my great grandma’s pancakes

July 29, 2011

***So just a little note for those enrolled in the August SnapShop: If you paid by credit card or PayPal you should have received an email from me by now. If you paid by e-check you will receive an email once your check clears. Being the genius I am, I listed the closing date of class as Monday, August 21st…that is actually Monday, August 22nd.

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Last week I shared this picture, and you asked for the recipe:
So here you go….the tricky part is the flour. And..you if you don’t have buttermilk you can make a substitution (1 cup milk plus 1 tablespoon white vinegar or 1 tablespoon lemon juice. Let stand 5 minutes.)

So the trick to this recipe is the flour. I am guessing it is about 1 and half cups of flour, but really you add a cup and then slowly add more until it is drippy, but not watery. The thicker your batter, the thicker your pancakes. I like thin pancakes, but not so thin that when I pour the batter on the griddle it goes everywhere. Can you tell I am a cook with those terms? Gotta be honest, it is laughable that I am posting anything cooking related on my blog!

My dad uses an old honey container for his batter. I got this bottle in the cake decorating section of a craft store. I cut the top to make it a bigger opening. This is the best way to make pancakes…you can do all sorts of things!

Whatever batter hits the griddle first is going to cook the longest…and get the darkest. So, I draw an outline and let it cook a few seconds before filling in the rest. Don’t forget if you do words you have to “mirror” the image so it flips over correctly.