1 1/2 c all-purpose flour
3 T sugar
2 t baking powder
1 t kosher salt
1/2 c sour cream (or plain yogurt for a lighter option)
3/4 c plus 1 T milk
2 large eggs
1 t vanilla extract
1 t grated lemon zest (leave out if adding chocolate chips)
2 ripe bananas, mashed
2 cups mini chocolate chips (optional)
In a medium bowl, sift together the flour, sugar, baking powder and salt. Whisk together the sour cream (or yogurt), milk, eggs, vanilla, mashed banana, chocolate chips (if using) and lemon zest (if using). Add the wet ingredients to the dry ones, mixing only until combined (too much mixing makes a tough, rubbery pancake).
Using a 1/4 cup measuring cup, ladle the pancake batter onto a skillet and cook for 2 to 3 minutes, until bubbles appear on top and the underside is nicely browned. Flip the pancakes and cook for another minute, until browned.
Yield: 12 pancakes. I always double the recipe and freeze any leftovers (after completely cooled) for quick breakfasts later.
Yum! This is Heidi's favorite pancake recipe, but I've never made them before. I'm going to try these this weekend! Do you add the bananas & chips as they are cooking?
ReplyDeleteHey Emily,
ReplyDeleteSorry, I just saw your comment. Ina slices her bananas and plops the slices on the top before she flips them, if I remember correctly. My family found the bananas to be a little slimy using that method, so I elected to mash them and add them to the batter after that. I forgot to add that step in the recipe, though. It's there now. I mix in the chips are well.