Pancake, by definition, a flat cake of thin batter fried on both sides on a griddle.
To me a pancake is much more, it is Sunday mornings when dad used to take over the kitchen and make a pot of coffee in the standard electric percolator (which you now pay about $100 for) and fry up some streaky bacon and mix up a batch of fluffy pancakes which we topped with butter and syrup. We would sit at our formica table and still be in our pj’s with the cartoons playing in the background in the living room. Mind you this was the time of black and white t.v., no cable and perhaps 2 stations with cartoons on a Sunday morning. Saturday mornings had a better selection.
En Jamima was the mix of choice. Not familiar with this brand? Well I cannot even remember how old I was before realizing En Jamima was really Aunt Jemima, pretty much a staple in many Canadian homes when I was growing up. I think the only other option for a boxed product was Bisquick.
Funny how easily different foods and their aromas bring these mostly buried memories flooding back and, if happy ones, make you want to recreate these with your own family.
While I think Aunt Jemima is great, making these tasty fluffy babies from scratch is simple, and oh, so cheap. My 1980 Good Housekeeping Illustrated is where today’s recipe comes from and I think you will find you go back to it again and again. So here is to flat cakes of thin batter fried on both sides on a griddle. Oh, and preferably fried using butter….in my opinion anyway. And why not a little dab of creamy butter on top of the finished product before add some warmed maple syrup. Don’t forget the crisp streaky bacon, dad style.
1 1/4 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon salt
1 1/3 cup milk
3 tablespoons vegetable oil
In a large bowl, mix flour, sugar, baking powder and salt. In a small bowl beat egg slightly and add in the milk and oil and give a stir.
Add the wet ingredients into the flour mixture and stir just until flour is moistened.
Heat your fry pan or electric skillet over a medium-high heat. Brush with oil or butter and pour batter by about 1/4 cupfuls onto hot surface. Cook until bubble start to burst on surface and edges look dry. Flip pancakes and cook until bottom is golden.
Serve with butter, whipped cream, syrup or whatever strikes your fancy. Add in some chocolate chips like I did. Make your own morning memories.