Cooking when you don't have all the ingredients on hand can be frustrating, but it can also be empowering: Since you have to think on your feet, some of the most successful outcomes are born out of limited circumstances.
TeamSugar regular FinnLover has long been the master of innovatively tweaking reliable recipes based on what she has in her kitchen. So guess what happened when she ran out of maple syrup for her pancakes? Finn improvised (and improved) her recipe by adding chocolate chips to her pancakes and using frozen blueberries stowed in her freezer to make a delectable compote. To see the recipe, which left me with a hankering for a sweet, sticky breakfast, read more.
Submitted by TeamSugar member FinnLover
Adaptation of a Nigella Lawson recipe.
I just made these for breakfast and they were so good! They're a twist on a pancake recipe I posted a while ago. I just added some dark chocolate chips to the batter and made a simple blueberry syrup to serve with them because I was out of maple syrup. They were to die for!
Here's the original post:
http://teamsugar.com/group/30207/recipes/2607875
Ingredients
- 225g plain flour
- 1 tablespoon baking powder
- pinch of salt
- 1 teaspoon sugar
- 2 large eggs, beaten
- 30g butter, melted and cooled
- 300ml milk
- 125g 70% cacao chocolate chips
For the blueberry syrup:
- frozen blueberries
- a splash of water
- brown sugar
- a tbsp or two of lingonberry or raspberry jam
Directions
1. In a big bowl, mix together the flour, baking powder, salt and sugar. Beat in the eggs, melted butter and milk. Add the chocolate chips. Leave the batter for about 20 minutes before using it; and you may then want to add more milk to the mixture if it's too thick to pour in the pan.
2. Put the frozen blueberries in a small saucepan. Add a splash of water to get it going and a bit of brown sugar. Bring it to a boil. Add the jam and more brown sugar if necessary. Let simmer for 5 to 10 minutes until it becomes thicker and syrupy.
3. Pour some batter in a non-stick pan (medium heat). When you cook the pancakes, remember that when the upper side of the pancake is blistering and bubbling it’s time to flip it and cook the second side. It will only take about 1 or 2 minutes.
4. Makes about 11 blini-pan-sized pancakes, maybe 16 silver-dollar-sized ones on the griddle. Serve with the blueberry syrup.
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I still think these looks awesome Finn!
1
Those look delicious!
2Yay Finn, these look so good!
3How yummy looking. But not on my diet.
4starangel82 - I try to watch what I eat too. If you look at the ingredients, it's not that bad. There's only one teaspoon sugar in the pancake batter and you can use vegetable oil instead of butter. I'm sure you could use low-fat milk too. I used a non-stick pan to cook them and I didn't need any butter. And the chocolate chips are 70% cacao. Not that bad...
Just a thought.
5Also, if you want to skip the blueberry syrup, I'm sure they would be equally delicious with plain yogurt and fresh blueberries.
Those look scrumptious!
6omg you tease
7Yum!!!
8I looovvveeee chocolate-chip pancakes! But I'll pass on the blueberry syrup.
9That looks sooo good! Now I'm craving chocolate chip pancakes!
10Post New Comment
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