Choconana Pancake Slam® Recipe

Mix dry ingredients

In a medium bowl whisk together the flour, granulated sugar, baking powder, baking soda and salt until evenly combined.

Combine wet ingredients

In a separate bowl whisk the buttermilk, whole milk, egg, melted butter and vanilla until smooth.

Make batter

Pour the wet ingredients into the dry ingredients and gently fold until just combined — a few small streaks of flour are fine. Fold in 1/4 cup semisweet chocolate chips. Do not overmix.

Preheat pan

Preheat a nonstick skillet or griddle over medium heat (about 350°F / 175°C). Lightly butter or oil the surface and wipe away excess with a paper towel so it’s evenly coated.

Cook pancakes

Spoon or ladle about 1/2 cup batter for each pancake onto the hot griddle, leaving space between them. Cook until bubbles form across the surface and edges look set, about 2–3 minutes. Sprinkle a few more chocolate chips (from topping amount) onto the tops while pancakes cook. Flip and cook another 1.5–2 minutes until golden and cooked through. Keep warm on a low oven rack (200°F / 95°C) while finishing remaining items.

Peel and slice the ripe banana into 1/4-inch diagonal slices. Arrange the banana slices beside the finished pancakes on the plate. If you like, warm the banana briefly in the skillet (about 20–30 seconds per side) with 1/2 tablespoon butter to caramelize slightly before plating.

Drizzle pancakes with maple syrup to serve and sprinkle remaining 1/4 cup chocolate chips over the top so some melt into the hot pancakes.

Cook eggs

Heat a 8–10 inch nonstick skillet over medium-low with 1 tablespoon oil or butter. Crack 2 large eggs and cook to desired doneness: sunny-side up (cover pan for 2 minutes until whites are set), over-easy (cook 2 minutes then flip and cook 20–30 seconds), or scrambled (whisk eggs with salt and pepper then cook, stirring, 1–2 minutes). Season with 1/8–1/4 teaspoon salt and a pinch of black pepper. Keep warm.

If using frozen hash browns, thaw and squeeze out excess moisture. Heat a skillet over medium-high and add 2 tablespoons vegetable oil. Add 1.5 cups shredded hash browns in an even layer, press down with a spatula, and season with 1/2 teaspoon salt and a pinch of pepper. Cook without stirring until underside is deeply golden and crisp, about 4–6 minutes. Flip in sections and continue cooking until the other side is golden, another 3–4 minutes. Transfer to a plate lined with paper towel and keep warm.

For bacon: In a separate skillet over medium heat, cook 2 bacon strips until crisp, about 6–8 minutes, turning occasionally. Drain on paper towels. For sausage links: Place 2 all-pork sausage links in a skillet over medium heat, cover, and cook 10–12 minutes, turning to brown all sides and ensuring internal temperature reaches 160°F (71°C). Drain and keep warm.

On each plate, stack the two chocolate-chip pancakes. Sprinkle remaining chocolate chips on top so a few melt into the warm surface. Place the sliced banana along the side (or caramelized banana if prepared). Add two eggs and a portion of crisp hash browns beside the pancakes. Add the two strips of bacon or two sausage links to the plate. Serve immediately with maple syrup on the side.