I can’t believe it’s already SRC time again – this past month just FLEW! Kevin and I have been spending the vast majority of each weekend lately out at open houses, and man oh man, it really eats up our time! It’s certainly fun, but also makes it feel like we no longer have real weekends. All worth the cause though, right?! That’s what I keep telling myself. Now let’s get down to business, shall we? It’s SRC time!
For this month’s challenge, I was assigned Juanita’s Cocina, a blog written by Jen. She shares a very unique variety of recipes – some more traditional, but also some unfamiliar to me, so I great fun perusing her collection. I probably spent far too much time picking a recipe, but I’m happy with what I settled on!
As you all know, I have a major sweet tooth, but there are certain overtly sweet things I rarely make. Pancakes are one of them. I really enjoy pancakes but in my mind, eating a tall stack of carb-loaded things, no matter how delicious, is a tad hard to justify. Though that same logic can’t be applied to french fries, which I like to eat in large stacks and can ALWAYS justify…
Anyway, point is I’m not a big pancake maker or eater. But I do enjoy a good stack of pancakes from time to time! And if I’m going to eat them, I’m going to eat these ones. Adapted from Jen’s Chocolate Chip Pancakes with Maple Butter Syrup, I made my version with half healthier whole wheat flour, and some antioxidant-packed blueberries and dark chocolate chips. Can’t beat ‘em! The pancakes bake up nice and fluffy, and stay super tender and moist. They aren’t overtly sweet so you can use whatever add-ins you’d like, but here I found the combination of mildly sweet blueberries and slightly bitter dark chocolate to work beautifully. Paired with the sinfully butter-infused maple syrup, they were to die for. I’m keeping this recipe to make again!