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vanillafluffyBatter up!
From China to the local IHOP, what's your favorite meal involving pancakes?
Growing up, my mom made what we always called Norwegian pancakes. The original recipe was my Norwegian grandmother's, although I have it on good authority that Mom's were better.
They were very thin, like crepes, and Mom created them in her trusty cast-iron skillet. Peter once said that Mom's pancakes had barely enough flour to hold the eggs together, but I just remember how good they were. There were vanilla and orange extracts in the batter; I've always thought that restaurant pancakes taste bland and floury compared to them.
Mom would made a quantity of them, folding them, layered, into one of her classic Corningware casseroles to keep warm. We all sat around the kitchen table and I'd take a pancake and unfold it and gently baste a pat of butter across the still-warm surface. Take a slice of American cheese, fold it into quarters lengthwise, and run them along the fold-line. Roll the pancake around the cheese and drizzle with Log Cabin syrup. Eat. Repeat until stuffed or Mom refused to make any more, whichever came first.
I was too young at the time to think to ask for details of the process or the recipe, which wasn't written down---and to the best of my recollection, we never had them after we moved to Florida when i was 13---but about once a month during my childhood, that was our special Sunday brunch.
.
From China to the local IHOP, what's your favorite meal involving pancakes?
Growing up, my mom made what we always called Norwegian pancakes. The original recipe was my Norwegian grandmother's, although I have it on good authority that Mom's were better.
They were very thin, like crepes, and Mom created them in her trusty cast-iron skillet. Peter once said that Mom's pancakes had barely enough flour to hold the eggs together, but I just remember how good they were. There were vanilla and orange extracts in the batter; I've always thought that restaurant pancakes taste bland and floury compared to them.
Mom would made a quantity of them, folding them, layered, into one of her classic Corningware casseroles to keep warm. We all sat around the kitchen table and I'd take a pancake and unfold it and gently baste a pat of butter across the still-warm surface. Take a slice of American cheese, fold it into quarters lengthwise, and run them along the fold-line. Roll the pancake around the cheese and drizzle with Log Cabin syrup. Eat. Repeat until stuffed or Mom refused to make any more, whichever came first.
I was too young at the time to think to ask for details of the process or the recipe, which wasn't written down---and to the best of my recollection, we never had them after we moved to Florida when i was 13---but about once a month during my childhood, that was our special Sunday brunch.
.