I live for pancake breakfasts. They are a time honored tradition in my home. Birthday breakfasts, send-off breakfasts, house guest breakfasts, eat-the-whole-batch-alone breakfasts… the list goes on.
Needless to say, I’m pretty picky about my pancakes. I need REAL maple syrup, lots of butter, a cool glass of pulpy OJ, and pan cooked bacon to complement those little guys right, and on top of that, I need booze.
Yep, you heard me. My grandfather was the one who taught me to add a little oj and a dash of spiced rum to the mix to give it flavor and thin the batter (NOT a fan of doughiness).
Here is my recipe, which is a variation of my grandfather’s (he used Aunt Jemima’s dry mix, I prefer to make mine from scratch) and is based off of the Fannie Farmer cookbook recipe. I’ve been making this since I was about 9 years old:
•3/4 cup of milk
•2 tablespoons butter, melted
•1 cup white flour
•2 teaspoons baking powder
•2 tablespoons sugar
•1/2 teaspoon salt
Fannie suggests mixing the dry and wet ingredients independently, and then adding them together all at once.
Once mixed, I add:
•about 1/4 cup OJ
•about 1/8 cup Mount Gay spiced rum
•a dash of vanilla extract
•a dash of ground cloves
The thinner the batter, the less your pancakes will rise. I suggest cutting the batter slowly, maybe even cooking a few pancakes as you go so that you get the consistency you want! It is possible to water it down too much- you don’t want it to feel like crêpe batter.