Ingredients:

  • 1 ½ cups All-Purpose (Plain) Flour, sifted
  • 2 Tbsp Granulated Sugar
  • 1 Tbsp Baking Powder
  • ¼ tsp Fine Sea Salt
  • 2 Large Eggs, room temperature, lightly whisked
  • 1 ¼ cups Whole Milk or Buttermilk, room temperature
  • 3 Tbsp Unsalted Butter, melted and cooled slightly
  • 1 tsp Vanilla Extract
  • 2 medium Very Ripe Bananas, mashed
  • ½ cup Dark Chocolate Chips (60% cocoa), plus extra for sprinkling

Instructions:

  1. Prep the Dry: In a large bowl, whisk together the flour, sugar, baking powder, and salt. Ensure the baking powder is fully incorporated.
  2. Prep the Banana and Wet Ingredients: In a separate medium bowl, mash the ripe bananas until mostly smooth, leaving a few small lumps for texture. Add the two eggs, milk, melted butter, and vanilla extract. Whisk gently until just combined.
  3. Marry the Ingredients: Pour the wet mixture into the dry ingredients. Use a wooden spoon or spatula and mix only until no streaks of dry flour remain. Stop mixing immediately; a few lumps are normal.
  4. Fold and Rest: Gently fold in the ½ cup of chocolate chips. Let the batter sit at room temperature for 5–10 minutes to allow the baking powder to activate.
  5. Heat the Griddle: Place your griddle or non-stick pan over medium heat. Lightly coat with butter or neutral oil. If using heart-shaped moulds, lightly oil the inside of the cutter(s) and place them on the heated griddle.
  6. Shape and Cook: Ladle about ¼ cup of batter into the mould (filling it three-quarters of the way). Cook for 2–3 minutes until bubbles appear across the surface and the edges look set. Sprinkle a few extra chocolate chips onto the top surface.
  7. Flip: Carefully remove the cutter/mould using tongs. Slide your spatula underneath and gently flip the pancake. Cook for another 1–2 minutes until golden brown and cooked through.
  8. Serve: Transfer finished pancakes to a wire rack or warming tray and serve immediately with maple syrup and your desired toppings.