Grandpa’s Pancakes

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.

Author: Huw Raphael

A Dominican Tertiary living in San Francisco, CA. He is almost 59. He feeds the homeless as a parochial almoner and is studying to be a Roman Catholic Deacon. He is learning modern Israeli Hebrew and enjoys cooking, keto, cats, long urban hikes, and SF Beer Week.

%d bloggers like this: