Mango Cucumber Salsa

Hi! Trying to compensate my absence with back to back posts. I need to blog all the summer recipes I’ve made before the rainy season officially starts and I am really lagging behind. I thought at least I’ll give you this mango salsa recipe before mango season is ends. This salsa is a perfect accompaniment to your chips and a great side to grilled chicken or lamb chops.

I don’t remember how many bowls of this sunshine I have devoured this summer. It is my absolute favorite. I eat chips just so that I can have salsa (or any other dips/condiment for that matter!!) and end up having it by spoonfuls in lieu of chips! I have a couple of peaches sitting in my fridge, waiting to be used up & I most certainly plan of turning them in to this salsa sans cucumber this evening (with mint of course!).

Enjoy& be patient.
Weekend is almost here! 😉

Mango Cucumber Salsa:

Serves: 2 | Prep time: 5 minutes | Cook time: 0 minute | Total time: 5 minutes

Ingredients:

• 1 small red onion, finely chopped
• 1 jalapeño pepper, seeded & finely chopped
• 1 cucumber, finely chopped (about 1 cup)
• 1 ripe mango, sliced, pitted & finely chopped (about 1 1/4 cup)
• Salt & freshly cracked pepper, to taste
• 1/4 cup fresh basil, chiffonade (can be subbed with coriander leaves)
• Juice from 1 lemon

Don’t know what is basil chiffonade? – Pioneer woman tells you here!

Directions:

Toss all of the ingredients in a bowl. Refrigerate until ready to serve (about 3-4 hours max otherwise it turns mushy). Serve with your favorite chips or a meat of choice.

5-minute Tomato Pasta Sauce ~ Meal for Two & Some Chit Chat

 

Let’s chat, shall we!? Time to end the lazy slump I’ve been rolling in lately. A lot’s been going on around here and I’m up for a full disclosure now. I did slip the news on Instagram couple of weeks ago but didn’t announce officially on the blog. So here it goes!! Drum-rolls please!!! I am going to LONDON this FALL for a one year postgraduate programme!!!!! WOHOOOO!!!!!!! HOW AWESOME IS THAT?!! Sorry for all the yelling but I’m SOOOOO excited for this new chapter of my life to begin. This year has been truly magical so far!

I got the confirmed offer on my admission about a couple months ago but was skeptical on sharing the news as there were so many things to consider and plan for before I decide to accept the offer. Let’s just say I didn’t want to jinx it! I was ecstatic (to say the least) to get into this prestigious college. I was (still am!) over the MOON would be an understatement. I leave in September and there is so much to do. I need to visit my parents, apply for Visa, do the shopping, pack my bags and off I go. Fingers crossed for a smooth sailing!

Now here is a bit of not-so-good-news. Umm… I’m not sure if I’ll be able to continue blogging along with my studies but I’m not going to incessantly worry over something I can’t control. As of now, the only thing I’m sure of is that the programme is going to be very intense and I am going to have to give my 101% attention to it, even if blogging takes a backseat. I AM absolutely ready to prioritize. I love blogging so much therefore I’ll be blogging here as much as I can until September and after that we’ll see how things go. I would love to pop over in between during my stay in London to share my experiences in new country, food related or not. I will definitely try to stay as active as possible on Instagram nonetheless so do follow me there to stay in touch and be my companion on #LondonDiaries! 🙂

*Recipe*

This recipe I am sharing today is bonkers awesome! It is the quickest meal I have ever made (apart from toss-in-all-you-have salads or couscous!). If you can boil the pasta then you can make this recipe. This one here is basically foolproof! The tomato paste (Brand name – Splitz) I used for this quick pasta sauce is made locally in Bangalore and the ingredients list reads – Tomatoes. That’s it! It does not have any funky ingredients I can’t understand or pronounce, just pure tomato goodness without any color or preservative or salt! Too good to be true and but sadly, it is mostly available only in Bangalore. But fret not. You can go ahead and try any other good, organic tomato paste you can find in the store near you.

