So I woke up this morning to discover that both of my daughters’ schools were closed…on a Thursday. Does not compute at 7 AM. OK, I knew today was going to be a holiday, but that doesn’t mean that I am prepared. So when my kids clamored for food, I suddenly felt like an unexpected day off is an occasion and an occasion calls for a special breakfast.
Let’s do this thing:
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3 tablespoons sugar
- 1/2 teaspoon kosher salt
- 2 eggs, separated
- 1 teaspoon vanilla
- 2 cups buttermilk
- 4 tablespoons (1/2 stick) unsalted butter plus more for spreading
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup chopped toasted walnuts
- 1 large ripe banana, diced
- vegetable oil (for the grill)
In a large bowl, mix the flour, baking powder, baking soda, sugar and kosher salt.
Separate the eggs and place the yolks in a bowl with the vanilla and the buttermilk. Whisk together.
Melt 4 tablespoons of butter. Add the buttermilk mixture and the melted butter to the dry ingredients and stir until just incorporated, not smooth. Don’t over mix, there will be some lumps.
Place the egg whites in the bowl of an electric mixer. Beat until stiff, but not dry. Fold the egg whites into the pancake batter.
Preheat your griddle to about 300 degrees F and have your chocolate chips, chopped nuts and diced banana ready.
Once hot, generously oil your griddle then ladle batter onto the griddle. Quickly sprinkle each pancake with chocolate chips, nuts and banana.
I then use my fingers to kind of push all this into the batter a little bit. A little messy, but then you get to lick your fingers so it’s all good.
Cook until golden brown on one side then flip and cook on the other side until done.
Transfer immediately to a serving plate. Spread with more butter, drizzle with maple syrup and top with more banana, nuts and chocolate chips. Now that’s an occasion right there!
