On Chocolate Chip Pancakes

I know what you've been taught.

You've been taught that you mix semi-sweet regular size chocolate chips directly into the pancake batter.

You've been taught that if you really like chocolate you can pour lots into the batter and make your pancakes almost rye brown instead of rich, golden, buttermilk brown.

You've been taught wrong. There is only one proper way to prepare chocolate chip pancakes. You can disagree if you like but you'll be wrong so feel free not to tell me your opinion on the subject if you honestly can't see the glory in my (and other pancake connoisseurs) method.

1. Proper chocolate pancakes begin with standard pancake batter. I'm not giving you the recipe because these are going to be your pancakes so use whatever recipe you like.

2. Prepare your batter and cook your pancakes without a single chocolate chip coming into contact with uncooked pancake batter.

3. While they are still very hot place three pancakes on a plate (four if you're feeling generous) but don't stack them one directly on top of the other. You need to stagger them.

4. Liberally sprinkle, and this is very important so pay attention, milk chocolate miniature chips directly onto the cakes.

5. Pour warm maple syrup (yes warm the syrup) directly on the pancakes and miniature chips and watch the chips begin to melt and blend with the syrup.

6. Consume and enjoy.