Pancakes

Wet ingredients - mix egg, brown sugar and vanilla in a bowl - melt butter and add milk (to cool it off before adding it to the wet mixture) - mix egg-sugar-vanilla with butter-milk.

Dry ingredients - mix flour, baking powder, nutmeg, cinnamon, salt and lemon zest in a bowl.

Pour wet into dry bowl and mix well. Add milk a tablespoon at a time until it reaches the consistency you are looking for. I like mine thick, but not gloopy. Something that will spread out easily on the pan, but not run uncontrollably around the pan.

Add the filling - see below for options.

Heat a non-stick pan on medium-low heat until it is good and hot. Add a "pat" of butter and copy about a 1/3 a cup size ladles of batter onto the pan. Turn a few times until they reach the desired doneness.

Filling Options: Chocolate Chip Pancakes are about as close to a staple in our household as you can get. For this recipe, I use - 3 handfuls of Nestle Semi-Sweet Chocolate Chips - I believe that would translate into about 1.5 cups.

Blueberry Pancakes - these are a nice alternative to the richness of the chocolate chip and I often split the batch and do a handful of blueberry pancakes while leaving most of the batter for the Chocolate.

Chocolate Chip Banana - follow the above, but mash up one whole banana and blend it with the batter.