Banana Chocolate Chip Pancakes

Right off the bat, let me say that I'm more of a simple breakfast kind of gal. Most days I'll happily trade a platter of eggs and bacon for a bowl of oatmeal. But there is something about weekends that gets me hankerin' for something more...

Introducing banana chocolate chip pancakes. This basic pancake batter recipe comes from my mom via a family friend in Watford City, land of cattle ranches and oil rigs. I'll bet my mother has made the basic batter hundreds of times over the years, using the same worn Tupperware bowl.

I've tried out other pancake recipes with buttermilk, buckwheat, and who knows what else, but I always return to this one, calling Mom yet again to scribble the measurements down on a scrap of paper. The banana slices and chocolate chips are a recent addition, but a very good one if I do say so myself.

This will make enough pancakes for two big eaters; double the recipe if you have kids or company. Feel free to use fresh or frozen blueberries instead of bananas and chocolate chips - or just go plain Jane.

Banana Chocolate Chip Pancakes
2 Tablespoons canola oil

1 egg

1 cup flour

1 cup milk

2 Tablespoons sugar

2 teaspoons baking powder

1 teaspoon salt

1 ripe banana, thinly sliced

Chocolate chips, as many as you like

Beat together oil and egg. Add remaining ingredients EXCEPT banana and chips; stir just until mixed. Pour batter onto hot griddle, immediately topping each with banana slices and chocolate chips, slightly pressing bananas into the batter with spatula if needed. Once you see bubbles popping on the surface, flip and cook a couple more minutes on the other side.