This packet is definitely going with me everywhere I travel. I guess it’d be a blessing during my soon-to-start student life! What a cheap, no-fuss and delicious meal option with so many possibilities. Add any number of vegetables to this dish to make it more hearty and fulfilling. Just a heaping Tablespoon of this potent tomato paste is enough for one portion. You can tell I’m quite impressed! What can I say, sometimes simple is truly THE BEST! xx

 

 

Quickest Tomato Pasta Sauce ~ Dinner for Two

Yields: 2 generous servings | Prep time: 2 minutes |Cook time: 15 minutes | Total time: 15 minutes

Ingredients:

• 2 cups macaroni pasta
• 1 cup pasta water, reserved after boiling
• 2 Tbsp olive oil
• 4-5 cloves garlic, finely chopped
• 1 small red onion, finely chopped
• Scant 1/4 cup tomato paste
• 1 tsp salt or more to taste
• 1/2 tsp dry basil herb
• 1/4 tsp freshly cracked pepper
• Shavings of Parmesan cheese

Directions:

1. Cook pasta as per the package instructions. Reserve 1 cup of pasta water and drain the pasta.
2. In the meantime, heat the pan on a medium-high heat. Add olive oil, garlic and onion and sauté for a minute. Add tomato paste and salt and sauté for about 2-3 minutes, scraping and stirring occasionally. The tomato paste will turn brown and this will enhance the flavors. Mix in basil and pepper and cook for another minute.
3. Stir in 3/4 cup of reserved pasta water to the tomato paste and magically you’ll get your pasta sauce ready! If you want thinner consistency sauce, add remaining 1/4 cup pasta water too. Stir in the drained pasta. Divide between 2 serving dishes. Top with some shavings of Parmesan cheese and fresh basil leaves. Serve immediately.

Notes:
*You can add vegetables of your choice to make the meal more hearty. Just sauté the vegetables along with garlic and onion before adding tomato paste to the mix. Zucchini, broccoli, eggplant, bell peppers…. sky is the limit!
*You may also top the pasta with capers or olives.
*Use whole wheat or quinoa pasta to make this meal healthier. 
*Use penne or spaghetti pasta instead of macaroni.

Vegetable Whole-Wheat Noodle Bowl ~ For Two

 

This peanut butter-flavored dish is a cinch to throw together. So convenient on a weeknight or when you’re just lazy. Just boil a pot of water, saute some vegetables and whisk together some sauces from your pantry. Dinner is served!

Vegetable Whole-wheat Noodle Bowl

Serves:2 | Prep time: 10 minutes | Cook time: 15 minutes | Total: 25 minutes

Ingredients:

For noodle bowl:

• 2 nests of whole wheat noodles
• 1 Tbsp vegetable oil
• 2 cloves of garlic, finely chopped
• 1 small red bell pepper, cut into 2 inch thin strips
• 1 small head of broccoli, cut into florets
• Pinch of salt
• Freshly cracked pepper, to taste
• 1 small bunch of scallions (spring onions), finely chopped
• 1 Tbsp lightly toasted white sesame seeds*, for topping

*You may use toasted peanuts too instead.

For sauce:

• 3 Tbsp peanut butter
• 1 Tbsp white wine vinegar
• big pinch of red pepper flakes
• 2 Tbsp of hot water (or a little more to achieve a thin yogurt-like consistency of sauce)

Directions:

1. Boil a medium sized pot of water. Add the whole wheat noodles and cook according to the package instructions. Drain and set aside.
2. Heat a pan over medium high heat. Add oil and sauté  garlic for about 30 seconds. Add red pepper and broccoli to the pan and sauté for another 5 minutes over medium high heat. Season with salt and pepper.
3. Whisk together all the ingredients for sauce, adding the hot water in increments at the end. You are going for a thin yogurt-like consistency.
4. Once the noodles are cooked and drained, toss together the noodles, sautéd vegetables and scallions.
5. Portion into small bowls and top with a generous sprinkling of sesame seeds. Serve immediately.

Skinny Zesty Salad

 

After hogging lots and lots of sweets and fried stuff during 5 days of festivities in the past week, believe it or not, but my digestive system needed a break. So I am doing a cleanse/detox for few days.

I made this skinny salad for lunch one day and have fallen in love with it since then. It is so versatile, protein-packed and healthy even for people with diet restrictions. Yes! It is suitable for all the vegetarians and vegans out there! A complete meal in itself.

Add any or all of the ingredients mentioned below or whatever you have in your refrigerator. Don’t like uncooked Paneer/tofu? Don’t worry! You can grill it with a bit of olive oil and some seasoning before adding it to your salad or skip it. I once made this with just apple, pear, pomegranate and it was still lip-smacking!

