Breakfast of Olympians: Blueberry and Chocolate Chip Pancakes

I have been to the city, New York City that is, two times this week. Once by train and once by car.  The train is so much better than the car. 

Trains are classic people watch time.  There are sleepers, eaters, chatters, and those who apply their make up.  When I wasn't people watching I was reading my notes for the day and then did some pleasure reading. 

I find the train relaxing. It almost makes me consider the 4 hour commute each day to the city. Almost consider is still a far way off from actually working in the city.  I love visiting New York City but every day would get all real fast.  I live at a much slower pace. 

The car ride was much less enjoyable.  I left super early to avoid traffic and still got stuck.  What was worst for this trip was that my drive home at 11:30am away from the city I was in more traffic then during rush hour down. Go figure!

Last weekend it rained a lot. Off and on.  The rain was allusive.  Just when you were ready to leave thinking it was just going to be cloudy, down came the rain.  I found that pancakes help beat the boredom of being stuck inside.

We had blueberries and chocolate chips so I added both.  Good thing I did.  These suckers were delicious in every way possible.  We had them Sunday and used the leftover batter again on Monday.  Yes, we did.

Blueberry Chocolate Chip Pancakes

by Emily Morris

Prep Time: 10 minutes

Cook Time: 10 minutes

Keywords: saute breakfast blueberries chocolate

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Ingredients (serves 4)

• 2 cups whole-wheat flour
• 2 teaspoon baking soda
• 1 teaspoon salt
• 2 cups buttermilk
• 2 eggs
• 2 Tablespoons butter
• 2 Tablespoons honey
• 1/2 cup mini chocolate chips
• 3/4 cup blueberries

Instructions

Whisk together flour, baking soda, and salt. In a separate bowl, whisk together buttermilk, eggs.

Melt butter and stir in honey until dissolved. Add to buttermilk.

Whisk wet ingredients into dry ingredients until just combined (mixture will be lumpy). Gently fold in blueberries and chocolate chips.

Heat a griddle or large cast iron skillet over medium heat. Grease lightly with oil.

Spoon batter onto griddle 1/3 cup at a time. Cook until edges are set, 3 to 4 minutes Flip, and cook until golden brown, about 2 minutes.

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