Dear Food Blog,
There is no denying it. We both know that I have been ignoring you.
Between travel planning, an endless Prenatal Yoga Teacher Training, Spanish classes, and all the yoga I’ve been teaching, there just hasn’t been space for you. There has barely been space for cooking.
I’m sorry for neglecting you for (yikes!) over a month, but today I made you breakfast. Chocolate chip pancakes. Fluffy, sweet, and delicious.
Can we still be friends? I promise to be back more regularly when life gets a little less chaotic and I start cooking interesting food again.
I’m off to teach another class, but you stay and enjoy your pancakes.
I’ll see you again soon.
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
3 tablespoons butter, melted
1/2 cup chocolate chips (optional)
- In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.