Softly and Tenderly
Are you the kind of person who can take one bite of a stack of pancakes and tell whether they’re homemade or not?
Softly and tenderly, that’s how I make these pancakes. Made the good, old fashioned way with buttermilk. I created this recipe in Oklahoma way out in the country at age 15 when I first found solace in baking and cooking. It was the beginning of wonderful things. I can still see the old 2 bedroom wooden house painted in white with shutters of blue. I can smell the aroma of freshly baked apple cake that Nanny had waiting for us on Friday nights after we got off work and headed north 2 hours for the weekend.
Out in the garden was a garden full of ripe red tomatoes warmed by the sun, okra that we would slice thinly, dip in milk and roll in cornmeal and fry to a crunchy golden brown, green onions, potatoes, green beans and beets. We’d sit under the big oak tree in green metal chairs rocking back and forth after dinner and talk about life. I was lucky to have those good ole days.
The mornings would welcome sausage patties and bacon, biscuits, eggs and my buttermilk pancakes made in an old and well-seasoned cast iron skillet. Nowdays I tend to make them on an electric griddle and have to admit that it’s not as “magical.”
- 1 1/4 c flour
- 1 egg
- 1 1/4 c buttermilk
- 1/4 c whole milk
- 1/4 c sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 c vegetable oil
- 1. Preheat griddle to 350 degrees (or you can use a nonstick skillet). Mix the egg, milks, sugar in a bowl with a whisk. Add the soda and baking powder and whisk again. Add the oil and flour and whisk until smooth.
- 2. Pour batter onto the griddle and flip when small bubbles appear. Makes about 6-8 large pancakes