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Chocolate Chip Walnut Banana Pancakes

  For some reason, walnuts always remind me of my grandma.  So do wholesome breakfast foods, like pancakes.  Usually when I first try out a recipe, I stick with it and make changes later.  Buuut being that these are just pancakes, I thought I could get away with jazzing them up a little.  I made about half a dozen of these plain (they're still awesome that way, don't get me wrong), and then dumped in some chocolate chips and walnuts.  I had too, grandma made me.  I'm pretty sure she could smell these from heaven.  This is why we call food heavenly, is it not?

  I went a little bananas (hahaaaa) here.  You know those little spots of batter that dribble onto your griddle as you ladle?  I have always loved those little spots.  I requested the little pancakes from my mother when I was a younger youngin.  And before popping them into my mouth, I'd just fawn.  
  This might be considered playing with your food (then again...isn't all food photography?), but I couldn't resist.  I pulled out a few pieces from our old doll house, and went into conniptions.  Well, not really, but I was quite please with these :) Allow me to indulge my cute tiny things obsession.

    Okay, got it out of my system.  But I am so doing this again. 
  That being said, the pancakes were really, really good.  I made a double batch, and there are two pancakes left from the two days they've been in existence.  They're wonderfully convenient to just pop in the toaster, and the banana flavor intensifies as they sit in the fridge.  

  Listening to Jack Johnson is highly recommended.

Chocolate Chip Walnut Banana Pancakes
Yield: about 8 pancakes
  • 4 tbsp. unsalted butter, plus additional for greasing the pan
  • 1½ cups all-purpose flour
  • 1 tbsp. sugar
  • 1 tbsp. brown sugar
  • 2½ tsp. baking powder
  • ¼ tsp. salt
  • 1 small ripe banana
  • 1 cup milk
  • 2 large eggs
  • ½ tsp. vanilla extract
  • Additional banana slices, for serving
  • Maple syrup, whipped cream, etc. for serving
  • about 1/2 cup chopped walnuts
  • about 3/4 cup chocolate chips

Preheat the oven to 200˚ F.  Melt the butter in a microwave safe bowl; set aside to cool slightly.  In a medium bowl, combine the flour, sugar, baking powder and salt; whisk together to combine.  In another medium bowl, mash the banana then add the milk, eggs and vanilla and whisk to blend.  Add the banana mixture, melted butter, walnuts and chocolate chips to the bowl with the dry ingredients and mix gently with a rubber spatula until just blended (the batter will be slightly lumpy).  Let sit.

Heat a skillet or griddle over medium heat.  Grease lightly with butter.  When you splash a few drops of water on the hot surface and they sizzle (awesome word), it's ready.  Drop the batter in 1/3 cup portions onto the heated cooking surface.  Cook until a few bubbles form in the top surface and the bottom is golden brown, about 2 minutes.  Carefully flip the pancake over and cook on the remaining side until golden brown, 1-2 minutes more.  Transfer finished pancakes to a plate in the warm oven while you use the remaining batter, re-greasing the pan as needed.  Be sure to make mini pancakes to fawn over.  Serve warm with maple syrup and sliced bananas as desired. 

Sources: adapted from Annie's Eats