Lorraine's other half discovered my Uncle Wallace's pancakes a number of years ago, but here's the first Revision I've done to them ever - will not 'to' them, but 'with' them. And is it good!
![[Image: WalacesPancake.jpg]](http://i3.photobucket.com/albums/y72/cjdacook/Journey%20Market%20book/WalacesPancake.jpg)
This is from the cookbook - a Chef's Journey...Home (
)
My Great-Uncle Wallace Thatcher made these pancakes for my sister and me every summer when we visited him and Aunt Lolly. Even today, they are the best I have every tasted! While they are delicious with warm maple syrup, homemade Blackberry syrup is just made for these pancakes.
Uncle Wallace’s Buttermilk Pancakes
6 rounded T. flour (see CJ’s tip)
2 1/2 cups buttermilk (may need a little more to make a thin batter)
1 1/2 rounded tsp. baking soda
1/2 tsp. baking powder
2 eggs, slightly beaten
3 T. bacon grease (see CJ’s tip)
3 T. sugar
Mix all the ingredients together; the batter should be rather thin, a little thicker than a crepe batter. Heat a pancake griddle to medium-high and regulate heat so the bottom of the pancake is nicely browned when the bubbles appear on top.
Pour 1/3-cup size pancake batter on a hot griddle rubbed with more bacon grease or vegetable oil.
Turn as soon as the top of pancake has bubbles; cook other side until browned. