- 5 tablespoons unsalted butter, melted until browned and cooled slightly
- 1 1/4 cups all-purpose flour
- 1 heaping tablespoons light brown sugar
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 large egg, separated
- 1 cup buttermilk
- 1 ripe banana, sliced
- 3/4 cup milk chocolate chips or chunks
- nonstick spray or canola oil for cooking
- softened butter, powdered sugar, maple syrup for serving
- In a small saute pan over medium heat, melt the butter. Melt until the butter begins to crackle and froth. That’s the water cooking out of the butter. Continue cooking, keeping an eye on the butter until the crackling subsides and the butter begins to brown in speckled bits across the bottom of the pan. The butter will have a nutty sell. Once the butter browns, immediately remove from heat and transfer to a small dish to stop the butter from cooking and possibly burning. Allow to cool slightly.
- In a medium bowl, whisk together flour, sugar, salt, baking powder, and baking soda. Set aside.
- Separate an egg, placing the egg white in a mason jar with a tight fitting lid.
- In a small bowl or in a 2 cup liquid measuring cup whisk together egg yolk, buttermilk, and browned butter.
- Add the wet ingredients all at once to the dry ingredients. Stir to just combine.
- Place the lid on the mason jar with the egg white. Shake vigarously until the egg white is frothy, about 2 minutes. Add the egg white to the batter and stir to combine.
- Heat a nonstick griddle pan over medium heat. Add canola oil or non stick cooking spray lightly. Dollop batter by the 2 tablespoonful onto the griddle. Top with one or two banana slices and a few chocolate pieces.
- When the underside is golden brown, carefully flip and cook until golden brown on the other side.
- Remove to a plate and allow to rest is a slightly warm oven (about 250 degrees F) until all of the pancakes are cooked and ready to serve.
- Top with softened butter, powdered sugar, and maple syrup for serving.