Sunday morning is when we usually savor a breakfast of pancakes and all the trimmings. These depend upon what’s in the refrig. If you’re ever able to find Portuguese sausage, serve it up sliced and sautéed. Yummy…my mouth’s already watering. An egg, fried, over-medium, is nice, or eggs scrambled with chopped onions, red peppers, mushrooms is very tasty. But the piece-de-resistance is the following recipe for the smoothest, easiest-to-make pancakes. And I don’t like making this usually, difficult-for-me-to-get-right food. My husband’s way better at it, although lately, not so much. We’ve now been opting for pancake houses, like the International House of Pancakes, which can be found in many cities. An absolute favorite is Pancake House in Nashville, where you can breakfast on southern cooking at its greatest. There’s always a lineup of customers, but it moves pretty quickly, and the wait’s worth it. Soooo worth it!!!!!!
But if you’re in the mood for pancakes, and really don’t want all the fuss and bother of watching, and waiting for the right number of bubbles to form before flipping these oft-times, temperamental delicacies, then this is for you. I know there’ll be some of you, maybe many, for whom pancakes is a “no-brainer.” Well then, you’re really, really blest. Wish I had a “white thumb” when it comes to cooking, but sometimes I’m just “all thumbs.” And pancakes is definitely one of those times. I usually blacken them before the insides are cooked. So if you are inclined to share some tips for getting them right, feel free. Like I said, my husband’s not even doing so well with making great pancakes these days. Maybe my lack of “white thumbs” has rubbed off on him. Forty years together, these things happen.
The beauty of this pancake recipe is that you combine all the ingredients in an iron skillet, put it in the oven, and forget about it. Well, not literally, more like 15-20 minutes. But no checking every few seconds to decide when they need flipping, removes the stress, and replaces it with unbridled enthusiasm to sink your teeth into what will taste like a “heavenly cloud,” baked “cotton candy,” French pastry. And you can take all the credit, even though your iron griddle and oven did all the work. Well, okay, you put all the stuff together. Hey! That’s work!
After this buildup, hope this recipe doesn’t fall short. But I don’t think it will.
Preheat oven to 400 degrees.
Ingredients: 1/4 cup butter, 1/2 cup flour, 1/2 cup milk, 2 eggs ( beaten), salt and nutmeg to taste
Melt butter in iron skillet in oven. Combine flour, milk, eggs, salt and nutmeg in bowl; mix well. Pour into skillet. Bake for 15-20 minutes or until lightly browned. Garnish with confectioners sugar. Serve with REAL maple syrup which keeps the dish “light,” not heavy. But hey! Whatever suits your taste buds, go for it. Even “Mrs. Butterworth” tastes good, as does blueberry jelly. My favorite way to serve up these pancakes is with a handful of fresh blueberries, lovingly distributed over the powdered sugar.