My grandsons requested pancakes for breakfast last weekend, so of course, they got what they wanted because that’s how things roll at Grandma and Granda’s house. I used Mum’s recipe as I have for decades, never having to look at it since I’ve memorized it. Which might not seem like much of an accomplishment since it has only six ingredients, but it’s a pretty big deal to me who can barely remember my zip code.
Mum was a connoisseur of pancakes, having strict criteria for the definition of perfection. Her gentle and tolerant disposition turned into Judge Judy on steroids when she ordered pancakes in a restaurant, as they were invariably too thick, too chewy, and as absorbent as a sponge. And the ultimate insult was topping this travesty with gooey, caramel colored liquid impersonating maple syrup.
Mum’s pancake recipe is a winner, and here it is with some pictures since what kind of recipe blog would this be without photos?
Start by pouring about a tablespoon of white vinegar in a measuring cup and fill to the 1 cup mark with milk. Let it set so that the milk will sour.
Dump 1 cup of flour, one scant teaspoon of soda, and one scant teaspoon of salt into a bowl. ‘Scant’ is not quite a teaspoon but more than 3/4. I usually go even scantier on the salt and use about 1/2 teaspoon. More or less.
No need to sift, but mix dry ingredients together with whiskey. If you don’t know what a whiskey is, it’s my nickname for my kitchen whisk. I use my large Tupperware measuring bowl that Mum bought me long ago that’s seen one too many dishwashing cycles on the lower rack, but you can use any bowl you want because it doesn’t matter.
Add an egg and the sour milk to the flour mixture and blend with whiskey until relatively smooth, but don’t worry if there are a few lumps. Try not to get confused and add real whiskey to the mixture, but you could drink some if thinking about my affectionate name for my whisk has prompted a craving.
I use a nonstick pan that I’ve preheated on the cooktop until splashes of water sizzle. And since this recipe is so easy, I had to get water from the tap instead of relying on sweat.
Pour batter into the pan, then leave it alone until you see bubbles form on the surface. Which means you can’t leave it alone because you have to watch for bubbles, which I call fish eyes. When they burst and don’t fill in with batter the pancake is ready to flip, which takes about four minutes. The cooking part, not the flipping part, in case that wasn’t clear. Cooking the other side will take about half the time as the fish-eye side. So two minutes. If I’ve done the math right. Which is always a crap shoot.
Upon removal from pan, spread pancake with butter. Do not violate these delicacies by using margarine or any substance claiming to be butter or better than butter. Food factoid: Nothing is better than butter.
If eating with people who adhere to strict manners, pour some Maine maple syrup in a small bowl and dip each bite exclaiming, “This is the best pancake I’ve ever had.” If eating alone, don a yellow slicker, drench pancake with syrup, and make oinking and smacking sounds. When finished lick your plate, so you don’t waste a single molecule of deliciousness. Then hose down your yellow slicker because it is a sticky mess.
Here is a summary of the recipe:
Mum’s Perfect Pancakes (makes about four)
1 cup flour
Scant teaspoon soda
Scant teaspoon salt
1 cup sour milk (add 1 tablespoon of white vinegar to milk)
Mix with whiskey and cook. And if you don’t get the whiskey reference then see above, and remember to always read every word of my blog posts because you might miss something that will make you laugh.
Do you have a favorite pancake recipe or more tips on how to make the perfect pancake?
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