Pancakes and a Hurricane

What do you do with one leftover mushy banana and excessive quantities of every kind of baking chip except chocolate?

You make pancakes. Banana-Peanut Butter Chip Pancakes.

The base pancake recipe is unbelievably thick, and the peanut butter chips melt so that when you bite into the pancake they just ooze right through the thickness πŸ™‚ It’s a good time.

They’re super filling, which means there are definitely enough to go around for the whole family. Which is good, because trust me, everyone wants some of this banana peanut butter-y goodness.

In un-culinarily related news, here on the East Coast we’re on the brink of a massive hurricane! We’re talking stock-your-pantries, buy-all-the-batteries-you-can-find, bring-any-loose-objects-inside kind of hurricane. The bread isle at Stop and Shop is EMPTY.

Good luck everybody!Β In the meantime, make these pancakes. It’s a stress reliever πŸ™‚

Banana-Peanut Butter Chip Pancakes

Adapted from All Pancake Recipe

2 cups of all-purpose flour

2 1/2 teaspoons of baking powder

1/2 teaspoon of salt

1 egg

1 1/2 cups of milk

1 mushy banana, mashed with a fork

2 tablespoons of melted butter, plus more for the pan

Peanut Butter Chips

Sift the flour, baking powder, and salt into a bowl. Set aside. In a separate bowl, crack the egg and whisk. Add the milk and banana, stirring until fully combined. Pour the wet ingredients into the dry ingredients and stir just until smooth.

Heat a pan on the stove to medium heat and add 1 tablespoon of butter, spreading it as it melts. Once the butter is melted, pour circles of batter into the pan. You should have 2 per pan. Sprinkle peanut butter chips over the top of each pancake. Once small bubbles form on the top, flip and continue cooking until each side is golden brown and the inside is cooked through. Eat with a drizzle of melted nutella, then send me a postcard from pancake heaven. Yum!



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