Monday Message - Recipe of the Week

Buttermilk Chocolate Chip Pancakes

Skip the boxed mixes! What can be better than buttermilk pancakes for the family Sunday breakfast? How about adding chocolate chips to the batter?

Pancakes are an all-American breakfast treat, and this version pairs chocolate chips and fresh bananas for extra goodness. Here in Michigan, where wild berries grow, we love to use blueberry syrup; you can also try them with Wild Blueberry Sauce.

 

Ingredients

¾ cup all-purpose flour
2 tablespoons sugar
½ cup toasted wheat germ
1 teaspoon baking powder
½ teaspoon baking soda
2 eggs, lightly beaten
1 cup reduced-fat buttermilk
1 banana, mashed
¼ cup semisweet or milk chocolate chips
Vegetable oil cooking spray

 

Directions

1. Combine the flour, sugar, wheat germ, baking powder, and baking soda in a large bowl; set aside.
2. Whisk together the eggs, buttermilk and banana in a separate medium-sized bowl.
3. Pour the wet ingredients over the dry and stir just until mixed. Stir in the chocolate chips.
4. Spray a skillet with the cooking spray; heat over medium-high heat. Sprinkle a few droplets of water on the surface; the skilled is preheated when water sizzles.
5. Spoon the batter onto the hot skilled using a ¼-cup measure. When bubbles appear in the center of the pancake, flip it to the other side. Cook both sides to golden brown.

Substitution

If you don't have buttermilk, add 1 teaspoon unflavored vinegar to low-fat or skim milk. Swirl gently to mix.

 

Cook's Tip

Use an overripe banana for easier mashing and extra sweetness.

 

Food Trivia

Pancakes are one of our oldest forms of bread. They vary in thickness and flavor according to their country of origin. Americans enjoy thicker pancakes while the French, for example, specialize in thinner crépes.

 

Nutrition Nugget

Chocolate is rich in phytochemicals, which have been shown to boost your body's seratonin levels. Semisweet chocolate without extra milk fat and sugar is a good choice.

Nutrition Facts: Recipe Link