Blueberry & Chocolate Chip Pancakes

"Keep calm and eat pancakes." -Darling Quotes-

I have found that there are two types of people in life, the first being the person who loves pancakes and the second loves waffles. I can never find someone who loves both equally. Well, you won't find that person here, because it is pancakes over waffles forever with me. All jokes aside, I do like a great waffle, but really do enjoy a delicious pancake. I didn't know how great they could be until I started making them from scratch. While there are more steps involved, I would say if you haven't done so, try it at least once. It is kind of fun!

Now, I love a plain pancake that is fluffy all around with crispy edges and some delicious maple syrup. However, there are times where I decide to get a little fancy and elevate my pancakes. I am a real chocolate lover, I will pick anything with chocolate over a real meal, yes, I have a problem and no, I will not seek help for it. I have found that a great breakfast combination are wild blueberries and chocolate chips, lightly dusted with powdered sugar and maple syrup, yummy!

Let's talk about ingredients:

• 2 cups all purpose flour

• 1/4 cup of granulated sugar

• 4 teaspoons baking powder

• 1/4 teaspoon of baking soda

• 1/2 teaspoon salt

• 1 3/4 cups of milk (Dairy or Non-dairy, I prefer almond milk)

• 1/4 cup of melted butter (slightly cooled)

• 2 teaspoons of vanilla extract (Vanilla bean paste works, too)

• 1 large egg

• Fresh Blueberries

• Semi- Sweet Chocolate Chips

• Powdered Sugar

Instructions:

1. In a large bowl combine all the dry ingredients then add the milk, butter, egg and vanilla. Be sure to use a whisk, which will remove most lumps and bubbles from the batter. You may find that your batter is a little thick, some like it that way, but if you don't, add one teaspoon of milk at a time to get it to the consistency you prefer.

2. Heat a non-stick pan on low-medium heat and lightly grease with butter. Once heated, pour 1/4 cup of batter gently into pan. Use a measuring cup for this part until you get comfortable with pouring the batter in with a ladle and can eyeball how much 1/4 cup is. At this time, add the blueberries and chocolate chips

3. When bubbles begin to appear at the top, it is time flip your pancake over. Once golden brown and to your liking remove from the pan and onto a plate and repeat with the rest of the batter. This recipe makes 12 pancakes. If you aren't cooking for yourself and others, put the batter in a food container with a tight lid and into the refrigerator for up to 4 days.

4. Once plated, sprinkle some powdered sugar, more blueberries and chocolate chips and hit it with some maple syrup or the syrup of your choice and enjoy!