But how many times do you sit there flipping pancake after pancake and by the time you get to the last one the first ones are cold and yucky? And if you're making them for a crowd, forget it, there never seem to be enough and by the time YOU sit down to eat everyone is done and off doing their own thing.
While making a big batch of pancakes for breakfast one morning and for freezing for mid week quick breakfasts, I realized that I didn't want to sit there in front of the griddle forever and a day, so I made the pancake mix and then dumped it all into a 9x13 and popped it into the oven.
Once it was cooked all the way through, I removed it and cut it into squares, as if I was making brownies. The kids loved it and so no more flipping pancakes, unless I'm making a very small batch.
Chocolate Chip and Banana Pancake Squares
Pancake Mix (just follow the directions for the amount you want)
Preheat oven to 375 degrees. I like using sheets of parchment paper and I make them longer than the pan so that I can use the sides to lift it off the pan when done.
Prepare the pancake mix as usual. Add the chocolate chips, then pour half of the batter into the pan. Depending on the amount of batter you have you may need to use a smaller pan like an 8x8.
Add the banana slices.
Pour the rest of the batter over the bananas, slowly cause you don't want to disturb the bottom layer of batter, if it does mix a bit, it's ok.
Pop into the oven and bake for about 30 minutes or until golden brown. Insert a toothpick into the center to make sure it's done, if it doesn't come out clean just cook for a little longer.
Lift the pancake off the pan by using the parchment paper.
Cut into squares and serve drizzled with syrup.