Pretend like it's the weekend now...
Ok, it is the weekend. I don't normally anything special for breakfast, but once in a while I feel the urge to whip something up.
I don't have a go-to pancake recipe, but have recently been finding a lot of good things from my new favorite website, Smitten Kitchen (C introduced me to this site). Today's recipe was based off of this one. One thing I will mention was that these were very sweet, so I would definitely omit the sugar, which I didn't. But it was a big hit with the kids and the husband :)
Banana Pancakes
1 cup all-purpose flour
1 cup whole wheat flour
2 tsp baking powder
1/4 tsp salt
2 eggs
1-1/2 to 2 cups milk
2 T melted and cooled butter, plus unmelted butter for cooking
2-3 bananas, thinly sliced
1/2 cup chocolate chips (give or take)
1. Heat a griddle or large skillet over medium-low heat. In a bowl, mix together dry ingredients. Beat eggs into 1-1/2 cups milk, then stir in 2 T of melted cooled butter. Gently stir this mixture into dry ingredients, mixing only enough to moisten flour; don't worry about a few lumps. If batter seems thick, add up to 1/2 cup more milk. Stir in chocolate chips.
2. Place a teaspoon or two of butter on griddle or skillet. When butter foam subsides, ladle batter onto griddle, making pancakes of any size you like. Adjust heat as necessary (I cooked these on fairly low heat). Add sliced bananas and press into cooking pancake. You can add more chocolate chips, if you find it necessary. Flip pancakes after bubbles rise to the surface and bottoms brown, after 2-4 minutes.
3. Cook until second side is lightly browned. Serve, or hold on in an ovenproof dish in a 200-degree oven for up to 15 minutes.
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