Chocolate Chip Banana Pancakes with Maple Pecan Butter

• Vegetarian

• Produce

  • 2 Bananas, ripe

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 3 tbsp Maple syrup, pure
  • 1 Maple syrup

• Baking & Spices

  • 2 tsp Baking powder
  • 1/2 cup Chocolate chips, semisweet
  • 1/8 tsp Cinnamon, ground
  • 1 1/2 cups Flour
  • 1 1/2 tsp Kosher salt
  • 1 pinch Salt
  • 3 tbsp Sugar
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1/4 Pecans, toasted and finely chopped

• Dairy

  • 12 tbsp Butter, unsalted
  • 7/8 cup Milk
  • 1/2 cup Sour cream

Found on lemonblossoms.com

Description

Directions

• In a small bowl combine the butter, pecans and maple syrup. Add the cinnamon (if using) and a pinch of salt. Mix well.
• Scrape onto a sheet of plastic wrap and form into a log. Refrigerate for about an hour.
• Remove from the refrigerator 15 minutes before using it to soften slightly.
• This butter will keep well refrigerated for up to 2 days. You can freeze it for about a month.
• In a medium bowl mix together the flour, sugar, baking powder and kosher salt. In a separate bowl, whisk together the sour cream, milk, eggs and vanilla extract. Add the wet ingredients to the dry ingredients and mix. Add the mashed bananas and chocolate chips and mix to combine.
• In a large skillet over medium-low heat, melt the butter. Ladle about ¼ cup of batter for each pancake (I use a ¼ dry measuring cup for easy pour and to make sure all my pancakes are about the same size). Cook for 2 to 3 minutes or until bubbles appear on the top and the bottom is nicely golden brown. Flip the pancakes and cook for an extra minute or until browned.
• Wipe out the pan with paper towels, add more butter and continue cooking the pancakes until all the batter is used.
• Serve with the maple pecan butter, sliced bananas and extra maple syrup if desired.