I like to line up my ingredients in a row so it's easier to get to what I need as I go:
Once your pan is heated brush it with oil or spray it with non-stick spray and ladle batter onto the pan:
Add blueberries and chocolate:
Cook until bubbles start to form an then flip quickly:
Cook for a minute or two and then I like to flip them back over just to make sure everything is cooked through:
Remove from pan and repeat until you run out of batter.
Serve with maple syrup and butter and then dig in!
Notes: You could do this with any fruit and chocolate combo that you liked.
Posted by Dianne at June 23, 2009 7:57 AM
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Love your blog! And the pancakes are making me hungry!
Posted by: Erika at June 23, 2009 10:57 AM
Thanks! I've still got a few of these in the freezer. They'll be making an appearance some Saturday morning soon!
Posted by: Dianne at June 23, 2009 12:35 PM
Wow - blueberries, chocolate and pancakes? Sounds like my idea of heaven!
Posted by: Megan at June 23, 2009 12:47 PM
Mine too! :o)
Posted by: Dianne at June 23, 2009 1:55 PM
We(Joe)makes pancakes every Sunday that the twins aren't playing baseball but they only ever want "regular" ones. In order to try something else I have to make 'em for dinner. The few times that I have my pancakes are always thin. What am I doing wrong?
Thanks for the tip about adding the add ins just before flipping them.
Posted by: ingrid at June 24, 2009 10:40 AM
I'm not sure to be honest, but I've found from personal experience that the thicker the batter, the less they spread and become thin. I'm not sure if that is the official answer, but it seems to work for me! ;oP
Posted by: Dianne at June 25, 2009 9:22 AM
Okay, I'll give it a try and cut back on the liquids called for in the recipe. Thanks for responding. I've left a few comments before asking for help on a couple other blogs but never heard back.
Happy Friday & I hope your babygirl had a WONDERFUL birthday!
Posted by: ingrid at June 26, 2009 2:21 PM