Peel one very ripe banana and mash it in a small bowl until it reaches a smooth, liquid consistency. This mashed fruit is a top-notch professional secret that provides natural moisture and a deep sweetness to the batte.
In a large bowl, combine the flour, sugar, baking powder, and sea salt. Use a whisk to stir the dry ingredients thoroughly.
Mix the milk, egg, and melted butter with the mashed banana in a separate container. Pour the wet mixture into the dry grains and stir with a spoon until just combined. It is vital to leave some lumps in the batter; over-mixing is the most common mistake that leads to a rubbery, tough texture.
Grease a non-stick griddle or skillet and set it over medium heat. Test the temperature by dropping a bead of water onto the surface; if it sizzles, the pan is ready. Using a consistent medium heat allows the thick banana batter to cook through to the center without scorching the outside.
Pour 1/4 cup of batter per pancake onto the hot surface. Sprinkle a few chocolate chips directly onto the wet tops. Wait for small bubbles to form and the edges to look dry before flipping. This “sprinkle-in” method is a top-notch move that guarantees an even chocolate distribution in every bite.
Layer your warm pancakes with fresh strawberry slices and the second sliced banana. Top the stack with a generous amount of whipped cream, chopped walnuts, and a maraschino cherry. Finish with a drizzle of chocolate sauce or maple syrup to complete the professional ice cream parlor look.
