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It’s a Dog Eat Pancake World : A Recipe from Sir

It has been quite a while since I have shared a recipe from my 50’s throwback kitchen. Fortunately, Sir has afforded me the opportunity to share one of his favorites.

Sir has a tendency to be very particular about certain things. There is no doubt that he gets this from his (ever-so-slightly OCD) mother. In my family, there have always been two ways of doing things – our way and the wrong way. Heh.

So, when Sir requests ‘peepates’ for breakfast, there are certain protocols that must be followed. First, his chair must be pushed over to the entrance to the kitchen in order to provide prime viewing of the pancake-making activities. Second, he must have in his hands the rubber doggy potholder that usually resides on the back of the stove. What happens next varies, but almost always involves making the doggy potholder talk and/or trying to convince me that the doggy potholder is actually a scary snake. He also finds it necessary to remind Mommy of the time that she dropped the butter on the floor and had to throw it in the garbage.

Mommy drop butter. Oh, Mommy! In garbage.  *raucous laughter*

Recently, I inadvertently threw a monkey wrench into the normal pancake protocol when I neglected to return the doggy potholder safely to his perch above the stove when the pancakes were done. After pushing Sir up to the table and serving him is nice warm pancakes, I returned to the kitchen, where, within seconds, I heard ‘Doggy eat peepates!’

I turned around to find the doggy potholder sitting next to Sir’s plate with its mouth stuffed with pancake.

Sir takes great pride in the way that he makes sure his stuffed animals and other inanimate objects are well taken care of. Never are they left hungry, thirsty, or with an unchanged ‘diaper’. So, I’m sure you can imagine how happy he was with what he had done. His syrupy grin extended from ear to ear.

Sir’s Favorite Fluffy Pancakes (or Peepates)

What you need:

3/4 cup milk
2 Tbs white vinegar

1 cup flour
1 Tbs white sugar
1 Tbs dark brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

1 egg
2 Tbs melted butter
1 Tbs vanilla

Optional:

1/2 cup blues (also known as fresh blueberries) OR
1/2 cup chocolate chips

What to do:

Measure milk and add white vinegar. Set aside to sour. In a mixing bowl, combine flour, sugars, baking powder, baking soda, and salt. Mix until combined. Whisk egg, butter, and vanilla into milk and vinegar mixture. Whisk wet ingredients into dry ingredients until lumps are gone.

Heat a large skillet (or griddle) over medium/high heat and coat with a thin layer of non-stick cooking spray. Pour enough batter into pan to make desired size pancakes (optional: drop blueberries or chocolate chips into batter after it is in the pan). Flip pancakes when bubbles appear on the surface of the batter. Cook until golden brown  on both sides.

Makes about 3-4 servings. We like to freeze the extras and pop them in the toaster oven for a quick breakfast.

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