Single Lady Banana Chocolate Chip Pancakes

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Sometimes the downside of cooking for just one is that many recipes tend to make enough food to feed a small army, and not all recipes can be scaled down that easily (think lasagnas, chilli, cheesecake and pancakes!)  I’m usually fine with leftovers, but eventually I will get to a point where I get sick of eating the same thing over and over again, which is why I tend to avoid recipes like that which can’t be scaled down easily. These pancakes are the perfect breakfast solution!  Pancakes never taste good when re-heated the next day. Sure, you could save a portion of the batter and just cook a fresh batch the next morning, but sometimes you just don’t have the time to do that the day after!  These single lady pancakes are perfect for one :) Delicious and fluffy buttermilk pancakes, with no leftovers to worry about!

Single Lady Banana Chocolate Chip Cookies

Yield: 1 large or 3 small pancakes

Ingredients:
1/3 cup all-purpose flour
2 tbsp. old-fashioned oats
2 tsp. granulated sugar
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
5 tsp. vegetable or canola oil, plus additional for the griddle
dash of pure vanilla extract
1/4 cup plus 2 tbsp. buttermilk
1 tbsp. chocolate chips
10 banana slices (almost 1 whole banana)

Directions:
In a small bowl, whisk together flour, oats, sugar, baking powder, baking soda, and salt. In a separate small bowl, whisk together oil, vanilla and buttermilk. Add the wet ingredients all at once to the dry ingredients. Stir to combine. The mixture will be thick. Fold in the chocolate chips and banana slices.

Heat a cast-iron skillet or griddle with 1-2 tsp. oil.

If making one large pancake, pour all of the batter into the hot griddle and spread evenly with the back of a spoon. Cook over medium heat until bubbles form and pop on the surface of the batter. Flip. It’s okay if it doesn’t flip perfectly. It’s hard to do…and you’re only enjoying this pancake, right?

If making 3 small pancakes, pour 3 dollops of batter into the hot pan and cook just as you’d do for one large pancake. They’re a little easier to flip when smaller.

Cook until golden brown. Place on a plate and top with any extra toppings that make you happy. Maple syrup is nice, too. Pancakes are best served immediately!

—SOURCE—
the official Joy the Baker Cookbook 

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2 Comments

  1. Double Chocolate Pancakes « The Little Spork
  2. Sweet Treat Ideas for Valentine’s Day « The Little Spork

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