Stacks and syrup
Whether you call them hotcakes, flapjacks, griddlecakes or pancakes, one thing is guaranteed, they are delicious. Many like to eat them plain with a drizzle of syrup while others add fruit, nuts or chocolate chips. In the U.S., pancakes are most often eaten as a sweet breakfast food but can also be savory. The possibilities are endless, so open your pantry and let your imagination go.
Chunky Monkey Buttermilk Pancakes
- 2 cups all-purpose flour
- 4 tablespoons white or brown sugar optional
- 2 tablespoons baking powder
- 1 teaspoon salt
- 1-1/2 cups buttermilk
- 2 tablespoons vegetable or canola oil
- 1 teaspoon vanilla
- 2 eggs
Add-ins and toppings
- 1 banana quartered lengthwise and sliced
- 1/2 cup chocolate chips
- 1/4 cup chopped nuts walnuts, pecans or almonds
- Preheat oiled skillet, frying pan or griddle on medium high heat.
- In medium bowl, mix all dry ingredients together.
- In large bowl, mix all wet ingredients together.
- Add dry mixture to wet ingredients and mix until lump free.
- Fold in bananas, chocolate chips and nuts.
- Spoon batter onto preheated pan and flip once until each pancake is cooked.
- Garnish with additional nuts, whipped cream, chocolate syrup and/or chocolate shavings.