by Judith Sharlin
My husband David called them “Best Pancakes.” On Sunday mornings, we had my creation—whole grain pancakes with sliced bananas. Our son Hillel enjoyed them with chocolate chips. At times, he had them with both chocolate chips and sliced bananas.
I had handwritten the recipe on an index card that became soiled from the flour and eggs used in the pancake batter ingredients. Then, later, I typed it out because David urged me to make it more permanent and include it in my “next cookbook,” he said. I taped the recipe to an index card.