Banana Chocolate-Chip Pancakes

We are really bad about eating our bananas around here. Usually, the only reason they get eaten at all is because I make the baby eat them. But he's a little person and can only eat so much. (But it is amazing the amount of food he can put away!) Inevitably, we always have at least one or two overripe bananas hanging around, and this morning was no exception. So what a better way to eat our overripe bananas than in some Banana Chocolate-Chip Pancakes! I used half-white and half-wheat flour but you can use any combo you like. These were fluffy and sweet, and filled me right up. The husband thought the chocolate-chips were a bit much, so you can leave them out if you like, but I thought they were just right. Happy pancake making!

Banana Chocolate-Chip Pancakes

Adapted from: Chocolate and Tea

3/4 cup whole wheat flour

3/4 cup all-purpose flour

3 tsp baking powder, heaping
1 tbs sugar
1 tsp salt
1 1/4 cups milk

1 egg

3 tablespoons butter, melted
2 ripe bananas, mashed

1/2 cup chocolate chips

1. In a large bowl, mix together the flour, baking powder, sugar, and salt. In a separate bowl, mix together the milk, egg, butter, and mashes bananas. Make a well in the flour mixture and pour in the banana mixture. Mix until combined. Batter will be lumpy.

2. Heat a lightly oiled griddle or frying pan on medium-high heat. Scoop 1/4 cup of batter onto the pan and brown both sides of the pancake. Serve hot, with syrup!

Makes about 12 small pancakes.



Introduction and a Blueberry Pancake

Hello everyone! Well I've decided to jump on the bandwagon. I'm a stay at home mom to a little boy who will be turning one year old in just two short months. He recently learned how to crawl and he has been underfoot everywhere ever since! This of course poses a challenge in the kitchen, but with a few child locks and a good eye we have avoided any accidents thus far, though not forever I'm sure. So this is a blog, mostly about what goes on in my kitchen, and sometimes about the challenges of raising a baby toddler. I hope you will come along with me!

...and for breakfast, Classic Buttermilk Pancakes with Blueberries. Enjoy!


Classic Buttermilk Pankcakes with Blueberries
Adapted from: BHG New Cook Book 11th edition

1 c  all-purpose flour
1 tbs  sugar
1 tsp  baking powder
1/4 tsp baking soda
1 beaten egg
1 cup buttermilk (I used 1 tbs lemon juice in 1 cup regular milk)
2 tbs cooking oil
2 handfuls blueberries


1. In a medium mixing bowl stir together the flour, sugar, baking powder, baking soda, and salt. Make a well in the center and set aside.
2. In a small mixing bowl combine the egg, milk, and cooking oil. Add egg mixture all at once to the dry mixture. Stir just until moistened (batter should be lumpy).
3. Pour a 1/4 cup batter onto a hot, lightly greased griddle or skillet. (Non-stick works best for pancakes in my opinion.) Top wet batter with a few blueberries (or alot if you like). Cook for about 2 minutes on one side. When batter starts to bubble and edges start to dry, flip and cook for another 2 minutes. Serve warm with butter and syrup, or with whatever other toppings you love!

Makes 8-10 4-inch pancakes.