In medium bowl, combine flour, sugar, baking powder, baking
soda, and salt. Stir with fork or whisk well to blend and
get out any lumps. With spoon, stir in chocolate chips. Set
In small bowl, combine egg, oil, and vanilla. With fork, beat
to mix well. Wash, dry, and peel bananas; remove any dark
spots. In food processor fitted with steel blade, puree peeled
bananas to make a smooth, thick puree. Add to egg mixture.
Add milk. Beat with fork to combine. All at once, add to dry
ingredients. Stir (do not beat) only until ingredients are
well-combined. Do not overmix; batter should be slightly lumpy.
Over medium heat, preheat griddle until drops of water thrown
onto it sizzle and "dance", or move around rapidly before
evaporating quickly. If griddle is not nonstick, grease with
small amount of butter (repeat greasing as necessary while
cooking). For each pancake, drop about 2 tablespoons of batter
onto preheated griddle, keeping pancakes as round as possible
(that's for traditional pancakes, but you can make them free-form
if you wish). Leave room between pancakes to allow them to
spread while cooking.
Cook pancakes on first side until edges appear "set" or cooked,
pancakes are puffed up, and some bubbles that break on the
top (uncooked surface) do not fill back in with batter. Flip
over; cook until second side is golden brown. Serve immediately
or keep warm in a low oven while remaining batter is cooked.
Serve with warmed preserves or syrups and sieve a bit of confectioners'
sugar on top.
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