I have rediscovered the joys of making pancakes. It’s been a while, but I’m back in the griddle.
Part of it is that I have the right equipment. The new cast iron scorcher and I have finally reached detente: I have agreed not to overheat its saucy bottom, and it has signed up for the breakfast “catch and release” program. Between a compliant cooking surface, the sturdy flipper, and enough cooling racks, I had all I needed but the motivation.
The San Jose Mercury News was the unlikely source of inspiration. They ran an article citing a panel of pancake experts, and I quothe: “Use real butter, real maple syrup, and don’t beat the batter too much.” How can you not be attracted to a food item so simple that a panel of experts couldn’t find anything to fight about?
The article also included a multi-batch recipe for straight-up pancakes. Mix the dry ingredients in a big bucket and store in the cupboard. When the maple muse strikes, pull out three cups, add eggs, milk and a little melted butter, and voila! You’ll be flapping these jacks before you know it.