Chocolate Chip, Banana Pancakes with Whipped Cream: A Birthday Breakfast

Okay. Almost everyone knows how to make pancakes, right? Of course. What I'm offering is a tip or two on how to make banana pancakes turn out (almost) perfect. Tip #1: After they were done, I wish I had added maybe 1/4 - 1/2 c. buttermilk to make 'em a little more moist.

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Ingredients:

2 c. Bisquick

1 c. milk

2 eggs
1/2 c. chocolate chips
2 bananas
whipped cream

Make sure you have all of the ingredients together, as this process can be pretty time sensitive. First, add the Bisquick mix to your mixing bowl.

Add all of your milk, eggs, and chocolate chips to the Bisquick. This is where I'd probably add some buttermilk to the mix. I find it best to use a whisk. Tip #2: Don't add the bananas just yet.

Make sure your pan is evenly hot (on medium temp). Use a non-stick cooking spray. Ladle 1/2 scoops into the pan. You want small to medium pancakes, so everything cooks through well enough, and the pancakes will be easier to flip (more on that in a bit).

While the pan is warming, cut the bananas about 1/4 inch thick--the thinner, the easier to cook.

Tip #3: Push the bananas into the raw pancake. Now, if the bananas are mixed into the batter, there's a greater chance that the pancakes might have some raw batter in the center. Get your banans to look like this (below), and you'll have a bananas foster-esque sort o' taste. Yum, right?

Tip #4: Put a lid on it. I don't know about you, but I've never really been able to get that perfect pancake flip. That is, until I learned (trial & error) that placing a lid on the pan allows the pancake to cook through enough to keep the pancake solid while flipping. Of course. Only took me 27 years.

Your pancakes are ready to be flipped when they look a little somethin' like this:

Eat your heart out.

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Posted in: Breakfast Treats