From A Past Edition Of The New Orleans Menu Daily By Tom Fitzmorris Pancakes It's traditional to serve pancakes on Shrove Tuesday, but we never eat them then; we're too busy with Mardi Gras. Instead, we eat them constantly throughout the rest of the year. My daughter Mary Leigh particularly loves them. Our homemade buttermilk pancakes are so easy that we always wonder why anybody uses a mix. I find that using self-rising flour makes for a fluffier pancake. One pancake mystery that's never been solved: why it is that the first one you make is the worst one. Daddy always gets that pancake. 1/2 stick butter, melted 2 cups buttermilk 2 large eggs, beaten 1/2 tsp. vanilla 2 cups self-rising flour 1/4 tsp. cinnamon Pinch salt 3 Tbs. sugar Extra butter for the frying pan or griddle. Preheat a griddle or heavy skillet over medium heat. 1. Combine the first four ingredients in a large bowl and whisk together well. 2. Float all the dry ingredients on the wet ingredients and stir in with a whisk. Just stir enough to combine; don't stir so well that all the lumps of dry flour are gone. If the batter seems too thick, add a little water (about 1/4 cup). 3. If you can, let the batter sit out for about ten minutes before making the pancakes. This is not essential, but it definitely makes a fluffier flapjack. 4. The griddle or skillet are hot enough when a drop of water "dances" across its surface. Spread about 1/4 tsp. butter on the hot surface and immediately pour on the batter to the desired size. Cook until bubbles break on top, then turn the pancake over. The second side will take about half as long as the first side. Makes about ten medium-size pancakes. Click here for an index of recipes from past editions. © 2008 Tom Fitzmorris. All rights reserved. news@nomenu.com