It’s doesn’t get much simpler than this. Pancakes. Fun to make, even more fun to eat. They’re not particularly time consuming yet still evoke images of lazy mornings. The best of both worlds. I made these one weekday when Evan started class a little later than normal. And honestly they’re not any more work than adding eggs to a box mix. Once you get the basic batter down – just a mixture of flour, baking powder, eggs, and milk – you can add pretty much anything else you want. This time I went with a combination of banana and chocolate chip, but go wild. Any mixture of fruit, nuts, and/or chocolate is bound to be a success.

What’s your favorite pancake combo?

Banana Chocolate Chip Pancakes

Adapted from Mark Bittman’s How to Cook Everything
Yield: 4 to 6 Servings

INGREDIENTS:
2 cups all purpose flour
2 teaspoons baking powder
2 eggs
2 cups milk
10 ounces chocolate chips
1 banana, cut into thin slices

METHOD:
Mix together the flour and baking powder in a large bowl. In a separate bowl beat the eggs into the milk. Gently stir the mixture into the dry ingredients. If the batter seems thick add more milk. Fold in the chocolate chips and banana slices. Heat a pan or griddle; melt small amount of butter if not using non-stick. Ladle the batter into the pan, making the pancakes any size you wish. I usually use a 1/4 cup. Flip when bubbles appear on the top of the pancake and the bottom is lightly browned. Cook a few more minutes, until the other side is lightly browned, and transfer to an ovenproof plate. Keep pancakes in 200F oven to stay warm while the rest of the pancakes cook. Serve with maple syrup, butter, pomegranate syrup, Nutella, jam, honey, yogurt, or anything else your heart desires.