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.
Pancakes
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Buttermilk Pancakes
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Instructions