Thursday, September 25, 2014
Funky Monkey Pancakes
My entire life I have thought that Ben and Jerry's Chunky Monkey ice cream was banana, chocolate and peanuts. So you can imagine my surprise when I was searching for a pancake recipe using those flavors, I kept coming up with versions of the same name using walnuts. Recipe after recipe, all with walnuts and not a single one using peanuts or peanut butter. I didn't understand how so many cooks would have the same variation, but not one was using (what I thought was) the "original" combination. Not that walnuts are bad, but I was now convinced peanut flavor was a necessity and my heart was set on it. So after confirming that after all these years I was wrong (what?!?), I decided my version needed to be made. Changing the name slightly was all it took, plus some peanut butter, to make me happy with the end result. Fluffy pancakes full of flavor with both bananas and peanut butter as well as a healthy speckling of chocolate chips thought.
It started with my banana chocolate chip pancake recipe, but then with a few substitutions to include the peanut butter flavor. Clearly you could use walnut butter, or chopped up some walnuts to add in, but these pancakes are exactly the flavor I wanted in a fluffy breakfast hot off the griddle. I'll make these again--pancakes are must in this house, so adding this funky flavor combo is right up our alley.
Funky Monkey Pancakes
2 cups flour
4 teaspoons baking powder
1 teaspoon salt
1 1/2 cups mashed banana
1/4 cup sugar
1/2 cup sour cream
1/2 cup peanut butter
2 Tablespoons vegetable oil
2 teaspoon vanilla extract
1 cup milk
2/3 cup mini semi sweet chocolate chips
In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl, whisk together banana, sugar, eggs, vanilla, sour cream, peanut butter and oil until fully incorporated.
Alternating, add flour mixture and milk to banana mixture, stirring until just combine, taking care not to overmix. Mixture will be lumpy.
Fold in chocolate chips.
Heat a non-stick skillet over medium-high heat, or an electric skillet to 325 degrees F. In batches, pour about 1/4 cup of batter onto skillet for each pancake. Allow to cook for 2-3 minutes until edges are set and top begins to bubble.
Carefully flip and cook for another minute or so until set and gently golden.
Transfer cooked pancakes to a 200 degree F oven to keep warm until the rest of the pancakes are complete.
Serve warm with sliced bananas and more chocolate chips.
Makes 24 pancakes.
The Cookie Princess
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