Sunday morning!! Pancakes!!! Yummy.� We love to have a big breakfast-brunch on the week end. I have, throughout the years,� always been in search for the perfect, delicious, fly off the plate pancakes.� Well this morning we could not stop eating them.� Chocolate Chip Banana Pancakes.� The below recipe is an adaptation from Tyler Florence latest book: Tyler Florence Family Meal.� I love him. I love his cooking style and the easiness of each recipes he prepares.� I have been a fan of his cooking since the purchase of his first cook book in 2003.
Enjoy a wonderful lazy Sunday…
CHOCOLATE CHIP BANANA PANCAKES
2 cups all-purpose flour
¼ cup sugar white granular sugar
1 tablespoon brown sugar
3 teaspoons baking powder
2 teaspoons baking soda
3 large eggs
2 cups buttermilk
½ teaspoon vanilla
4 tablespoons unsalted butter, melted and cooled
½ cup chocolate chips, (mini chocolate chip are perfect also)
2 bananas, sliced
2 tablespoons room temperature butter
Maple syrup, warmed.
In a medium bowl whisk together flour, white sugar, brown sugar, baking powder, baking soda. In a large bowl combine the eggs with vanilla and the buttermilk. Beat to incorporate. Add the flour mixture to the bowl and stir quickly until well combined. Do not over mix. Stir in the melted butter and ¼ of a cup of the chocolate chips. Heat a griddle or large nonstick skillet over medium low heat. Coat with nonstick cooking spray. Ladle the batter on the griddle, ¼ cup for each pancake.
Cook the pancakes until they are covered with bubbles, 3 to 4 minutes. Flip and cook until golden brown on both sides, another 2 to 3 minutes. Spread with a knife a little bit of the room temperature butter. Add a few chocolate chips. Serve hot off the griddle, sprinkle with confectioner’s sugar, and top with the a few banana slices. Add warm maple syrup.