2 teaspoons baking powder
1 cup all-purpose flour
1 lrg egg
1 cup milk
cup miniature semisweet chocolate chips
(or sliced bananas)
Sweetened whipped cream
Add egg mixture and chocolate chips to flour mixture; stir just until evenly moistened.
Place a nonstick griddle or 10- to 12-inch nonstick frying pan over medium heat. When hot, lightly butter if desired. Spoon 1/4-cup portions of batter onto griddle, about 1/2 inch apart. Cook pancakes until edges look dry and bubbles on surface begin to pop, about 3 minutes each. Turn pancakes over and lightly brown other side. Transfer to a plate and keep warm; repeat to cook remaining pancakes.