So do your body a favor, give yourself a break from cooking and make this hearty salad! 🙂

Skinny Zesty Salad

Serves: 2 as a side and 1 as a main-course

Ingredients:

• 1/2 Tbsp extra-virgin olive oil
• 3-4 cloves of garlic, finely chopped
• 1 cup broccoli florets
• 200 gm Paneer/extra-firm tofu, cut into 2 inch-long thin strips
• 1 small red bell pepper, chopped into thin strips
• 1 small yellow zucchini, cut into semicircles
• 1 small apple, thin slices
• 4 Tbsp black olives
• Bunch of lettuce
• few sprigs of parsley, finely chopped

For dressing:

• 2 Tbsp extra-virgin olive oil
• 3 Tbsp white wine vinegar
• Juice from 1 lemon, or more to taste
• Zest of 1 lemon
• Salt and pepper, to taste

Directions:

1. Heat a small pan on stove and add 1/2 Tbsp oil to it. Add garlic and broccoli florets. Stir fry till cooked, approximately for 4-5 minutes. Be careful not to burn garlic. Set aside.
2. In a small bowl, mix all the ingredients for dressing.
3. In a medium bowl, add stir-fried garlic and broccoli florets. To this, add prepared paneer/tofu, bell pepper, zucchini, apple and black olives. Pour dressing over it and toss nicely.
4. In a salad serving bowl, arrange lettuce at the bottom. Add salad on top. Sprinkle with chopped parsley and serve immediately*.

*If serving later, refrigerate the salad and add apple just before serving.

Oven Roasted Asparagus & Potatoes with PeanutButter & Buttermilk Dressing

Past 10 days were a blur at our house.. Between Karva Chauth party and my girl gang gathered at the house for the wedding, I hardly had time to squeeze in a blog-post. Those were such good days and in all honesty, I didn’t want them to end! Exciting times filled with fun, laughter and so much joy!! I’m going to cherish the precious memories of this time spent with friends and family forever. Moments like these is what makes our life worthwhile.

Between all the festivities of the past weekend and coming weekend, I am doing a detox of my own with fruits, soups, stir-fries and salads. Gearing up for the next big weekend, you see! You won’t believe how many great recipes I have lined up for you all! But before that enjoy this humble dish which truly deserves a place in your repertoire! 🙂

Today’s recipe is simple but totally lip-smacking.

I mean it has potatoes & peanut butter in it so of course! 😉

Just some roasted veggies with healthy yet delicious dressing. Perfect for the ‘touch of cold’ weather we are experiencing here.. It is great as a side dish or as a whole meal in itself.. I had it for dinner and could not finish it entirely. The recipe can easily be doubled, tripled or quadrupled as per your needs. I used regular potatoes but baby potatoes would be amazing too!

Roasted Asparagus & Potatoes with Peanut Butter & Buttermilk Dressing

Serves: 2 as a side-dish or 1 as a lunch/dinner

Ingredients:

Roasted vegetables:

• 4 small potatoes, cut into 1-inch cubes or 12 baby potatoes, halved
• 20 spears of asparagus cut into 5-inch pieces, hard woody ends discarded
• 1 tsp olive oil
• Salt & pepper, to taste

Dressing:

• 4 Tbsp buttermilk
• 1 Tbsp + 1/2 tsp crunchy peanut butter
• 1/4 tsp honey
• 1/4 tsp red chilli flakes
• 1/2 tsp lemon juice
• salt & pepper, to taste

Directions:

1. Preheat the oven to 200ºC/400ºF. Arrange prepared potatoes and asparagus on the baking tray. Sprinkle with oil, salt and pepper and toss together. Let it bake in the oven for 10-12 minutes. Remove the asparagus from baking tray and return the tray to oven. Let the potatoes bake for another 15 to 20 minutes till fork-tender.
2. In a small bowl, mix together all the ingredients for the dressing.
3. Serve the roasted vegetables smothered with the dressing.

Enjoy!!

Apple Cinnamon Stovetop Oatmeal For One

You don’t need me tell you how to make an oatmeal. I’m sure, you can handle that on your own.

Maybe I need to remind myself how to make oatmeal. Maybe I need to remind myself to make oatmeal at all… and eat it.. for breakfast. Staring at my laptop first thing in the morning, burning my mouth sipping hot coffee does not make breakfast.

