After chocolate chip cookies, pancakes were the second thing that I learned how to make. I always put chocolate chips in them (see the pattern here?), but it was only a few years ago that I started adding bananas as well.
This recipe obviously works for just regular pancakes, or any kind of pancake you can dream up, but I highly suggest trying chocolate chip banana pancakes at least once. It’s a really good time. I find that they are sweet enough on their own and so I don’t add maple syrup, but if you’re a syrup fiend then please, go right ahead.
This recipe is from the trusty Joy of Cooking – and what a joy it is. This cookbook is great to have around if you want a handy source for how to cook all the basics. It’s not really a great book to peruse if you’re just looking for a meal idea, but it’s good if you have a plan in mind.
Ingredients (makes 3 large pancakes):
- 3/4 cup all-purpose flour
- 1/2 tsp salt
- 1 1/2 Tbsp sugar
- 1 tsp baking powder (NOT baking soda, there’s a big difference, I promise)
- 1 egg, slightly beaten (i.e. stir it around a little so the yolk and whites mix together)
- 1 1/2 Tbsp butter, melted (30 seconds in the microwave)
- 1/2 cups milk
- Optional (but recommended): 1/2 tsp or less of vanilla extract
- For the pan: 1 Tbsp vegetable oil
Mix all the dry ingredients together (flour, salt, sugar, baking powder), and in a separate bowl mix all of the wet ingredients together (egg, butter, milk, vanilla extract).
Add the wet mix to the dry and stir right away (so that it won’t get clumpy – I like to stir as I pour). At this point you can add in whatever you want to the pancake mix, but I usually wait and add the bananas and chocolate chips directly to the pancake while it cooks.
Then put a dab of vegetable oil in the pan, and turn on the heat to low-medium. Give the pan a few minutes to warm up, and move the oil around so it covers the whole pan.
Pour some of the pancake mix into the pan, and tilt the pan around to spread out the mix a bit. Then throw in the chocolate chips and banana slices in on top. You want to push down the pieces as much as you can into the pancake with a spatula, because otherwise when you flip the pancake over, the banana and chocolate chips might burn or make a mess in the pan.
Then let the pancake cook, checking it fairly often until the underside is the color you would like – it should be at least slightly yellow (it will only take about a minute from pouring it in if the pan is hot enough, so you have to work quickly!).
Once you’re ready, flip the pancake and let it cook on the other side – this side will cook faster than the other one. If you find your pancake is cooking a lot faster on one side, then turn the pan around so the other side of the pancake can cook more.
Make as many pancakes as the mix allows, and then feast!