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Adults who write for children have vivid memories of their own childhoods. One of mine is of PANCAKES. The making of pancakes. The consuming of pancakes. The utter stickiness of pancakes. From the time I could hold a fork most of my Saturday mornings involved pancakes. LOTS of them.
There are many great children’s books dealing with pancakes. Two favorites of mine are Pancakes for Breakfast by Tomie dePaola and Pancakes for Supper by Anne Isaacs. The above titles pretty much sum up my idea of a perfect world. Those books bring back lovely memories of sitting down to the breakfast table and attacking a stack of flapjacks.
By the time I was out of the highchair my method was down pat. I would smear a dab of butter on each steamy cake, and then moisten it with syrup before buttering the next. Then I would drench the whole thing, forming a maple pool around the bottom of the plate. Sometimes Mom would tint the batter with food coloring, though why cotton candy pink, alligator green and turquoise blue pancakes were a thrill is a mystery to me now.
Here is my favorite recipe based on the “Griddlecakes” recipe from The Fannie Farmer Cookbook (Twelfth Edition). Make at your own risk. You just might be creating some pancake memories!
½ to ¾ cup milk
2 tablespoons melted butter
1 egg
1 cup white flour
2 teaspoons baking powder
2 tablespoons sugar
½ teaspoon salt
Beat milk, butter and egg lightly in mixing bowl. Mix the flour, baking powder, sugar, and salt and add them all at once to the first mixture, stirring just enough to dampen the flour. Lightly grease a griddle or frying pan and drop the batter from a ¼ measuring cup onto the hot griddle. When the cakes are full of bubbles on top flip them over to brown the other side.
Posted in September, 2007
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