Twice during breakfast, Dave said, "Mmm, these are good." Since it was a double affirmative, I'll take that to mean I need to make these again. You know I love a fluffy pancake and I'll look for different flavors as an excuse just to make these breakfast treats. Perfect pancakes with lots of banana to speckled with chocolate chips for a delicious combination worth waking up to. Sour cream plays a big role in the fluffy texture of thee pancakes, keeping them light and airy.
Typically on a Friday or Saturday night, I'll ask Dave if he wants me to make breakfast the next morning, he'll say yes, I'll ask him what he wants and he'll say I don't know. It's an exercise in futility that we just keep going through, but I know that I can always find a pancake flavor he'll be interested in. So I found this recipe from Jessica at The Novice Chef and knew I'd have a winner, even before the praise I heard through a mouthful of these banana chocolate chip pancakes. I doubled the recipe so we'd have enough for breakfast as well as stocking the freezer for quick morning breakfasts. Not that it mattered since even those were gone quickly. Guess I'll be making more again.
Banana Chocolate Chip Pancakes
Ingredients
2 cups flour
4 teaspoons baking powder
1 teaspoon salt
1 1/2 cups mashed banana
1/4 cup sugar
2 eggs
2 teaspoon vanilla extract
1 cup sour cream
1/4 cup vegetable oil
1 cup milk
2/3 cup milk chocolate chips
In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl, beat together banana, sugar, eggs, vanilla, sour cream and vegetable oil until combined.
Alternating, add flour mixture and milk to banana mixture, stirring until just combine, taking care not to overmix. Mixture will be lumpy.
Fold in chocolate chips.
Heat a non-stick skillet over medium-high heat, or an electric skillet to 325 degrees F. In batches, pour about 1/4 cup of batter onto skillet for each pancake. Allow to cook for 2-3 minutes until edges are set and top begins to bubble.
Carefully flip and cook for another minute or so until set and gently golden.
Transfer cooked pancakes to a 200 degree F oven to keep warm until the rest of the pancakes are complete.
Serve warm with sliced bananas and syrup.
Makes 18 pancakes.
Happy Baking,
The Cookie Princess
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mmm love a good pancake, especially with bananas! My sister and I always used to make pancakes for snow days so this cold snap is making me crave them, especially these babies!
ReplyDeleteSarah, I think a snow day would be an excellent reason to make these!
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