Pancakes At Midnight

My parents established a tradition in high school, Pancakes at Midnight. No matter where we were, at the Prom, at the High School Dance, at the game, my Dad would say to me, I’ll see you and your friends for pancakes at midnight. Smart folks for no matter what we were doing, we would all walk across the front door threshold, sit at the family dining room table and eat “pancakes at midnight.”
Mom’s pancakes were special, a real tradition in our family. After she made the batter and let it sit for a few minutes, she would cook the pancakes on her cast aluminum griddle. Before she would ladle the batter, she would drop water on the pre-heated griddle. If the water bubbled and danced, the griddle was ready. Ladle by ladle, Mom would puddle the batter onto the griddle, leaving enough room in between for them to rise properly. Mom would arrange these well-risen cakes on a platter and place them in a slightly warm oven to hold while she finished.
The tradition doesn’t stop here. From the beginning, we would top Mom’s buttermilk pancakes with sour cream and home-made apricot jam. It was up to you what was on the bottom or the top. Mom’s recipe is included, along with her method, a true cooking secret of the Lazy V

Mom’s Buttermilk Pancakes

The ingredients:

1 ¼ cups flour

1 Tablespoon sugar

½ teaspoon baking soda

½ teaspoon salt

1 beaten egg

2 Tablespoons vegetable oil or melted butter*

1 cup buttermilk

The method:

  1. Preheat pancake griddle over low flame.
  2. Sift together the dry ingredients.
  3. Combine egg, buttermilk and salad oil* I recall distinctly that Mom would use melted butter, a key and secret ingredient to her pancakes, but when I asked my sister, Jolene, she recalls “always vegetable oil and as far back as Houston”. Just the other day, when discussing with Sister Joan, she confirmed that Mom used melted butter.
  4. Add to the dry ingredients stirring until just moistened.
  5. Bake on a greased griddle using vegetable oil.
  6. Reserve on a platter in a warm 200 degree oven.
  7. To serve, top with jam and sour cream or fresh berries and lo-fat yogurt. For the purists, top with melted butter and warmed maple syrup.

Love and Garlic, Nancy Vajretti celebrating The Cooking Secrets of the Lazy V!

Share

You can follow any responses to this entry through the RSS 2.0 feed.
You can leave a response, or create a trackback from your own site.

There are no comments yet, be the first to say something


Leave a Reply

You must be logged in to post a comment.



Follow

Get every new post on this blog delivered to your Inbox.

Join other followers: