Time 40m Yield 4 Number Of Ingredients 11 Steps:
Whisk flour, baking powder, salt, and brown sugar in bowl. Beat egg and milk together and stir in peanut butter until smooth in a second bowl. Whisk the milk mixture into the dry ingredients just until moistened, then whisk in melted butter and vanilla extract. Gently fold chocolate chips and diced banana into the batter. Place a large nonstick skillet over medium heat and pour 1/4 cup of batter per pancake into the middle of the skillet. Let the pancake cook until bottom is golden brown and there are many small pinholes in the top of the pancake before flipping, about 2 minutes. Cook other side until golden brown and the middle of the pancake is set, 2 to 3 minutes. Repeat with remaining batter.
Time 22m Yield 12 to 15 pancakes Number Of Ingredients 12 Steps:
In a large bowl, whisk together buttermilk, eggs, baking powder, sugar, salt and butter. In another large bowl mix together all-purpose flour and buckwheat flour. Slowly add flour into the wet ingredients mixing with a whisk. Mix until there are no lumps and the batter is smooth and velvety. In a large cast iron skillet or flat grill pan over medium-high heat, melt a tablespoon of butter. Ladle pancake batter onto skillet to desired size. Using the ladle, form pancake into circular shape. Cook on each side for 2 to 3 minutes or until golden brown. Set pancakes aside and keep warm. Repeat with remaining ingredients. Once completed, spread peanut butter on a pancake, layer it with sliced bananas and drizzle it with honey. Top the pancake with another pancake to form a sandwich. Repeat with remaining pancakes and serve with extra honey.
Time 35m Yield 24 pancakes Number Of Ingredients 9 Steps:
In a small saucepan, combine the butter and milk. Place over low heat just until warm and the butter is melted. Let cool slightly. In a bowl, combine the flour, sugar, baking powder, and salt; mix well. In a large bowl, whisk the eggs with a fork. Whisk in the milk mixture. Add the dry ingredients and mix just until barely blended. Add the chocolate chips and mix. Heat a griddle or large skillet over medium heat. Add about 1 teaspoon of butter and melt until bubbly. Ladle 3 tablespoons of batter for each pancake onto the hot surface and cook until bubbly on the top and golden brown on the bottom. Turn and cook until golden brown on the other side, about 30 seconds more. Repeat until all the batter is used up. Serve hot.
Time 20m Yield 16 pancakes. Number Of Ingredients 12 Steps:
In a large bowl, whisk flour, brown sugar, baking powder and salt. In another bowl, whisk egg, peanut butter, milk, melted butter and vanilla until blended. Add to flour mixture; stir just until moistened. Fold in banana and chocolate chips., Preheat griddle over medium heat. Lightly grease griddle. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. If desired, serve with additional bananas and syrup. Freeze option: Freeze cooled pancakes between layers of waxed paper in an airtight container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven until heated through, 5-10 minutes. Or stack 2 pancakes on a microwave-safe plate and microwave on high until heated through, 45-90 seconds.
Time 20m Yield 8 pancakes. Number Of Ingredients 10 Steps:
In a large bowl, combine flour, sugar, baking powder and salt. In another bowl, whisk egg, milk, oil and vanilla. Stir into dry ingredients just until moistened; stir in chocolate chips. , Preheat griddle over medium heat. Lightly grease griddle. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. If desired, serve with extra chocolate chips, maple syrup, and butter.
Time 20m Yield 12-16 pancakes Number Of Ingredients 6 Steps:
Combine milk, eggs, biscuit mix, and cinnamon, stirring until moistened. Fold in chocolate chips, being sure not to over-blend. Drop by 1/4 cupsfuls onto a hot, greased griddle; flip over when bubbles appear around edges. Cook each side until lightly golden. Top with a dollop of whipped topping and chocolate chips, if desired. (umm – yes, please!).
Time 20m Yield 16 pancakes, 6 serving(s) Number Of Ingredients 8 Steps:
Mix dry ingredients (flour, powder & salt) in medium mixing bowl. Add eggs, milk, oil and pumpkin. Cook on medium griddle. When pancakes are ready to flip, sprinkle with chips. Wipe the griddle before the next batch so that excess chips won’t burn next batch.
Time 30m Yield 4 Number Of Ingredients 12 Steps:
Combine milk and vinegar in a bowl and set aside for 5 minutes to “sour” the milk. You are essentially making your own buttermilk with this step. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg, butter, and vanilla extract into “soured” milk until well combined. Pour flour mixture into the wet ingredients and whisk until just combined. Fold in chocolate chips. Batter will be thick. Allow batter to rest for 5 minutes. Heat a large skillet over medium-low heat, and coat with cooking spray. Pour about ¼ cup of batter for each pancake onto the skillet. Cook until bubbles appear on the surface, 2 to 4 minutes. Flip pancake with a spatula, and cook until browned on the other side, 2 to 3 more minutes. Repeat with remaining batter. Serve immediately.
