Combine 1 1/2 cups blueberries, sugar and water in a small saucepan. Simmer over medium heat until berries burst , stirring often, about 10 minutes. Add remaining 1 cup berries. Cook until compote thickens (you know when it coats the back of a spoon) Stir often for about 8 minutes and serve warm.
In a bowl, beat the eggs and then whisk in the milk and vanilla extract. Melt the butter in a pan and whisk the butter into the milk mixture.
In a separate large bowl, whisk together the flour, sugar, salt, baking powder and nutmeg(optional).
Add the wet ingredients to the flour mixture, and whisk until a thick batter is just formed. Try to make it as smooth as possible, but dont sweat it, a little lump never really hurt anybody.
Use a non-stick skillet and keep in on medium heat. Spray liberally with cooking spray and ladle in about 1/2 cup of the batter. (Use 1/3 cup or 1/4 cup of batter per pancake if you want smaller ones). Cook, until bubbles break the surface of the pancakes, and the underside is golden brown, about 2 minutes. Flip it over and cook about 1 minute more on the other side. Make more, stack em up and serve warm with maple syrup and the blueberry compote.
Use the same pancake batter recipe and ingredients as above.
Pour 1/2 cup of batter on a greased non-stick pan over medium heat. Sprinkle semi-sweet chocolate chips on the top of the pancake. Do not use a spatula to press the chips into the pancakes, it will sink in the wet batter on top automatically.
Same as before, cook for 2 minutes until the underside is lightly browned and bubbles break out on the surface then flip it over the chocolate chip side down. Cook for just 30 – 45 seconds more. Be careful not to overcook, the chocolate can burn easily. Remove, stack on a plate and slather with maple syrup!
You could also serve this with whipped cream and top it with pecans, walnuts or almonds. I personally prefer maple syrup.