Pancakes make me smile. :) Maybe it’s because I remember the many happy Sunday mornings when my children were young and we made pancakes for breakfast.   Big or little, thick or thin, pancakes with chocolate chips, blueberries or bits of bacon.  Or just plain.  My kids loved it when I poured the batter to make special shapes.  Fish or birds were easier to make than tigers but they ate them all.  So good when spread with real butter and drizzled with maple syrup.

pasAccording to the Pancake Appreciation Society, pancakes first appeared in a cookbook around 1439, but they are probably much older, dating back to Roman Times or before.  Using various recipes and methods, known by various names, they are eaten worldwide.

In the Lehigh Valley we celebrate Fastnacht Day on the Tuesday before Ash Wednesday.  But it’s also known as Pancake Day, or Shrove Tuesday – the last feast day before Lent.  It began in medieval times as a chance to use up eggs and fats before the 40 days of Lenten fasting.

IHOP, International House of Pancakes, has built an empire based on the simple pancake.  With over 1,300 restaurants across the U.S., Canada, and Mexico, they now serve over 700 million pancakes a year.   When we were dating, my husband and I sometimes met at IHOP for pancakes and waffles.  A few years later, we took our children there for special meals.  Happy times.

Pancakes are a simple food.   I once read a poignant story about a poor farmer whose wife had died.  There was little in the house for him to cook for his hungry family so, they made pancakes.  Their troubles were real but they found comfort by just mixing a bit of flour, milk, and eggs, and cooking it on a griddle.  Funny how that scene stays with me.

Here’s a delicious old family recipe.   It’s not exact but that’s how old family recipes are.

FARMHOUSE PANCAKES

  • 1 cup flour
  • milk (about 3/4 cup, but don’t add all at once)
  • 1 tablespoon oil or melted butter
  • 2 teaspoons baking powder
  • 1/2 teaspoons salt
  • 1 or 2 eggs (depending on size)

Add some milk gradually.  The more milk, the thinner the batter.  Beat in eggs.  There may be some small lumps in the batter.  Don’t worry about them.  Make sure the skillet is always well greased and hot.

Recently I found this fun video on You Tube.  Click the screen to watch it…then go mix up some pancake batter of your own.

Do you have a favorite pancake recipe, or restaurant that serves them?  Please share your story by clicking comments at the top of the article.

Sara