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Scrambled Pancakes
From: Joan Bramsch
I called my mother Tinkerbelle Mama because she refused to grow up. She had a
delightful sense of childlike wonder that she held to until her last day on Earth. I feel
quite certain she is spreading joy among the angels now.
One of the most fun recipes Tinkerbelle Mama ever made for me as a child was
Scrambled Pancakes. I have carried on the tradition with my own children and now my
grandchildren, and so I present it to you as a loving tribute to my beloved Tink.
3
1
1
3
cups flour
1/2 tsp. baking powder
tsp. salt
tbsp. sugar
Into a large bowl, sift dry ingredients together.
Add:
3
1
2
large eggs
tbsp. vanilla
cups milk
Mix together, adding more milk, 1/4 cup at a time, until the mixture is thick as unset
pudding.
Heat two heavy frying pans (cast iron is terrific if you have them). One is for frying; the
other is for keeping the pancakes warm until served. Add a teaspoon of butter or oil to the
cooking pan. When the pans are hot, turn off the heat under the warming pan, and you
are ready to begin.
Pour some of the batter into a measuring cup with a spout or into a teapot. Drizzle the
batter round and round into the hot frying pan, creating sizzling paths of frying batter. As
soon as the batter is crisp along the edges, use a wooden spoon to stir the pancake
rivulets, gently stirring,stirring, until they break apart to form smaller, irregular-shaped
pancake pieces. When they are brown and crispy, turn out into the warming pan. Add
more oil. Repeat until you have enough servings for your family. Then heap on warmed
plates and serve with syrup.
Now the fun begins! Plan to dine for at least an hour, for each crispy piece must be
examined before it's popped into the mouth and consumed. Why, you may ask? Because
there are mystery shapes in every morsel! Special secret shapes - "Oh, look! A camel."
Crunch. "Oh, here's a perfect elephant!" Chomp! "A rocket ship!" Nibble. "A roller
skate!" Gobble.
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