I thought if I needed a reminder, you might need it too. So let’s make this healthy stovetop oatmeal with apple and cinnamon. A treat for that special person, YOU!

This oatmeal is perfect for the weather… so comforting and so healthy! Have an exciting weekend!

Apple Cinnamon Stovetop Oatmeal

Serves: 1 | Ready under 10 minutes

Ingredients:

• 1 tsp unsalted butter
• 1 medium apple, cored and diced
• 1 + 1/2 Tbsp brown sugar (more or less as per your liking)
• pinch of salt
• 1/2 tsp ground cinnamon
• 1/2 cup quick cooking oats
• 3/4 cup water
• 1/2 cup milk
• 3 Tbsp chopped walnuts
• 3 Tbsp dried cranberries

Directions:

1. In a medium saucepan, melt the butter over medium-high heat. I let the butter get browned a bit and add diced apple. Sprinkle salt, brown sugar, cinnamon and cook for 1-2 minutes till apples soften.
2. Pour in water, turn the heat up to high and bring to a boil. Add the oats and reduce the heat a little. Cook stirring occasionally for a minute or till most of the liquid is absorbed.
3. Turn the heat off. Top with milk, walnuts and cranberries. Stir to combine. Serve immediately, sprinkled with cinnamon/brown sugar.

Baked Orzo with Spinach, Corn & Asparagus

Okay, I have a pattern. On this blog. I write either about desserts or pasta here. I have a proof. But what can I say?! They are two of my favorite things. The weather here is not helping the matters either. This rainy, gloomy weather forces me to switch on the oven almost everyday! It makes me add cinnamon to every sweet stuff I bake so that the house smells like Fall. I am craving soups and wearing cardigan while going out. Gosh, how I am in love with the weather right now!!

You guys know I am all for skinny dishes. But that does not mean I do not like eating overloaded cheesy goodness. In fact, I LOVE it so much but just NEVER make it. I can’t bring myself to add a pound of cheese to any dish knowingly. Period.

This dish here is in no way skinny. But not unusually loaded either. Something in between. A dish I would dive in. It is everything I had hoped and dreamed for in baked pasta. There’re pillows of corn and asparagus throughout. There are decadent, gooey cheese pulls stretching from every forkful. And it is easy. Yes, as easy as this simple mac-n-cheese I know how to make. So make it NOW as there is no reason to keep yourself away from such a bliss.

Baked Orzo with Spinach, Corn & Asparagus

Serves: 2

Ingredients:

• 1/2 cup Orzo, a rice shaped pasta
• 1/2 cup corn kernels
• 8-10 spears of asparagus cut into 1-inch pieces, hard/woody ends discarded
• 1 Tbsp olive oil
• 5-6 shallots, finely chopped
• 2 garlic cloves, minced
• 1 stalk of celery, finely chopped
• 2 Tbsp tomato pest
• 1/2 cup spinach leaves, packed, roughly chopped
• 3 Tbsp Parmesan cheese, shredded
• 1/3 cup Mozzarella cheese, small cubes of 1/2 cm
• salt, to taste
• freshly ground pepper
• 1/4 tsp oregano flakes
• 1/4 tsp red chili flakes
• 1/2 tsp lemon zest
• 1/2 cup reserved pasta water

Directions:

1. Preheat the oven to 180ºC / 350ºF. Boil a pot of water with generous sprinkle of salt. Add Orzo, corn kernels and asparagus to the boiling water. Let it boil for 2 minutes and after that save 1/2 cup of water. Drain Orzo, corn kernels, asparagus and set aside.
2. Simultaneously heat a large frying pan over medium-high heat. Add oil to the hot pan and once oil is shimmering, add the shallots, garlic and celery. Cook for 3 minutes or so till shallots turn translucent. Add tomato paste, Orzo, corn kernels, asparagus and cook for 3 more minutes. Off the heat. Immediately mix-in spinach leaves.
3. Add Parmesan, Mozzarella, salt, pepper, oregano, red chilli flakes, lemon zest and pasta water and mix well.
4. Transfer mixture to a small oval or 6×6-inch square ovenproof baking dish. Cover with foil and bake for 15 minutes, then bake for 15 minutes without the foil. (You can change ratio of foil-on to foil-off time as per your preference for crunchy pasta lid.) Let rest for 5 minutes before serving.

