Saturday morning in my parent’s house was a ritual. Mom would make pancakes: the smell (often complimented by sausage or bacon) would float through the house and rouse us from our beds–the perfect start to a lazy weekend!
Saturday came in the newly minted Cossette UK household and no one was there to make the pancakes… except me!
But there’s a secret family ingredient that I was missing in England, without which it was impossible to make Cossette pancakes. Okay, secret’s not the word…. It was Bisquick. All the dry ingredients—premixed—in a box. Add eggs and milk, and you have the fluffy, yummy American staple.
Off to the internet I ran for a recipe! Surely these have been made from scratch before…
Hurdle 1. Pancakes are not internationally universal. If you type in “pancake recipe” from a British IP address, you ain’t gonna get no American recipe. The English do a flat, eggy thing that is a doughy cousin to the French crepe.
Hurdle 2. If you internet search American Pancakes, you get a bunch or British interpretations of an American food. They might be accurate, or they might be completely untrained in the American palate. But it doesn’t matter, because all the measurements are in grams! If it doesn’t say “cups,” I don’t know how to make it.
Hurdle 3. Choosing the recipe. So let’s say you get past the British recipe’s and actually find an American recipe, in American measurements. NOW you have to make it taste like Mom’s pancakes (i.e. like Bisquick)! Sigh. There is only one way: trial and error.
Hurdle 4: We ain’t got no “cups.” Ehhhhhh, never mind. Just use a cup from the cupboard. It couldn’t be that different, could it?
After several weeks of attempts—to all of which Hawkgirl supportively said, “mmm, these are delicious!” (Hey, what did she have to lose?) but my trained tongue dutifully disdained—I had finally found a recipe that I could tweak! It only took a few adjustments. But I finally achieved a pancake product I would enjoy. Results may vary, but here’s the winning recipe….
1 1/2 cups all-purpose flour
2 1/4 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
3 tablespoons butter, melted
- In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix (whisk) until smooth.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
- Slather with maple syrup for an ultimate American classic breakfast experience!