Sunday, July 22, 2012 Chocolate Chip, Banana, and Chocolate Chip & Banana Pancakes

I'll admit I'm a Pre-Mixed Pancake kind of girl. I think they taste good. But I like trying to make things from scratch, here was my first attempt. (Thank you Smitten Kitchen & Martha.)

2 Cups Flour
2 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp kosher salt
3 Tbsp Sugar
2 Eggs, Lightly Beaten
3 Cups Buttermilk
4 Tbsp Butter, Melted
1 Banana, Sliced
1/2 Cup Chocolate Chips

Place a pan over medium heat. Whisk together the Flour, Baking Powder, Baking Soda, Salt, and Sugar in a medium bowl. Add the Eggs, Buttermilk, and 4 Tbsp melted butter, and whisk to combine. The batter should have small to medium lumps.

Test the griddle by sprinkling a few drops of water on it. If the water bounces and spatters, the griddle is hot enough. Brush Butter onto the griddle. Wipe off the excess with a folded paper towel.

Using a 4-oz. ladle, about 1/2 cup (for a 6-inch pancake), pour the Batter in pools 2 inches apart. Arrange a few slices of Banana and some Chocolate Chips or Banana's AND Chocolate Chips, pressing them in slightly. When the pancakes have bubbles on top and are slightly dry around the edges, about 2 1/2 minutes, flip over. If any batter oozes or toppings roll out, push them back under with your spatula. Cook until golden on bottom, about 1 minute.

Repeat with the remaining batter. You can keep the finished pancakes on a heat-proof plate in the oven at 175°F. Serve warm.

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