Description
Makes approximately 12-15 pancakes, depending on size.
Ingredients
Scale
- For the pancakes:
- 2 cups all purpose flour
- 1/4 tsp kosher salt
- 2 TBS sugar
- 4 tsp baking powder
- 1 1/2 cup milk or buttermilk ( add a little more if needed)
- 2 eggs (slightly beaten)
- 1 tsp vanilla
- 4 TBS vegetable oil or melted butter
- 1/2 cup mashed ripe bananas (about 1 and 1/2 bananas)
- 3/4 cup dark chocolate chips
For the syrup:
- 2 cups of fresh raspberries
- 1 cup of water
- 1 cup of granulated sugar
- 1 and 1/2 TBSP arrowroot
Garnish with additional ingredients:
- banana slices
- fresh raspberries
Instructions
For the pancakes:
- Combine dry ingredients together.
- Then mix in milk, eggs, vanilla, oil, and mashed banana.
- Mix until all lumps are gone and then gently stir in dark chocolate chips.
- Heat a lightly greased griddle to medium heat, adjust heat as needed. I use an electric griddle and set the temperature to 350 degrees.
- Pour or scoop approximately 1/3 cup of batter onto the griddle, use more or less batter to create your desired size of pancakes.
- Brown pancakes on both sides and serve warm!
For the syrup:
- On medium low heat whisk water, sugar, and arrowroot until sugar is completely dissolved and everything is combined well.
- Stir in raspberries and simmer for 10 minutes, whisking occasionally.
- Pour the syrup through a fine mesh strainer.
- Work the raspberry syrup through the mesh strainer with a spoon to remove the seeds.
- Pour syrup over a warm stack of banana and dark chocolate chip pancakes and garnish with fresh banana slices and fresh raspberries.
- Enjoy!
Notes
You may replace cornstarch for the arrowroot, but I favor arrowroot more for thickening syrups.
Also, the longer the syrup cools, the thicker it becomes.