Notes:

*You can use whole-wheat Orzo or replace Orzo with any other small-sized pasta.
*I used pasta water and did not feel that the dish was lacking in flavor at all. But if you do not like using water then use vegetable stock.

Skinny Banana Chocolate-chip Dutch Baby

I know I went MIA AGAIN and you must think that I do not take the blog seriously but in my defense, life happened. It so happens that life loves to throw unlikely surprises my way! So what happened you ask… Well, my in-laws arrived in town 3 weeks back and due to the super-dramatic climate-change here, both caught Mono. Next in queue was my hubby dearest!

So in the midst of house-work and multiple visits to the clinic on daily-basis, I could squeeze in time to blog only 2 previous recipes. I was definitely active on social media. I did check-out what my other blogger friends were writing about but I did not have patience to write down a recipe or to edit pictures for the post. It’s not like I did not have recipes to post or I was not cooking. In fact, I was cooking more regularly than ever! At least 3 different meals were being prepared on a daily basis. And now that everyone is fit and fine, I’m going to take a little breather from home-cooking and going to eat-out little bit more and of course, start posting here regularly!

I bring you today another easy skinny pancake recipe. It is perfect for breakfast or Brinner, serves a small family perfectly that too without the hassle of flipping individual pancakes! You know I’m lazy and love quick-fixes more than anything right?! 😉

The Dutch Baby is another name for German pancake which is baked in a cast-iron skillet or a metal pan and its puff falls soon after being removed from the oven. This pancake is ready in a record time of 20-25 minutes from start-to-finish! Made with minimum ingredients, this is a perfect recipe for days when your refrigerator has scarce ingredients. You just need 2 eggs, little flour, some milk and 1 banana to be in business! Rest of the ingredients are your usual suspects.

I do not own a cast-iron skillet so I baked this in a 10-inch metal pan I have. Brown sugar, banana and cinnamon is a match made in heaven. The result is perfectly caramelized banana topped pancake topped with chocolate-chips. Your house is going to smell delicious for next few hours! Whattay way to start mornings or end work-laden days! Enjoy! 🙂

 

Skinny Banana Chocolate-chip Dutch Baby

Makes: 1 big Dutch Baby | Prep time: 5 minutes | Cook time: 15 to 20 minutes

Ingredients:

• 1 banana thinly sliced
• 1 Tbsp unsalted butter
• 2 large eggs
• 1/2 cup milk (skim milk, soy milk or almond milk)
• 2 or 3 Tbsp brown sugar
• 2 tsp vanilla extract
• 1/2 cup whole wheat flour
• 3/4 tsp ground cinnamon
• Pinch of salt
• 2-3 Tbsp dark chocolate chips (Use more as per your liking)

Directions:

1. Preheat the oven to 425 F.
2. Prepare a 9-inch oven-safe skillet by spraying with cooking spray or greasing it. Place butter in the skillet. Put skillet in the oven to melt the butter. You can do this while oven is still in preheating mode. Once butter has melted, in about 2-3 minutes, remove the skillet from the oven and set aside.
3. In a large bowl, add eggs, milk, sugar, vanilla and whisk to combine.
4. Add the flour, cinnamon, salt and whisk until smooth and free from lumps.
5. Pour the batter on to the skillet and evenly top with banana slices. Sprinkle the chocolate chips evenly and bake for 15-20 minutes until golden and puffy. Mine was ready in 15 minutes.
6. Slice and serve optionally with a dusting of powdered sugar or a pour from maple syrup.

Caprese Pasta Salad

 

It’s my Mother’s Birthday today! She is the most special woman in my life. She is my first best friend and I have had heaps of special moments with her. She handed down so many traits of hers to me… We both love bags, shoes, clothes and FOOD! She is such an awesome cook!

As already confessed in my intro page, I never learnt to cook before I got married and being such a great cook that she is, my mom was quite concerned about that part. She sincerely wrote down all her recipes in a diary for my convenience and gifted it to me on my D-day. That is my most prized possession and a lovely gesture on my mom’s part! I should soon get down to posting few of her special recipes!

Among many things my mother and I share, we both LOVE pasta! So aptly, I am posting a very simple pasta salad which is very refreshing and flavorful. I’m sure my mom would have enjoyed this thoroughly if I could make this for her at home for tonight’s celebration. But we are distanced by miles hence a virtual birthday dish will have to suffice! 😦

 

 

I love Caprese in any and every form!

