One lazy Saturday afternoon few months ago, I was reading one of my favourite blogs, Joy the Baker. Joy is pretty much the coolest, rock star cook around. I’ve made a number of her baked delights in the past, such as these Pumpkin Spiced Pancakes and this Pumpkin Walnut Bread – what can I say, Joy and Pumpkin go together.
So there I was, cup of tea in hand, browsing her insatiable recipes. And then it happened… I cast my eager eyes upon her Milk Chocolate Chip Buttermilk Pancakes, and I fell completely and utterly in love. I will never look at pancakes the same way. I adore them even more, if that’s possible. Can you blame me?
And so for breakfast that very next day, inspired by Joy and her choc chip pancakes sent straight from the heavens, I made my own verion. They. Were. Delicious. Yet I was not 100% happy with them, texture wise. After a few Sunday morning trials I can now present you with my final, texturally improved version.
I put my own little nutritious spin on them – I cut the butter, added more fibre and less sugar… the usual. And I also added banana, because, who doesn’t love the divine, sweet duet of chocolate and banana? Actually, I know a few of you really dislike banana, so I’m sure to this rhetorical question you in fact answered, “um, ME!” If that’s the case, simply omit the banana and leave out both the extra tablespoon of flour and 1/4 teaspoon baking powder. That should do the trick. And I won’t judge you for your dislike of banana…well, maybe a little.
At least we can all agree on the beauty that is, the choc chip pancake…
Banana Choc Chip Buttermilk Pancakes
Serves 2-3, makes 6 medium-large pancakes
1 cup and 1 tablespoon Wholemeal Flour
1 ¼ teaspoon Baking Powder
½ teaspoon Baking Soda
1/3 teaspoon Salt
½ tablespoon Light Muscovado Sugar (you can use brown sugar, if you wish)
1 cup Buttermilk
1 teaspoon Vanilla Extract
1 large very ripe Banana
1 tablespoon Dark Choc Chips (feel free to use a little more or less, depending on your mood)
1 tablespoon Milk Choc Chips
Butter to grease the pan
Pure Maple Syrup and/or Lemon Wedges to serve
1. In a large bowl sift the flour (but add in the flakes leftover), baking powder, baking soda, sugar and salt. Stir with a wooden spoon.
2. In a separate smaller bowl, beat the egg and then mash the banana in with the egg. Add the buttermilk and vanilla extract and stir to combine.
3. Pour the egg mixture into the flour mixture and fold together, making sure you gently scrap the bottom of the bowl to get all the flour combined with the wet ingredients. Add the chocolate chips and fold once more until just combined.
4. Heat two large non-stick pans over low heat and grease them lightly with butter. Check the pans are hot by flicking water over the pans – if the water dances, they’re ready!
5. Ladle the mixture onto the pans to make 6 medium-large pancakes. Cook until bubbles appear in the mixture and the bottom is golden. Flip with a spatula and cook until golden on both sides. Keep any pancakes that are ready warm on a plate covered with foil.
6. Once all your pancakes are cooked, serve with maple syrup and/or lemon wedges.
Enjoy your Banana Choc Chip Buttermilk Pancakes with the weekend papers…or with Monopoly, which is exactly what we did last Sunday, when it was decidedly too wet to leave the house to get the papers.