Chocolate Chip Pancakes

So as today is Shrove Tuesday (or Pancake Tuesday) I decided to throw out my pre-planned menu for dinner and make some pancakes. Could I have reached for the premade regular mix or the fun premade mix that was brought back from Hawaii recently by our family? Sure I could but I like trying new recipes so figured that a quick google search would result in a pancake recipe that wasn't plain or premade.

Canadian Living delivered. Chocolate Chip Pancakes. Now...you have to understand something. My fiance loves pancakes. Our daughter loves pancakes. Me? Not so much. I don't know what it is about them but I don't love them. For weekend breakfasts if you give me the choice between pancakes or waffles(even smothered in berry sauce and whipped cream) and eggs and bacon, I'll chose eggs and bacon every time. These pancakes....were good. Now it may have had something to do with the raspberry sauce and whipped cream I doused them in but...mmmm GOOD!!

Here is the recipe for the pancakes:

Chocolate Chip Pancakes By The Canadian Living Test Kitchen

http://www.canadianliving.com/food/chocolate_chip_pancakes.php

This recipe makes 14 serving(s)(aka about 14 pancakes...I think I got about that although some were smaller than the typical pancake)

Ingredients

1-1/2 cups (375 mL) all-purpose flour
1 tbsp (15 mL) granulated sugar
1 tbsp (15 mL) baking powder
1/2 tsp (2 mL) salt
1 egg
1-1/2 cups (375 mL) milk
1/4 cup (60 mL) melted butter or vegetabIe oil
1/2 cup (125 mL) chocolate chips

Toppings
Chocolate syrup
Whipped Cream
Berry Sauce

Preparation:

In large bowl, whisk together flour, sugar, baking powder and salt.

In separate bowl, beat together egg, milk and melted butter or vegetable oil; add to dry ingredients and mix just until lumpy. Add chocolate chips; mix just until incorporated.

Heat nonstick skillet over medium heat; brush with vegetable oil. Pour in batter by 1/4 cupfuls (50 mL) for each pancake, spreading with spatula if necessary. Cook for 1-1/2 to 2-1/2 minutes or until underside is golden and bubbles break on top. Turn and cook for 1 to 2 minutes or until underside is golden. Serve hot with chocolate syrup and whipped cream.


***My notes***

I followed the recipe exactly except for the addition of some vanilla. I can't bake anything containing chocolate without a dash/splash of it. I didn't measure it but mixed it in to the egg mixture.

I made a quick(ish) raspberry sauce with some frozen raspberries, a little sugar, a splash of lemon juice and a touch of water and cooked it down until it was a nice thick consistency.

These pancakes made a believer out of me. They are going into my breakfast/breakfast for dinner rotation. My daughter loved them, the fiance loved them and so did I.

Halibut Stew/Chowder

Halibut Stew (from Thrifty Foods)
http://www.thriftyfoods.com/EN/main/cook/recipes/recipe.php?rid=1785

Prep time: 20 minutes Cooking time: 15 minutes Makes: 4 servings

Ingredients
1 1/4 lbs halibut steaks
2 1/2 cups chicken or fish stock
2 tbsp butter
1/2 medium onion, thinly sliced
1 small carrot, halved lengthwise and sliced
1 medium celery rib, halved lengthwise and sliced
1 garlic clove, chopped
3 tbsp flour
1/2 tsp. dried tarragon
1/4 cup frozen peas
1/4 cup frozen corn kernels
salt and white pepper to taste

Method
With a thin, sharp knife, carefully cut off the fleshy portions of each halibut steak. Trim the skin of those pieces, and then cut the flesh into cubes and store in the fridge until needed. Place the halibut bones and skin in a small pot. Pour in the stock, simmer for 20 minutes, and then strain. Melt the butter in a medium-sized pot set over medium heat. Add the onion, carrot, celery and garlic and cook 4 to 5 minutes. Stir in the flour and tarragon until well-combined. While stirring, slowly mix in the stock. Bring to a simmer and cook until the vegetables are tender, about 5 minutes. Add the cubed halibut and frozen vegetables and simmer 4 to 5 minutes more, or until the halibut is just cooked through. Season with salt and pepper and serve.


**My notes and changes:
I bumped the garlic up to 3 cloves and minced it.
I added around a 1/4 cup of half and half near the end to make it a creamy stew.
I didn't do the fish bones and skin in the stock step as I used a fillet instead of steaks.
I used thyme instead of tarragon as that's what I had in the kitchen.
I diced the onion instead of slicing it.

We all liked and my not-quite 2 year old daughter enjoyed it.

**My mom's notes and changes:
Try cooking small diced potatoes in broth before adding to rest of chowder.
Add 100 gram of shrimp as a last minute addition before serving.
Adding scallops and prawns at end and more broth to add additional or larger servings. Sprinkle green onions or tiny bit of fresh tarragon as garnish