(That you can make any morning, not just on Sundays)
One of my most fond memories of my Dad are his breakfasts. Whether it was pancakes, grits, or creamed chipped beef, when he cooked, all was right in the world. One of my favorites as a kid were his pancakes, a recipe I hang on to and make to this day. (Trust me, pancakes from scratch are so much better than from a mix, and they really don’t take that much longer!)
Now as the picky eater I was I could only appreciate my Dad’s pancakes plain. I’d ask for them with nothing but butter, or margarine. Not to mention that I never fully understood the appeal of his other breakfasts. I’d eat the chipped beef but never the creamed part. In fact I feel like I’d ask him to wash it off…. Nevertheless, as an adult I have a whole new appreciation for his hearty southern breakfasts. These pancakes in particular, but all of his recipes are hearty, stick to your ribs, fill you up, and prepare you for anything that comes your way kind of breakfasts. (Likely the kind he ate when he worked on a farm in Pennsylvania to give him energy for all the chores and daily tasks.)
After pancakes we’d sit on the front porch swing, he’d drink his coffee and read the sports section and I’d read the comic section of the paper. Talk about the simple joys of life! Even though it’s been over 20 years since we lost my Dad, his pancakes will always remind me of him, and to never take the little things for granted.
A few suggestions:
- Make your pancakes one at a time. I know, I know, it takes MUCH longer this way, but they are SO much better.
- If you’re not immediately sampling the first pancake you make, standing at the stove, spatula in one hand, pancake in the other, you’re absolutely doing it wrong.
- Wait for the bubbles! These bubbles are the indicators your pancake is ready to flip.
- Do not, I repeat DO NOT press your pancake down with the back of your spatula! This is practically sacrilegious in our kitchen. Pancakes and hamburgers – keep your pressy spatula paws away!
*Adapted from The Joy Of Cooking
- 1 ½ C Flour
- ½ t Salt
- 1 T Sugar
- 3 t Baking powder
- 1 egg
- 1 ¼ C Milk
- 2 ½ T Melted butter
- Sift flour, salt, sugar, and baking powder together
- Beat egg, and milk in separate bowl
- Add milk and egg to dry ingredients, and then add melted butter
- The batter will be thick and relatively lumpy, this is okay!
- Preheat your pan to a medium heat. Add your fat of choice, I use oil
- Drop 1/4 C or 2oz of batter in your pan, and spread out just slightly
- Once the top of the pancake bubbles, flip
- Your pancake will rise unevenly, it’s okay! Don’t press it down to make it even, you’ll knock any semblance of air out of it and it’ll be like glue
- continue cooking your pancakes until you finish the batter. This recipe yields 6-7 pancakes.