You must remember I once created this unusual ice-cream with it and these skewers served with pesto!

This time I brought together 2 of my favorites and created this dee-lish caprese pasta salad. Of course with a twist… I added capers for a little tang! And it really did wonders. This salad is so beautiful, adorned with pear tomatoes and bursting with basil! Hope you enjoy this as much as we did!

Happiest of Birthday Mother! Cheers!!!

Caprese Pasta Salad

Servings: 4-5 as a side and 2-3 as a light lunch/dinner

Ingredients:

For salad:

• 2 heaping cups bow-tie pasta
• Around 20-25 pear tomatoes, sliced
• 25-30 small cubes of Mozzarella
• 2 Tbsp capers, drained & washed
• 1/4 cup thinly sliced basil leaves

For dressing:

• 2 cloves garlic, minced
• 1 Tbsp balsamic vinegar
• 1 Tbsp extra-virgin olive oil
• A pinch of red chili flakes
• Salt and pepper, to taste

Directions:

1. Cook pasta in generously salted boiling water according to package directions till al-dante. Drain and rinse with cold water.
2. In a large bowl, add pasta, sliced tomatoes, Mozzarella cheese cubes, capers and toss.
3. In a small bowl, take all the ingredients mentioned under dressing and whisk.
4. Add the dressing to the large bowl of salad ingredients and toss well. Taste and adjust the seasoning. Let it chill in refrigerator for half an hour. Top with sliced basil leaves just before serving.

Skinny Banana Zucchini Chocolate-Chip Buttermilk Pancakes

Such a long title… huh?!

Don’t get scared!

Today’s recipe is just filled with way too many nice things! 🙂

I love my breakfast so much! That is the best meal of the day for me.. I love it so much that we usually end up having breakfast-for-dinner more often than I would like to admit… not that I’m complaining! I had made these pancakes on one of such nights. They were so so so good!

These healthy yet delectable pancakes are laden with chocolate-chips. Mashed banana and shredded zucchini are folded into the batter for a nutritious breakfast treat. These taste best served the traditional way with butter and maple syrup. If you’re even more calorie-conscious then use the light butter or skip it completely but maple syrup is a must. Because there is hardly any sugar added in the batter itself.

These pancakes have no eggs or butter in them.

Yup… Zero. Zip. Zilch. 😉

They are still quite fluffy, soft and aerated because of these ingredients ~ banana and buttermilk-baking soda. They create magic and make these pancakes possible without addition of butter or eggs.

Not a zucchini fan? Worry not… Banana successfully masks the tasteless zucchini for you! Trust me… these pancakes will rock your world!

They are so easy to whip up and hardly requires any prep time. The recipe makes enough for a small family and if you’ve any spares than freeze them for quick grab-n-go breakfast! I’m a zucchini fanatic so I love to have them about any time of the day! 😉

So go grab some zucchinis before they disappear!

Banana Zucchini Chocolate-Chip Buttermilk Pancakes

Yields: around 15 pancakes (4-inch size) | Prep time: 10 minutes

Ingredients:

• 1 + 1/2 cup shredded zucchini
• 1 + 1/4 cup whole wheat flour
• 1 tsp baking powder
• Pinch of baking soda
• Pinch of salt
• 1 tsp ground cinnamon
• 2 very ripe bananas, mashed with fork
• 3 Tbsp brown sugar (dark/light)
• 1 + 1/2 cup buttermilk
• 1 tsp vanilla extract
• 3/4 cup dark chocolate chips
• butter, for greasing the skillet

Directions:

1. Put shredded zucchini in a cheese cloth or muslin cloth and give it a good squeeze to remove extra liquid.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt and cinnamon.
3. In a separate bowl, whisk the mashed bananas, sugar, buttermilk and vanilla together.
4. Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir to combine and then fold in zucchini.
5. Heat a large non-stick or cast iron skillet over medium-low heat and grease with butter. Work in batches. pour scant 1/3 cup batter for each pancake into the skillet and sprinkle the uncooked top all over with chocolate-chips. When the edges begin to look dry and cooked and bubbles dot the top, flip and cook until golden on the other side.
6. Serve hot with butter and maple syrup.