Did your Grandma cook for you? My Grandma Shirley was a fabulous cook! She didn’t measure; it was all by taste and touch, which was quite frustrating to the rest of us who wanted to cook as well as she did. One recipe though that was actually written down was her delicious pancake/waffle recipe. These little delights are so buttery and a tad bit sweet that most people do not even put butter on them, they just eat them straight.
When my sons were in Boy Scouts, every camp out, without fail, they were assigned the pancake batter for the breakfast in the morning. When it came time for the camp out and I would drop off my boy (any of my 3 sons) for the camp, the boys and leaders would call out, ‘do you have the pancake batter’? I wondered if they would take my son(s) if I didn’t bring the batter?!
Not long ago I talked to a woman whose son was in scouts with one of my boys over 15 years ago, and she said her son had recently mentioned ‘the awesome pancake batter’.
So here you go with a long time family favorite.
Grandma Shirley’s Pancake/Waffle Recipe
1 1/3 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup white sugar (granulated)
1 cup milk
1/4 cup melted real butter (1/2 stick)
1 tsp. vanilla 2 eggs, separated into yolks and whites
Start with three (3) bowls.In a small bowl: Separate the 2 egg whites from the yolks, putting the whites in the small bowl and the yolks in the medium bowl (not shown), to later mix with the liquid ingredients .With a hand mixer, beat the 2 egg whites
Until they are stiff peaks; but not too dry. Tapping off excess.
In a medium bowl: Combine the flour, baking powder, salt and sugar.
Using the same hand mixer, don’t worry that it has a bit of egg white, mix up these 4 ingredients in this separate bowl.In another medium bowl:Still using the same hand mixer, now with a bit of egg white and flour mixture on the beaters, combine the milk, melted butter or margarine, vanilla and egg yolks until well mixed.
Your batter may be lumpy like this or smooth, it all depends on the temperature of the melted butter when you add in the milk.
EITHER way, it works out just fine!
Now, pour the mixed liquid ingredients into the bowl with the combined dry ingredients and mix well with the same hand mixer.Take the hand mixer out, tap off any excess batter.
With a rubber spatula, NOT the mixer, carefully fold in the egg whites just until combined.
Cook as desired.
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