I come from a time when tradition dictated that Friday was Pancake Friday. That meant we had pancakes for supper on Fridays. At the time, we didn’t make pancakes from a box of ready-made, store-bought mix. I’ve dug back into the 1930s, 40s and 50s to pass along some of those good old-fashioned recipes. To properly make pancakes, you’ll need a heavy iron pan. If you don’t have one, use a thick aluminum pan. You’ll know the pan has reached the ideal temperature when you sprinkle drops of cold water into it and they bounce from the surface. If you add some fat to the pan and it starts to smoke, the temperature is too hot. Allow it to cool down some. From my mother’s recipes, I have learned to always add a little melted shortening to the pancake batter.
Finally, when making pancakes, never let your eyes leave the stove. Once the pancakes start to bubble, it’s time to turn them over. Never turn them over twice. Topping them off with maple syrup is ideal, but I’d also suggest tossing a little jam along with the syrup.
- 1 1/2 cups flour
- 1 egg
- 3 tsp baking powder
- 1 3/4 cups milk (suggest 3%)
- 1/2 tsp salt
- 3 tsp melted butter
- 3 tbsp sugar
- Mix all the dry ingredients together
- make a “well” in the middle of the mix
- Slowly add the egg and milk.
- Mix until you get a smooth mixture.
- add the melted butter.
- 2 cups flour
- 1 tsp salt
- 2 1/2 cups buttermilk
- 2 tsp baking soda
- 4 tbsp melted butter
- 2 eggs, lightly beaten
- Sift flour, salt and soda into a mixing bowl.
- Add buttermilk to eggs, along with the melted butter.
- Pour in the dry ingredients, mixing just enough to moisten.
- For each pancake add 1/4 cup of batter to a hot, lightly greased griddle.
- Cook until bubbles form on the edges.
- Turn over once and brown.