Before I could even reach the sink, I became Mom’s sous-chef while I was perched on the 1980’s style, laminate countertop. She would let me stir and add ingredients to her delicious dinners; I felt so special and grown up. Little did Mom know then, she would create a MONSTER!
The very first recipe that I followed, without supervision, was at age 8: Puff Puff Pancakes. Mom was ill and I was hungry. By this time, I was familiar with the kitchen appliances, and comfortable combining the ingredients and following a recipe by myself. Puff Puff Pancakes became my desired breakfast. I wanted it every weekend, and found various ways to mix it up; in lieu of the pancake staple, Aunt Jamima’s syrup, I preferred melted peanut butter. I believe I even tried marshmallow fluff once! (By the way, I did not eat this sugarfest before s
chool!)
PUFF PUFF PANCAKES
1/2 cup Flour
2 Eggs
1/2 cup Milk
Pinch Nutmeg and/or Cinnamon
1/4 cup Butter
Powdered Sugar
Mix flour, eggs, milk, and nutmeg together, leaving batter a bit lumpy. Melt butter in a 9" pie plate; pour batter on top of it. Bake at 425° for 20 minutes or until golden brown and puffy. Sift powdered sugar on top. Serve warm with your favorite syrup.
Puff Puff Pancakes was in one of my first cookbooks, The Just for Kids Cookbook, by Betty Malisow Potter. Potter was once a coworker of my mother, and I have one of the first published editions. The Just for Kids Cookbook is a fun cookbook that will engage kids of all ages. To my surprise, this sweet book is on Amazon (23 years after I received mine).
These days, recipes have become starting points, and sometimes just grocery lists. I have a tendency to abandon the structured recipe, and “eye-ball” the ingredients; thus, writing my recipes for you will be a challenge for me! Nevertheless, I am up for it!
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