1 1/2 c. mashed bananas (about 3 medium very ripe bananas)
2 tsp. lemon juice
2 eggs
2 Tbsp. vegetable oil
1/4 cup sour cream
3/4 cup water
1 1/2 cups all-purpose flour
6 Tbsp. SACO Buttermilk Blend
1 Tbsp. granulated sugar
1/2 tsp. salt
1 1/2 tsp. baking powder
3/4 tsp. baking soda
1 1/4 cups Chocolate CHUNKS
In large mixing bowl combine banana and lemon juice.
Add the eggs, oil, sour cream and water. Mix until well-blended.
In small bowl combine the flour, Buttermilk Blend, sugar, salt,
baking powder and baking soda.
Stir the dry ingredients into the banana mixture just until combined.
Heat skillet or griddle until a drop of water dances on it,
then lightly grease skillet.
Drop 2 to 3 Tbsp. of batter for each pancake onto skillet.
When small bubbles break the surface,
sprinkle 4 to 6 chocolate CHUNKS onto each pancake.
Turn pancakes over and cook for 1 minute,
or until bottom is lightly browned.
Serve immediately. Yields 18, 4-inch pancakes.