January 23, 2010: Mrs. C.'s Pancakes

In the early years of marriage, Sunday mornings used to mean making homemade breakfasts with the works, especially the sweet stuff: variations on pancakes, waffles and French toast. What pleasure I got from succeeding in getting a new recipe right while also putting a smile in my husband's tummy.

I just took out the dog-eared and splattered recipe card for Mrs. C.'s Pancakes from my ancient recipe box. I cut it out of the New York Times Sunday Magazine circa 1980... I think. On one side I taped the ingredients and directions; on the other side I taped the accompanying photograph which shows an old-timey flowered plate with a stack of the golden pancakes resting in a puddle of maple syrup and crowned with an ample pat of butter. Mrs. C. is Kathleen Claiborne, Craig Claiborne's mother. And, Craig Claiborne is none other than the late venerable food editor for the Times. His roots were in the American South which is reflected by the cornmeal base in his mom's recipe.

MRS. C.'S PANCAKES

1/2 cup cornmeal
1 T sugar
1/2 t salt
1 cup boiling water
2 eggs, SEPARATED
1 cup flour
1 T baking powder
1 cup milk
1/4 cup peanut oil

Combine the cornmeal, sugar and salt in a saucepan. Add the boiling water, stirring constantly with a whisk. Cook, stirring, about 2 minutes. Let cool. Add the egg yolks. Stir in the flour and baking powder, then the milk and oil. Beat the egg whites until stiff, then fold them into the batter. Lightly oil a griddle. Ladle about 1/3 cup of the batter for each pancake. Cook until browned on one side. Turn and cook on the other side. Continue ladling and cooking until all the batter has been used up. Serve with pure maple syrup, preserves, jams, or fresh berries. As for me, I love eating my pancakes with lingonberry preserves.

(Nowadays, having an extravagant breakfast is a rare treat. So, when I go for it, I go all out. The butcher at Whole Foods sells a Black Forest Bacon that is perfect with Mrs. C.'s and other pancakes. I even cop to using the fat rendered by the cooked bacon to grease my griddle. The smokey flavor absorbed from the bacon adds another dimension to the pancakes. Plus, they seem to have even crispier edges! Please note: I do not advise this as a frequent practice; just as a once in a while indulgence.)