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“This recipe is from www.marthawhite.com”
READY IN:
15mins
SERVES:
4
YIELD:
8 pancakes
UNITS:
US

Ingredients Nutrition

  • PANCAKE
  • 1 egg, slightly beaten
  • 23 cup milk
  • 1 (7 5/8 ounce) packagebanana chocolate chip muffin mix (Martha White)
  • TOPPING
  • 3 bananas
  • 2 cups strawberry jam
  • whipped topping or whipped cream
  • chocolate syrup or chopped nuts, and or maraschino cherry

Directions

  1. Heat griddle or large skillet to medium heat (340 degrees F.).
  2. Grease lightly with oil.
  3. Combine egg, milk and muffin mix in medium bowl; stir just until large lumps disappear. For thinner pancakes add additional milk. (Batter will be slightly lumpy.)
  4. For each pancake, pour about 1/4 cup batter onto hot griddle.
  5. Cook 1 to 2 minutes or until pancakes begin to dry around the edges.
  6. Turn; cook 1 to 2 minutes or until golden brown.
  7. Place 2 pancakes on each plate.
  8. Top with 2 bananas, sliced.
  9. Microwave jam just until melted; spoon over bananas.
  10. Top with whipped topping, drizzle with chocolate syrup, sprinkle with nuts and top with a cherry, if desired.

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