Banananana Pancakes Kicked up a Notch

What Mac's Been Cooking, I'm throwing this recipe out again just in case anyone wants to stop bye for breakfast. It has been kicked up a notch.

Mac’s Ultimate Pancakes

Ingredients

1-½ cups of unbleached white flour

1-1/2 tsp of baking powder

3 tbls of brown sugar

½ tsp of baking soda

½ tsp of salt

3 mashed ripe banana

½ cup of crushed walnuts

1-1/2 cups of milk with 2 teaspoon of lemon juice

2 tbls of melted butter

2 eggs separated

1 tsp of vanilla

1/2 cup of chocolate chips and 1/2 cup of peanut butter chips and a big whacker to whack little thieving hands with.

Directions

In a mixing bowl add all of the dry ingredients and mix very well.

Heat what ever you are going to use to cook your pancakes to a medium high heat. A griddle works great but if you use a skillet you can use more butter for the actual cooking of the pancakes for a better texture. Think of all the extra calories, lol.

Add the 2 egg whites to a bowl and with a mixer beat to stiff peaks.

In a large measuring cup add first the milk and the lemon juice and mix well. Allow to sit for a few minutes and you will have buttermilk. Add the 2 egg yolks and mix well.

Add the Buttermilk and egg mixture to the dry ingredients and then add the melted butter, mashed banana, vanilla and mix well. After the mixture is smooth fold in the egg whites. This is my secret step for making the most ultimate light and airy pancakes ever.

Spray your skillet or griddle with cooking spray or use a pat of butter. Pour ¼ cup of batter for each 6” pancake. As the bottom starts to cook, sprinkle chips over the surface. As the outside sets and the top gets good and bubbly flip the pancakes. These pancakes are very airy due to the egg whites and will really rise. Allow them to finish cooking for about another 30 seconds and serve with a pat of butter and the syrup of your choice.

I like to make a pancake that I call a log cabin style pancake. I do not know if anyone has ever heard of this method but I would like to share it with you if you haven’t. When I pour pancake batter into a skillet or onto the griddle I like to pour it rather slow. The batter stream is in the middle and slowly works its way outward. This method actually forms rings on the surface of the pancake that is cooking like the rings you would see on a log or stump. This method of pancake making is greatly appreciated on camping trips and when doing outdoor cooking.

This recipe will make 12- 6” pancakes.

Note:These pancakes will surely need a side of bacon.