Posted in Breakfast

They eat pancakes in Louisiana too

Natchez Indian hut
Natchez Indian hut

Daughter dearest just got back from a 3 week vacation to visit a former neighbor. She had a good time and was able to experience humidity first hand. Funny how Seattle looks really good right now.

This morning they were discussing pancakes and how there was a dearth of experience and recipes between them.  In order to keep breakfasts happy, I’ll supply the one I use, which is always favorably received.  I recall my nephew saying I made the best pancakes, which is something, because his mother is an excellent cook!

Pancakes

Adapted from the Betty Crocker cookbook, © 1978, 1969
  • 1 egg
  • 1 cup all-purpose flour
  • 3/4 cup milk
  • 2 T shortening, melted or vegetable oil (I prefer the vegetable oil or melted butter)
  • 1 T sugar
  • 1 T baking powder
  • 1/2 tsp. salt

Beat egg with hand beater until fluffy.  Beat in remaining ingredients just until smooth.  For thinner pancakes, stir in additional 1/4 cup milk.  Grease heated griddle.  To test griddle, sprinkle with a few drops of water.  If bubbles skitter around, the heat is just right.  If you put your batter on a pan which is not hot enough, it won’t brown properly.

Pour about 3 tablespoons batter onto the hot griddle.  Cook pancakes until puffed and dry around the edges.  Turn and cook other sides until golden brown.  Serve immediately or keep warm on a cookie sheet in a 250º oven until ready to serve.  Makes about nine 4-inch pancakes.

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