Wednesday, 22 April 2015

Chocolate Chip Banana Pancake 巧克力片香蕉煎饼


I am at it again. Making pancakes that is. This time a chocolate chip banana pancake. It is for my son. He dislikes rice but loves anything that has flour in it. Sometimes it feels like he is born on the wrong side of the world. He should be in some western countries whereby wheat is a staple. I made pancake for him again today but added some chocolate chips for variation. Pancakes are easy to whip up and it does not take long to make.




As usual, I was looking for ways to incorporate more vitamins and minerals into the pancake. I threw in some mashed bananas and added some leftover chocolate chips that I found in my fridge. I also finished off my yogurt instead of using buttermilk. If you have trouble finding buttermilk, you could do the same. It tastes just as good and the texture as soft and fluffy.

I used my trusted banana pancake recipe. If you do not like bananas in your pancake, you could follow my basic pancake recipe and add chocolate chips. Both would give you soft, fluffy pancakes.

Chocolate Chip Banana Pancake 巧克力片香蕉煎饼


Ingredients

Makes 6-7 medium sized pancakes

Dry Mix

1 cup flour (65g)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup chocolate chips

Wet Mix

1 tbsp sugar
1/2 cup plain yogurt
1/2 low-fat milk
1 large egg, slightly beaten
1 tbsp butter, melted
1/2 tsp vanilla extract/essence
1 large banana (110 g), slightly mashed

Cooking Instructions


1. Sift flour, salt, baking powder and baking soda. Add chocolate chips and stir to combine. In another bowl, whisk egg. Add milk, sugar, butter and vanilla essence. Whisk until well mixed. Add mashed banana.

2. Make a hole in the middle of the flour. Pour the milk mixture little by little, at the same time mixing with a wooden spoon. Refrain from the urge to over-mix if you want a soft and fluffy texture. It is ok to have some lumps.

3. Heat up a skillet/pan. Oil the pan with a little oil. I used a kitchen towel dabbed in oil to wipe on skillet. When pan is hot enough, pour about 1/4 cup of batter into pan. The size of the pancake would depend on the amount of batter used. If you like a larger pancake, just pour more batter. Cook on low to medium low heat.

4. Flip pancake when the sides of the pancake is cooked and bubbles appear on top of pancake. You can also peek at the bottom side of the pancake to see if it is brown enough before flipping. Refrain from the urge to flip many times. Remove pancake when it turns brown. Serve with peanut butter or your choice of topping.

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