Pancakes And Powdered Sugar
I’m supposed to get a few recipes together for an article about my new book The Man She Married. The request sent me into a mini-panic because I don’t cook.
Innocent Husband says I “cook by fire alarm.” As in, when the fire alarm goes off because of billows of black smoke I know that the food is burned enough.
Rebel Dancing Daughter, Darling Laughing Son, and Adventurous Singing Daughter once told me that I “re-heat” food. I told them they didn’t starve when they were kids, did they, so what the heck was the problem?
They laughed.
I told them in a grumpy voice that they were all grounded.
They laughed again.
Luckily, I have my late father’s recipe for buttermilk pancakes that he used to make for us every Saturday when we were kids, so – whew – I would use that.
But they needed a photo so I had to make the pancakes, and yes, I managed to pour half a bag of powdered sugar over the top. Why did I need a sprinkle of powdered sugar over the top? Because I burned parts of the pancakes.
I am going back to what I do best: Eating. Reading. Daydreaming. But if YOU need the best pancakes in the world, here’s the recipe.
My Dad’s Delicious Buttermilk Pancakes
Three cups buttermilk
Two and a half cups flour
Two eggs, beaten
One tablespoon baking powder
One teaspoon salt
Three quarters teaspoon baking soda
One tablespoon hot water
Two tablespoons corn syrup
Mix the buttermilk and flour. Cover and let stand in the fridge for 12 hours. The next DAY add the beaten eggs, baking powder, salt, dissolve the baking soda in the hot water. Add the corn syrup.
Mix again. Heat that griddle up and enjoy.
(Don’t burn them. The fire alarm will go off. Trust me. I know this.)
