Pancakes. We had them all the time when we were growing up. My dad, a regular pancake artist, used to make them in different shapes for us. We could ask for any shape we wanted, but I remember that our favorites were snakes, cats and cows (complete with udders). I always ate the appendages first, with homemade butter and King Syrup.
Unfortunately, I did not inherit my dad's ability to make pancakes. When I make pancakes, I usually have enough trouble with just the round ones. I can hardly ever get them to cook just right, so most of the time I don't even try. But this morning was cold. Maybe it was because I'd been spoiled by the ninety degree weather on Friday, but I really needed something hot for breakfast. And that something hot just had to be pancakes.
I found this recipe in a Virginia Hospitality cookbook that I've had for years. Feather Pancakes? How could they not be fantastic? They did live up to their name, and even I had no trouble making these up light and fluffy. I sprinkled some chopped pecans on the last few I cooked, and with the Spiced Maple Cream Syrup they tasted like Maple Pecan Cinnamon Rolls-Yum!
Recipe from Virginia Hospitality: A Book of Recipes From 200 Years of Gracious Entertaining
1 egg, lightly beaten
1 cup milk
2 Tablespoons light flavored olive oil (or other light tasting oil)
1 cup sifted flour
1/2 tsp. salt
2 Tablespoons baking powder (Yep, 2 Tablespoons)
2 Tablespoons sugar
- Sift together flour, salt, baking powder and sugar. Set aside.
- Whisk together the egg, milk and oil. Gradually add dry ingredients until combined. A few lumps are fine, (actually preferred.) Bake on hot griddle. (My griddle was non-stick, but I found that the pancakes were easier to turn if I brushed the surface before cooking with a thin layer of oil.) Makes about 8 five-inch pancakes.
Spiced Maple Cream Syrup
Inspired by a recipe found in Virginia Hospitality
1/2 cup sugar
1/2 cup maple syrup
1/2 tsp. cinnamon or baking spice (recipe here)
1/4 cup evaporated milk or half and half
- In a small saucepan heat sugar, syrup, water and spice. Over medium heat, stirring constantly, heat to boiling. Boil 2 minutes, stirring constantly. Take off of heat and let cool for 5-10 minutes.
- Stir in evaporated milk or half and half. Serve warm on pancakes or waffles. Keep left over syrup in the refrigerator up to one week. Reheat before serving.