All I want after a long day of sitting in a finance class and doodling is a nice hot bubble bath, a foot rub, and a good book. Considering, however, that my tub is not quite bubble-worthy, I don’t have an on-site foot masseuse (or, better yet, masseur), and I have an overdue balance on my library account, I had to settle with dinner. Problem? An empty fridge. Solution? Pancakes. Better solution? Chocolate chip pancakes.
I’m a perfectionist. I like to have an even distribution of chocolate chips in my pancakes. Sometimes though, things just don’t work out. Sometimes you have to let go and let the chips fall where they may. Ba-da ching.
Example 1:
Not so great Melissa, not so great. This is what happens when you get lazy and let the bag do the work. I blame it on the engineers.
Example 2:
Much better.
Better Than a Foot Rub Pancakes
Ingredients
2 cups all-purpose flour
2 1/2 teaspoons baking powder
3 tablespoons sugar
1/2 teaspoon salt
2 eggs
1/2 tablespoon lemon juice
1 cup milk
1/2 cup orange juice
1/2 tablespoon vanilla extract
2 tablespoons butter, melted
2 cups chocolate chips
Preheat a greased griddle. Add the flour, salt, sugar, and baking powder in a bowl. Sift well. In a separate bowl, whisk together the eggs, lemon juice, orange juice, vanilla, and milk. Add to the flour mixture and stir in the melted butter. I like to add the chocolate chips onto the batter once on the griddle to prevent everything from sinking to the bottom of the bowl. Cook until golden brown on each side. Beware of runaway chips.
I like to eat mine like a cake. A pancake cake, which I actually have a recipe for, but that’s for another night. Also, this makes a lot of pancakes. Enough for breakfast, dinner, and dessert, because, well, those are the best times for pancakes.
The Lily Flour 