Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/4 cup cocoa powder
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 ripe banana, mashed
- 1/2 cup semisweet chocolate chips
Special equipment needed:
- Non-stick griddle or frying pan
- Spatula
Step-by-step instructions:
1. In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt.
2. In a separate bowl, whisk together the milk, egg, melted butter, and mashed banana.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Fold in the chocolate chips.
5. Heat a non-stick griddle or frying pan over medium heat.
6. Using a 1/4 cup measuring cup, scoop the batter onto the griddle or frying pan.
7. Cook until bubbles form on the surface of the pancake, then flip and cook until the other side is golden brown.
8. Repeat with the remaining batter.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
Makes 8-10 pancakes
Nutritional information:
Per serving (1 pancake):
Calories: 170
Fat: 7g
Saturated Fat: 4g
Cholesterol: 30mg
Sodium: 150mg
Carbohydrates: 24g
Fiber: 2g
Sugar: 10g
Protein: 4g
Substitutions for ingredients:
- Whole wheat flour can be substituted for all-purpose flour.
- Dark chocolate chips can be substituted for semisweet chocolate chips.
- Almond milk can be substituted for milk.
Variations:
- Add chopped nuts or shredded coconut to the batter.
- Top with sliced bananas and whipped cream.
- Serve with maple syrup or chocolate sauce.
Tips and tricks:
- Use a non-stick griddle or frying pan to prevent the pancakes from sticking.
- Don't overmix the batter to prevent tough pancakes.
- Mash the banana well to ensure it incorporates evenly into the batter.
Storage instructions:
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat pancakes in the microwave for 30 seconds or in a toaster oven until heated through.
Presentation ideas:
Stack the pancakes on a plate and top with sliced bananas and whipped cream.
Garnishes:
Top with chocolate chips, chopped nuts, or shredded coconut.
Pairings:
Serve with a cup of coffee or a glass of milk.
Suggested side dishes:
Serve with a side of fresh fruit or bacon.
Troubleshooting advice:
- If the pancakes are too thick, add a splash of milk to thin out the batter.
- If the pancakes are too thin, add a tablespoon of flour at a time until the desired consistency is reached.
Food safety advice:
- Make sure the egg is fully cooked before consuming.
- Store leftover pancakes in the refrigerator and discard any that have been left out at room temperature for more than 2 hours.
Food history:
Pancakes have been a popular breakfast food for centuries, with variations found in cultures all around the world. The addition of chocolate and banana is a modern twist on this classic dish.
Flavor profiles:
The chocolate and banana add a sweet and rich flavor to the pancakes.
Serving suggestions:
Serve these pancakes for a special breakfast or brunch.
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Taste: Sweet, Chocolatey, Banana, Fluffy, Creamy, Banana-Flavored