Today is the birthday of Irma Rombauer, author (with her daughter Marion Rombauer Becker) of that kitchen classic, The Joy of Cooking. In her honor, I post, along with this sketch, my family’s favorite whole-grain pancake recipe, a standard here for everyone’s birthday breakfast, as well as for many Saturday mornings. I have tried out quite a few pancake recipes on the gang over the years, but they always insist on this one from good old Joy. Happy Birthday, Irma Rombauer! I hope that wherever you are the food is good.
Joy of Cooking Whole Grain Griddle Cakes
Sift and measure: 3/4 cups whole grain flour 3/4 cups cake flour (but I use unbleached white) Resift with: 1 tsp salt (but I use just a pinch) 3 T sugar plus 2 T molasses (but I use 3 T brown sugar instead) 1-3/4 tsp baking powder Beat lightly: 1-2 eggs (depends on egg size) If you double the recipe (which I ALWAYS do), you can separate the eggs and beat the whites separately. Mix beaten egg (or yolks) with: 3 T melted butter 1-1/4 cups milk (but I use buttermilk) Then blend wet and dry ingredients. Fold in stiffly beaten whites gently, if you have reserved them. If it’s a birthday, I make shaped pancakes (animals, hearts, initials). I use a pointy spoon.
Alanna