Growing up, pancakes were one of my favorite breakfasts. My mom would make them as a special Saturday morning treat, filled with chocolate chips and topped with Stonewall Kitchen’s now-retired Strawberry Piggy Sauce. Pancakes at Sarabeth’s in Manhattan or my favorite diner in Connecticut were my birthday brunch treat, and my first year in college, the meal I ate before I went off to the airport for school each term to say goodbye to the US for a few months. (The UK one-ups the US by having a Pancake Day, but their pancakes are actually more like what we consider crepes). I’d have them topped with strawberries and bananas and drizzled with maple syrup, because I liked blueberries and chocolate chips, but why change a good thing?