Thursday, January 10, 2013
Grammie Lyford's Pancakes
Our train pulled into Penn Station just after 10 PM on New Year's Eve. Battling the throngs of party-goers had not been anywhere in our original plan for the evening, an evening we had looked forward to spending quietly at home with friends, a thoughtful dinner, and a few bottles of bubbly. But life had different plans for us that evening and we quietly trudged towards the 6 train, bypassing people not much younger than ourselves in sparkly, barley-there outfits. We were exhausted and hungry.
By the time we returned to our apartment, any place we could have hoped to pick-up a quick bite was closed for the night. Our refrigerator was stocked with food, but all for time-consuming meals I had planned to leisurely put together on my days off. "How about pancakes?" I asked wearily. Mike nodded his approval as he removed his tie.
Soon the sounds of butter sizzling as it hit the hot griddle filled the tired silence and the smell of pancakes quickly engulfed our apartment. We sat across from each other with heavy eyes, comforted by the familiar taste of fluffy pancakes, smeared with softened butter and sweet maple syrup.
GRAMMIE LYFORD'S PANCAKES
Makes 8-10 pancakes
This is my great-great grandmother's recipe and, in my very biased opinion, it is the best pancake recipe in the world. The recipe is a great base for any variations you might wish to try - chocolate chip and blueberry are family favorites - and you just add your additions to the batter right before cooking. But on most weekend mornings, there is nothing more comforting than a big stack of plain pancakes with pure maple syrup.
1 1/2 cup whole milk
2 cups all-purpose flour
2 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon table salt
2 tablespoons butter, melted, plus more for griddle
In a large mixing bowl, whisk the eggs and the milk. In a medium mixing bowl, sift together the flour, sugar, baking powder, and salt. Mix the dry ingredients into the wet ingredients just until blended. Stir in melted butter to create a smooth batter.
Warm a griddle over medium heat. When griddle is hot, melt a bit of butter over the griddle. Scoop batter into desired size and cook until bubbles begin to form. Check to ensure the cooked side of the pancake is golden-brown, then flip to finish cooking on the other side. Serve immediately.