Bye Bye Aunt Je-mi!

I’m a bit embarrassed to confess that until very recently, I outsourced my pancake making to Aunt Jemima. And then, hearing reports from my son that my mom (his ‘abuela’) makes him pancakes from scratch every sleepover morning, I decided to rethink my lazy ass approach to pancake (or griddlecakes) making.  It’s a simple, time-tested, tasty and old fashioned recipe borrowed from the classic Fannie Farmer Cookbook. The toughest step in the recipe is melting the butter; that’s how easy this is. Buh-bye Auntie J!

        1 cup 2% milk or whole milk
        1 egg
        2 Tbsp melted unsalted butter – slightly cooled (so it doesn’t scramble the eggs)
        1/2 tsp salt
        2 Tbsp sugar
        1 cup flour (you can very easily substitute gluten free flour)
        2 tsp baking powder
        1/2 tsp cinnamon (optional)


Mix all the dry ingredients together in one bowl and all the wet in another. Then slowly mix in wet to dry. If the batter is too thick for you then add as much milk as you need (a little at a time) to meet the desired consistency. Lightly butter or oil a griddle and set over moderate heat.
Drop 1/4 cup of batter at a time. Cook on the griddle until the top of the cakes are full of bubbles and the undersides are slightly brown. Flip with a spatula and cook the other side.
Bubbles = Flip

Bubbles = Flip

Serve with warm maple syrup, fresh fruit, yogurt, etc.

For savory variations, eliminate the sugar and:

-add fresh corn kernels and chopped jalapeño to the batter, cook as directed
-serve cooked cakes alongside sour cream, chopped onions and caviar instead of blinis

Save the mix for those brutally hungover mornings. Scratch that, if you’re that pickled order from the local diner; they use a mix

Let your taste buds soar!