Tips: Another recipe from an old column,
but this is included for those times when you might have company
for breakfast, or just feel like making something special
for your crew. The bananas for this recipe must be ripe, which
means a golden yellow color with lots of brown "sugar
spots", and no traces of green. You'll need 3 medium-large
bananas for these pancakes; to puree them, peel, cut up coarsely,
and place in a food processor fitted with a steel blade. You
want a smooth (not chunky) puree; this can also be done with
a fork or potato masher. Once made up, the batter will keep
overnight (covered) in the refrigerator, though it will darken
slightly. These go very nicely with slightly warmed
preserves, especially apricot, and kids adore them.
- 1-1/4 cups all-purpose flour
- 1 to 2 Tbsp. sugar, depending on your preference
- 3/4 tsp. baking powder
- 1/4 tsp. baking soda
- Pinch salt
- 1/2 cup miniature semisweet chocolate chips
- 1 egg, graded "large"
- 2 Tbsp. tasteless vegetable oil (I use corn oil)
- 1 tsp. vanilla
- 3 medium-large ripe bananas
- 2/3 cup milk
- Unsalted butter for greasing griddle (if griddle is not
- Warmed preserves (preferably apricot)
- Confectioners' sugar
- A fruit or vanilla syrup (any syrup you choose must go
with both chocolate and banana)
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
along with milk. Beat with fork to combine. All at once, add
liquid ingredients 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. 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.
20 to 24 pancakes, about 3" in diameter
(c) Stephanie Zonis provides the above information to anyone,
but retains copyright on all text. This means that you
may not: distribute the text to others without the express
written permission of Stephanie Zonis; "mirror"
or include this information on your own server or documents
without my permission; modify or re-use the text on this system.
You MAY: print copies of the information for your own personal
use; store the files on your own computer for your personal
use only; reference hypertext documents on this server from
your own documents.