Peach Blackberry Scones
Dreaming of summer? Me too.
Yesterday was our first Saturday morning at home in a while. And it was so good to spend some time in the kitchen together making these pancakes.
And then, it was really good to spend some time eating them, which took about thirty seconds. If you have bananas at home, you probably have all the rest of the ingredients you need to make these lovelies right now.
This recipe is adapted from the Banana Bread Pancakes over at How Sweet Eats, but they kind of take a different turn from the maple glaze, as you can see.
Here’s what you need for four good-sized pancakes (it was a perfect breakfast for two).
This pancake batter came together a little strangely, but the original recipe said it would, so I wasn’t too worried. Whisk together all of the dry ingredients first, and then whisk in the milk and vanilla. This will make it into kind of a mealy texture – large, dryish crumbs. That’s OK!
Mash the bananas (I prefer to use my fingers) into very small pieces and try not to lose any of the banana goo. Stir this in next, and follow with the melted butter, which should bring it all together. You may need to add another tablespoon or so of milk – it will be pretty thick the whole time, but you need to get it to where it is a batter and not a dough.
Heat a skillet on medium high and melt a tablespoon or so of butter in it (you may need to add more butter/pam between pancakes to keep them from sticking). Cook the pancakes one at a time. You can tell it’s time to flip when the pancake has separated from the bottom of the pan and will slide around the surface if you gently shake it.
In the meantime, melt the chocolate chips in with the milk by microwaving about 20 seconds at a time and stirring in between. You’re looking for slightly thicker than Hershey’s syrup – you can add more chocolate chips if you need to thicken it, and more milk to thin it. Top the pancakes with banana slices, warm chocolate and a shake of powdered sugar, if you like.