If you were to walk into my grandmother’s kitchen, open the white cabinet door closest to the oven, you would find a pancake recipe scotched taped to the inside of the door. This very loved piece of paper symbolizes my Saturday mornings. My sister, Hope, and I spent every Friday night at our grandparent’s house. We would wake up bright and early on Saturday morning. There were two rules: we could never change out of our pajamas until after breakfast, there could never be too much syrup or butter applied to our pancakes. Grandma used a green bowl to mix the batter in and a ¼ measuring cup to pour the thick batter into the hot pan. Grandma was a magician with pancakes. Before I knew it, there was a stack as tall as my face waiting at the bar for us. It probably seemed like magic because my sister and me were too busy making the syrup bottle talk. It was always a hyper fellow because it had too much sugar in its belly.
My grandmother is one of the happiest people that I know. She seemed especially happy at breakfast making these pancakes. I remember her waving around the spatula in the air while saying, “Praise the Lord!”. So here’s to grandma, here’s to Saturday mornings, and here’s to bisquick: just like grandma. Praise the Lord!
Recipe: Serves 6
2 cups of bisquick (don’t judge me)
½ cup sugar
2 tsp. baking powder
1 cup of milk
2 Tbs. butter, melted
1 tsp. vanilla
Combine the bisquick, sugar and baking powder in a bowl. Add the eggs, milk, butter and vanilla to the mix. Put a non-stick pan over medium low heat. Use a gravy ladle to pour the batter into the hot pan. No butter needed because it is in the batter. Once bubbles have formed all over the pancake, gently flip. Repeat with the rest of the batter.