Today I am compelled to write about pancakes. Mostly because the fitness blog I love to hang out on is all about protein pancakes (check out the recipe), but because I find myself making pancakes for my boys several times a week.  The thing about from-scratch pancakes is that once my picky child discovered them, I was no longer able to get away with one bowl and Bisquick (I don't eat pancakes so do not appreciate the nuances).

My base recipe is Sunday Morning Pancakes.  However, due to the fact that buttermilk is not something that is a 'fridge staple, I modify the recipe to substitute the buttermilk and milk to 1 cup of milk and 1 tablespoon of lemon juice (or, whatever dairy product I have that needs to be used - I've mixed in yogurt, whipping cream, half and half, and sour cream). It takes 3 bowls (or glass measuring cups) and a fork, and a 2 tbs (approx) ice cream scoop. And the griddle. But apparently it's worth the work.

Once the butter is cool enough to accept the yolk without cooking it (I melt the butter first and set it aside while I do everything else and heat the griddle), it's go time.

Whisk (fork whisk, I mean) the yolk into the butter.

Whisk the dairy product du jour with the egg white.

Whisk the dry ingredients.

Whisk the two liquids in whatever container seems easiest. The butter/yolk mixture will be suspended.

Whisk the wet into the dry until it is completely blended and a nice batter consistency. I do not subscribe to the 30 seconds it's supposed to be lumpy theory. If it seems too thin, add flour. Too thick, add milk.

Using the scoop, plop 6 pancakes onto your lightly greased 350 degree griddle. When the craters start to pop and they are starting to look dry, give them a flip and let them go about 45 seconds. Do this again. Now stir a handful of mini chocolate chips into the batter and make 2 more batches. IF there are any left, cool them completely, wrap in paper towels, and stash in the freezer.

And those, peeps, are PANCAKES.