Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon white sugar
- 1 1/4 cups milk
- 1 egg
- 3 tablespoons butter, melted
- 1 ripe banana, mashed
- 1/2 cup chocolate chips
Special equipment needed:
- Non-stick griddle or frying pan
- Mixing bowl
- Whisk or fork
- Spatula
Step-by-step instructions:
1. In a mixing bowl, combine the flour, baking powder, salt, and sugar.
2. In a separate bowl, whisk together the milk, egg, and melted butter.
3. Add the mashed banana to the wet ingredients and mix well.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5. Fold in the chocolate chips.
6. Heat a non-stick griddle or frying pan over medium heat.
7. Using a 1/4 cup measuring cup, scoop the batter onto the griddle or frying pan.
8. Cook until bubbles form on the surface of the pancake and the edges start to dry, then flip and cook for an additional 1-2 minutes on the other side.
9. Repeat until all the batter is used up.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
Makes approximately 12 pancakes
Nutritional information:
Per serving (1 pancake):
Calories: 150
Fat: 6g
Saturated Fat: 3.5g
Cholesterol: 25mg
Sodium: 310mg
Carbohydrates: 21g
Fiber: 1g
Sugar: 7g
Protein: 3g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour for a healthier option.
- Semi-sweet or dark chocolate chips can be used instead of milk chocolate chips.
- Almond milk or soy milk can be used instead of regular milk for a dairy-free option.
Variations:
- Add chopped nuts, such as walnuts or pecans, for extra crunch.
- Use blueberries or strawberries instead of chocolate chips for a fruity twist.
- Top with whipped cream or maple syrup for a decadent breakfast treat.
Tips and tricks:
- Do not overmix the batter as this can result in tough pancakes.
- Use a non-stick griddle or frying pan to prevent the pancakes from sticking.
- Keep the pancakes warm in a 200°F oven while cooking the remaining batter.
Storage instructions:
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pancakes in the microwave for 30 seconds or in a toaster oven for 5-7 minutes.
Presentation ideas:
Stack the pancakes on a plate and drizzle with maple syrup. Garnish with sliced bananas and chocolate chips.
Garnishes:
Sliced bananas, chocolate chips, whipped cream, or powdered sugar.
Pairings:
Serve with a side of crispy bacon or sausage links.
Suggested side dishes:
Fresh fruit salad or a green smoothie.
Troubleshooting advice:
- If the pancakes are too thick, add a splash of milk to the batter to thin it out.
- If the pancakes are too thin, add a tablespoon of flour to the batter to thicken it up.
Food safety advice:
- Make sure to cook the pancakes thoroughly to prevent any foodborne illnesses.
- Store leftover pancakes in the refrigerator and consume within 3 days.
Food history:
Pancakes have been around for centuries and are enjoyed all over the world. The addition of bananas and chocolate chips is a modern twist on a classic breakfast dish.
Flavor profiles:
Sweet, chocolatey, and slightly banana-flavored.
Serving suggestions:
Serve for breakfast or brunch with a side of bacon or sausage links.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Sweet, Nutty, Banana, Crunchy, Banana-Flavored