Wednesday

Our Best Bites

All I can say is ....oh my gosh!  I love the cookbook Our Best Bites by Sara Wells and Kate Jones.  I have been browsing their cookbook and blog for the past month and found a recipe we had to make this morning.....Chocolate Chip Banana Pancakes with Peanut Butter Maple Syrup.  Yes...all good things together...so it's time to share!


Chocolate Chip Banana Pancakes with Peanut Butter Maple Syrup


Chunky Monkey Pancakes {Banana Chocolate Chip Pancakes with Peanut Butter Syrup}

Recipe by Our Best Bites
1 1/2 C flour 
 3Tbs sugar  
 2 tsp baking powder  
 1 1/2 tsp baking soda 
  1/4 tsp salt  
 1 1/2 C buttermilk * 
 1 tsp vanilla extract  
 1 Tbs canola oil  
 1 large or extra large egg   
 2 small-med ripe bananas 

  1/4 C mini chocolate chips (or reg. chips roughly chopped) tossed with 2 tsp flour
Cooking Spray or butter for pan
1 C maple syrup
1/2 C peanut butter
*As a substitute for buttermilk, place 1 1/2 Tbs lemon juice or vinegar in a 1 1/2 C measuring cup and then fill the remainder with milk.
Combine flours, sugar, baking powder, baking soda, and salt in a mixing bowl and whisk together. In a separate bowl combine buttermilk, eggs, oil, and vanilla and whisk well. Add the wet ingredients into the dry and mix just until moistened and combined. Place bananas in a bowl and roughly mash with a fork. Fold into batter. Add the chocolate chips that have been tossed with flour and stir.
For syrup, heat peanut butter in the microwave for 30 seconds. Add maple syrup and gently whisk to combine. Heat in the microwave for another 30 seconds, whisk, and then set aside.
Heat a nonstick griddle or skillet to medium heat. Coat pan with little butter and then pour on pancake batter. Use1/4 C batter for large pancakes (4-6″) and 2 T for kid-sized ones (2-3″). Wait until bubbles form and edges are set and then flip.
Reheat syrup if necessary and pour over warm pancakes.
Yield: 28-30 2-3″ pancakes (using 1/8 C batter measure)
              14-15 4-6″ pancakes (using 1/4 C batter measure)
Freezer Instructions: Let cooked pancakes cool to room temperature. Place in a single layer in the freezer until frozen and then place pancakes in a ziplock bag or airtight container. Reheat in a microwave or toaster until heated through.  




1 comment:

  1. I miss woodland hills...lucky you. Love your blog and the fun with your family! You are also SO talented! Thanks so much for following. Following you back.
    Hugs
    Isabelle

    ReplyDelete

 
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