I made banana pancakes…whilst listening to “Banana Pancakes” by Jack Johnson.
I am a dork, but please: enjoy some pancakes.
Buttermilk Banana & Chocolate Pancakes
- 1 egg
- 3/4 cup buttermilk
- 2 tablespoons vegetable oil
- 2 tablespoons granulated sugar
- 1 cup all-purpose flour, unbleached
- 1 tablespoons baking powder
- 1/4 teaspoon salt
- 1/4 cup butter, divided
- 2 bananas, peeled and cut into 1-inch thick slices
- 1 cup chocolate chips
- Cinnamon* (optional)
- Beat egg, buttermilk, oil, and sugar in a bowl until thoroughly combined. In a separate bowl mix together the flour, baking powder, and salt. Stir the flour mixture into the wet mixture just until smooth.
- Preheat oven to 200 degrees F and place a clean baking sheet on a center rack.
- Heat a skillet over medium heat. Add a teaspoon or so of butter to the hot skillet and tip the pan to swirl the butter around.
- For each pancake pour about 1/4 cupful of batter into the skillet. Drop into the batter circle a few slices of banana and a few chocolate chips. Allow the pancake to cook undisturbed until it looks dry and puffed around the edges and the center is bubbling, about 2 minutes. Use a spatula to flip the pancake and cook on the other side until it is golden brown, about 2 minutes more. Reduce the heat a bit if needed so that the pancake cooks all the way through without over-browning.
- Remove the pancakes from the pan and place them on the baking sheet in the oven to keep them warm. Repeat until all the batter is used. Serve them with butter and Vermont maple syrup!
*For Cinnamon Buttermilk Pancakes, omit the bananas and chocolate chips. Add 1 teaspoon of ground cinnamon to the dry ingredients.