Fluffy Chocolate Chip Pancakes

Is there anything better in the mornings than chocolate chip pancakes? No, there isn’t. I’ve made this recipe at least a dozen times now and it’s always fluffy and always yummy. It’s also very simple, using ingredients you have in your kitchen on a regular basis–you don’t even need buttermilk, just regular milk. I’m not an expert so I’m not exactly sure why they turn out so perfectly fluffy. It might be because this recipe uses a lot of baking powder (1 whole tbsp). Or magic.

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See, they even look beautiful in a crappy iPhone photo. The recipe calls for half a cup of chocolate chips, but I usually go with A Truck Load of Chocolate Chips–as in, I just dump in chocolate chips until I think it looks sufficiently chocolate-y. Do what you want.

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If you’re brave, you can try to make two little pancakes at the same time in an old, cramped sauce pan with really high, perpendicular sides. After I took this photo, I flipped one pancake over onto the other on accident.

Here’s the recipe:

Ingredients:
1 cup flour
1 tbsp baking powder
2 tbsp sugar
1/4 tsp salt

1 egg
1 cup milk
2 tbsp butter (I usually substitute with olive oil, or any oil)
1/2 cup chocolate chips

Whisk together all dry ingredients in one bowl. In a separate bowl, combine the egg, milk, and butter (or oil), stirring until thoroughly combined. Fold the wet ingredients into the dry, and then fold in chocolate chips. Or just dump them in quickly because you’re too excited, then stand back and think, wow, that’s a lot of chocolate chips, and throw all your cares to the wind.

Drop about 1/3 cup batter onto a heated pan or skillet, and cook pancake until brown on the bottom and bubbles start appearing on the top. Flip and cook the other side. You can make the pancakes as big or small as you want, so 1/3 cup doesn’t actually mean anything.

Eat!

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Yes, that is Nutella on the pancakes, further covered by a healthy helping of maple syrup. What you’re not seeing in this picture is the second layer of Nutella spread between the pancake on top and the pancake on the bottom. This is Boyfriend’s way of ingesting 3,000 calories at a time and does not come with a doctor’s recommendation. Verdict from Boyfriend: “This is sinful. It’s like eating a mashed up candy bar.”

Even without the over-the-top condiments, these pancakes are very, very good and can easily be a part of anyone’s yummy breakfast repertoire.

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Radish Pizza with Feta, Parmesan, and Mozzarella

I had a bunch of leftover radish from a soup made earlier last week, and wasn’t too sure what to do with them. I’m not sure how I got the idea of putting them on pizza, but pizza is easy, quick, and a great leftover lunch the next day–googling “radish pizza” came up with this, this, and this, so I knew at least that it wouldn’t be absolutely disgusting.

Modifying/combining what I read online, I came up with this: a whole-wheat crust topped with olive oil & garlic, feta, parmesan, mozzarella, and thinly sliced (as thin as I could get them with my dull knife, at least) radishes. A lot of the recipes I linked had some kind of green or light salad tossed on the pizza, but I opted to put my green stuff on the side.

Whole wheat dough, shaped and ready to rise:

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The recipe I used for dough actually doesn’t require any rising, but I let it sit for about 20-30 minutes away, and it got nice and puffy and was very easy to roll out on my Silpat.

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If you have a mandolin (lucky you), you could use that to slice the radishes paper-thin, but unevenly-sliced radishes ended up okay too. I should have named this blog “poor recent graduate cooks with basic kitchen implements” instead. But the yellow spatula was mildly cuter, and I love spatulas.

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The radishes were slightly sweet and juicy out of the oven. I just topped the spinach with cranberries, olive oil, and balsamic vinegar for a very, very simple salad.

Pizza Crust (adapted from here):
1 package active dry yeast
1 cup warm water
1 tsp sugar
2 tbsp olive oil
1 tsp salt
2.5-ish cups of flour (I used 1 cup whole wheat, 1 cup of all-purpose, and more all-purpose until the dough felt “right” to me).

Toppings
tbsp olive oil mixed with 1-2 tsps minced garlic
6-7 thinly sliced radishes
1/4 cup mozzarella cheese
1/4 cup feta cheese
1/4 cup parmesan
salt and pepper

Verdict: Ehhhhh. Not a very auspicious start to a cooking/food blog, but this pizza was “a bit bland,” stated Boyfriend, a little sheepishly, but he’s biased because radish + feta is a real leap away from his usual heavy-handed diet of meat, pasta, and tex-mex tacos. I should have sprung for better cheese (or at least used a cheese with more bite); mozzarella was a poor choice. It was still good heated up in the microwave the next day for lunch though.