I have many food memories growing up. Other than the “you must eat the liver” memory (ugh – do you have one like that too?), probably the next biggest would be our pancakes. Every weekend, Dad would make us pancakes using his mother’s recipe. They were of course, delish, and would come in the shape of the letters of our names. They were so much fun to eat. And, we could make them together. There was ingredient getting, measuring, mixing, pouring, the butter and cooking. Oh, and let’s not forget the eating. YUM! Dad would pile his pancakes up high on his plate, biggest pancake on the bottom to the smallest pancake on top. He’d ever-so-carefully place a small pad of butter on top of each pancake then drizzle maple syrup over the whole stack.
It’s been a long time since I’ve had those pancakes, but lucky me has moved to Seattle and spent a weekend with the family that has kept this little recipe alive. I had forgotten how delicious they really are.
At our house we’ve been eating pancakes with the lovely mix from Trader Joes, and it’s really yummy. But I think I’m going to just make these now….
They are amazingly light (much lighter than the TJ’s mix) and just sweet enough but not sugary.
I didn’t leave the table with that “oh, that pancake just SANK to the bottom of my stomach” feeling. And now, of course, I can’t stop thinking about these pancakes! Thanks Aunt Debbie!
Yum – those were the days.