Pancakes

Dear Boys,

When I left home, dear Granny Newton presented me with a cookbook.  She had crafted the fabric cover and carefully filled it with scores of recipes.  Some tried and true favorites.  Some that she thought worth trying.  Many hand-written, some clipped from newspapers.

There were also blank pages, and so I have added to the collection over the years.  It is my go-to cookbook for many dishes.

I guess this blog is a similar gift to y’all.  Only with 25 years of technology added to the format.

These pancakes are her recipe from that treasured book.

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You will need:

1 egg

1 Tbsp. vegetable oil

2 Tbsp. sugar

1 cup milk

2 tsp. baking powder

1/2 tsp. salt

1 1/4 cup all-purpose flour (If you use self-rising flour, you may omit the baking powder and salt.)

One of the fun things about this recipe is that it’s mixed in a quart canning jar.

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Put the egg and 1 Tbsp. oil into the jar.

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Add 1 Tbsp. sugar

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and 1 cup milk.

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Screw on the lid and shake until blended.

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You did a great job, John!

If you have children of your own one day, they are a wonderful help with the shaking.

And your wife will enjoy rolling over for a bit more sleep while y’all make breakfast!

(This wife and kid business is all one day, of course.  One day a very long time from now.)

But back to the pancakes . . .

Add 2 tsp. baking powder, 1/2 tsp. salt, and 1 1/4 cup all-purpose flour to the jar.  It will reduce mess if you use a funnel.

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Replace the lid and shake some more.

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Excellent work, Lee!

Should you have any remaining lumps, a whisk or an immersion blender will take care of them.

Now you pour a bit of cooking oil onto a hot griddle and spread it with a spatula to cover the entire surface.

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I always do one little test pancake to make sure everything is hot enough.

It needs to get little bubbles on top, and then it is ready to flip.

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Once you’re sure the pan is ready to go, you can begin mass production.

Recently Updated1You can add chocolate chips to the batter if you want to change things up a bit.  Or blueberries or pecans or oats.  There are many possibilities . . .

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You’ll have enough batter to make about eight pancakes.

I like butter and syrup on mine, but you could always go the fruit and whipped cream route, as well.

If you’ll eat some sausage or bacon on the side, a small serving of fruit and a glass of milk with your pancakes, you can avoid that I’ve-had-so-much-sugar-I’m-gonna-be-sick feeling.

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Enjoy!

I love you,

Mom

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2 responses to “Pancakes

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