With bananas in the mix and served on top, it was tough to top the tastiness of these pancakes.... But then chocolate chips happened.
What You Need
Original recipe yields 8 servings
2 cups flour
3 Tbsp. sugar
1 Tbsp. CALUMET Baking Powder
1/2 tsp. ground cinnamon
1/4 cup butter
2 cups milk
2 egg s
3 banana s, divided
1/2 cup BAKER'S Semi-Sweet Chocolate Chips
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Let's Make It
Combine first 4 ingredients in large bowl. Microwave butter in medium microwaveable bowl on HIGH 30 sec. or until melted. Add milk and eggs; whisk until blended. Mash 1 banana. Add to egg mixture; mix well. Add to flour mixture; stir until blended. Stir in chocolate morsels.
Ladle batter onto hot griddle, or into hot skillet, sprayed with cooking spray, using 1/4 cup batter for each pancake; cook until bubbles form on tops, then turn to brown other sides.
Slice remaining bananas. Serve pancakes topped with sliced bananas.
For best results, use a fully ripe banana to mash for use in making the pancake batter. Then, use firmer bananas to slice for the topping.
Serve with a cold glass of fat-free milk and a hot mug of freshly brewed MAXWELL HOUSE Coffee.
Freeze Overripe Bananas
If bananas have turned brown and are too ripe to eat out of hand, don't throw them away. Peel and mash them, stirring in 1 tsp. lemon juice for each banana. Freeze in an airtight container for up to 6 months. Thaw the banana puree in the refrigerator then use to make banana bread, banana cake or muffins.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 51g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.