I've always been a big fan of pancakes.
I'm picky though.
Pancakes shouldn't be so fluffy that they are dry or so dense that they are hard to chew.
They shouldn't be too sweet or covered in too much syrup.
These pancakes are just about perfect.
They are sweet and moist enough from the banana and chocolate that you don't even need syrup.
What are you having for breakfast this weekend?
Make sure you use a great chocolate.
I use Agostoni 70% because it melts into smooth and creamy chocolate spots and isn't as sweet as typical chocolate chips.
Barbie's Best Banana Chocolate Chip Pancakes
2 Eggs beaten
1 3/4 cup water
1/4 cup oil
1 3/4 cup flour
1 Tablespoon sugar
4 teaspoons baking powder
1/2 teaspoon kosher salt
Chocolate chunks or chips
Mix wet ingredients together.
Mush the bananas but leave some large chunks in the mush. Add to the wet ingredients.
Mix dry ingredients together in a separate bowl.
Stir the dry and wet ingredients together.
Scoop about 1/4 cup for each pancake onto on a buttered pan that has been heated over medium high heat.
Sprinkle the chocolate chunks onto the pancake batter in the pan.
Push the chocolate chunks down, hiding them in the batter, so that when you flip the pancake the chocolate doesn't burn.
Flip over when the edges are almost dry and little bubbles in the batter start to pop then cook until slightly brown on the bottom.