So I have been in Salt Lake City this week for a blogging conference called Alt Summit. It was amazing, and I will write a post about it tomorrow with all the deets. It snowed heavily yesterday and was quite beautiful. I am now bundled up and looking for something comforting before I head back to the warmth of Phoenix.
This recipe brought lots of memories of when I was a child for me. Whenever I would have a sleepover at my best friend Meghan’s house, her father would make banana pancakes for us every time. It was a treat for me since I had never tasted such a breakfast. I loved staying over because I knew in the morning that he would wake up early enough for me, Meghan and her siblings to enjoy the pancakes hot off of the griddle with some warm syrup and lots of butter. Truly a comfort breakfast. I can still taste them in my memory.
1 cup all purpose flour
1 teaspoon baking powder
2 tbsp. brown sugar
1/2 tsp. cinnamon
1/4 teaspoon freshly grated nutmeg
1/2 cup milk
1 1/2 tsp. vanilla
2 medium bananas, very very mashed.
1 tbsp. melted butter.
1/4 cup chocolate chips
2-3 Tbsp. milk
More bananas for garnishing
Shake of powdered sugar
Mix dry ingredients first then add in milk and vanilla. This will make it into kind of a mealy texture – large, dryish crumbs. That is how it should be.
Mash the bananas (preferred to use fingers) into very small pieces and try not to lose any of the banana goo. Stir this in next, and follow with the melted butter, which should bring it all together. You may need to add another tablespoon or so of milk – it will be pretty thick the whole time, but you need to get it to where it is a batter and not a dough.
Melt the chocolate chips in with the milk by microwaving about 20 seconds at a time and stirring in between. You’re looking for slightly thicker than Hershey’s syrup – you can add more chocolate chips if you need to thicken it, and more milk to thin it. Top the pancakes with banana slices, warm chocolate and a shake of powdered sugar, if you like.