Categories: Pancakes- Waffles- Crepes-French Toast

Ingredients

• 2 cups all-purpose flour
• 2 Tbsp. sugar
• 1 Tbsp. baking powder
• 1/4 tsp. salt
• 1 cup whole milk
• 2 large eggs, separated
• 1/4 cup butter, melted
• 1 cup mashed ripe banana
• 1/2 cup miniature semisweet chocolate morsels
• Hot Pineapple Syrup:
• 1 (20 oz.) can pineapple chunks in juice, drained and juice reserved
• 1 Tbsp. cornstarch
• 2 Tbsp. butter
• 1/4 cup firmly packed brown sugar
• 1/2 cup pancake syrup
• 1 tsp. vanilla extract

Directions

1. Preheat griddle to 325 degrees. Spray with nonstick cooking spray.

2. In a large bowl, combine flour, sugar, baking powder, and salt.

3. In a medium bowl, combine milk, egg yolks and melted butter. Add milk mixture to flour mixture, stirring just until combined. Stir in mashed banana.

4. In a medium bowl, beat egg whites at high speed with an electric mixer until stiff peaks form. Gently fold egg whites into batter. Add chocolate morsels, stirring gently to combine.

5. Spoon about 1/4 cup batter for each pancake onto hot griddle, or in a large nonstick skillet over medium heat. Cook pancakes for 1 minute, or until tops are covered with bubbles and edges look dry. Turn pancakes, and cool for about 1 minute. Repeat procedure with remaining batter. Serve immediately with Hot Pineapple Syrup. Garnish with whipped cream and cherries, if desired.

6. Hot Pineapple syrup:

7. In a small bowl, combine 3 Tbsp. reserved pineapple juice and cornstarch, stirring to combine; set side.

8. In a medium skillet, melt butter over medium heat; add drained pineapple, remaining reserved pineapple juice, and brown sugar. Bring to a boil; reduce heat, and simmer for 2 minutes. Add cornstarch mixture, stirring constantly, and simmer for 1 minute, or until thickened. Remove from heat; stir in pancake syrup and vanilla. Serve immediately.

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