It's waaay too hot to bake. But not too hot to make pancakes for Jenn and Natalie.
I like anything that involves bananas because I always have a lot of them lying around. I put just one banana in this recipe and it gave it just a hint of flavor. I think next time either 2 bananas or add in some sliced banana with the chocolate chips.
This recipe made enough pancakes for 4 or 5 people. You can definitely half it for 2 people unless you want leftovers. Again I used egg yolks in here because I alway have them lying around too.
This recipe comes from Leanne Bakes.
Ingredients:
1 cup all purpose flour
1 cup whole wheat flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
dash of salt
1 1/2 cup buttermilk
1/2 cup soy milk
1 mashed banana
5 egg yolks or 2 whole eggs
1/4 cup canola oil
water to thin batter
a few handfuls of semi-sweet chocolate chips- added after the pancake has been poured in the pan but before you flip it.
Method:
Combine all dry ingredients in 1st paragraph in one bowl, set aside.
Combine all wet ingredients in 2nd paragraph in another bowl.
Add dry to wet and mix.
Thin batter with a little water until it is the consistency of thick soup.
Heat your pan and melt a little butter on it.
Pour out a tester pancake and when that starts to really cook begin cooking the rest.
Add chocolate chips after you pour the batter on the pan and then flip them over. You would do the same thing for any addition like berries etc. to ensure equal distribution.
Pancakes keep really well in the fridge and are good toasted in the toaster oven the next day or just eaten cold from the fridge.
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