Banana Split Pancakes
A few weeks ago I made a banana split pancake recipe I found in George Duran's Take this Dish and Twist It
So I took his idea and put my own twist on it - using far less chocolate, adding strawberries and mashing the bananas instead of slicing them.
These little beauties were delicious and my family can't wait to have them again!
* 1-1/2 cups all-purpose flour
* 3 tablespoons granulated sugar
* 4 teaspoons baking powder
* 1/8 teaspoon salt
* 3 tablespoons granulated sugar
* 4 teaspoons baking powder
* 1/8 teaspoon salt
* 1 medium size ripe banana, mashed
* 2 eggs
* 1 cup milk
* 1/4 cup vegetable oil
* 2 eggs
* 1 cup milk
* 1/4 cup vegetable oil
* 1/3 c chocolate chips
* 1 lb. strawberries, fresh or frozen & thawed
* Whipped topping (if desired)
1. Heat a griddle or large pan to medium heat. Heat oven to warm (180°F) and place a foil-lined baking sheet inside. Only do this if you plan for everyone to eat together. In my house I serve the pancakes straight from the griddle.
1b. If using fresh strawberries: Remove hulls from the strawberries and slice thin. Combine the strawberries with 2T sugar in large bowl. Set aside at room temperature to macerate (the strawberries will release their juices). After about 20 minutes mash half the berries with a potato masher to release more juice. Do not mash all of them. Set aside.
1b. If using fresh strawberries: Remove hulls from the strawberries and slice thin. Combine the strawberries with 2T sugar in large bowl. Set aside at room temperature to macerate (the strawberries will release their juices). After about 20 minutes mash half the berries with a potato masher to release more juice. Do not mash all of them. Set aside.
2. In a large bowl, whisk together flour, granulated sugar, baking powder & salt. Separate eggs and whisk egg yolks in small bowl with milk and oil.
3. With an electric mixer, beat egg whites to stiff peaks, about 1 minute. Stir milk mixture into flour mixture just until combined. Add mashed banana; stir until mixed. Fold in egg whites in two additions, until no white streaks remain. Very gently fold in chocolate chips.
4. Using a ladle, drop 1/4 cup batter onto heated griddle. Repeat, spacing at least 1 inch apart. Cook 1 minute, or until bubbles in batter pop and remain open. Carefully flip pancakes and cook an additional 30 seconds to 1 minute.
3. With an electric mixer, beat egg whites to stiff peaks, about 1 minute. Stir milk mixture into flour mixture just until combined. Add mashed banana; stir until mixed. Fold in egg whites in two additions, until no white streaks remain. Very gently fold in chocolate chips.
4. Using a ladle, drop 1/4 cup batter onto heated griddle. Repeat, spacing at least 1 inch apart. Cook 1 minute, or until bubbles in batter pop and remain open. Carefully flip pancakes and cook an additional 30 seconds to 1 minute.
Stack pancakes 3 or 4 high, top with strawberries and juice and a bit of whipped topping, if desired. Serve and enjoy the rounds of applause.
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