AMONG My earliest childhood memories (which start around age 2) is Grandpa cooking breakfast. When I would stay with my Grandparents, I slept on the sofa in the living room. Grandpa would get up very early in the morning and make himself breakfast. It was always the same thing, and I can see him sitting at the head of the table in the kitchen (all one room with the living room in their trailer). It’s dark outside and there’s just a gold-coloured light coming from the one overhead fixture. One pancake, some juice and percolated coffee. Sometimes, if I woke up he would make me a pancake as well. His was adult sized while mine was kid-sized.
Lately, I’ve been remembering his recipe – which I’ve never used, if I’m honest. Mixes and Bisquick took over long before I could cook. But scratch seems like the best option:
- 1 Egg
- 1/4 Cup milk
- 1/4 Cup self-rising flour.
That’s it. Don’t over mix. He always fried it up in corn oil: makes the edges very crispy. If you’re making another, there’s enough for two pancakes there, really. But you can add another 1/4 cup each of the flour and milk and do well. This recipe also works well with self-rising cornmeal: try it with 1/4 of meal or 1/4 each flour and meal.
Doxos 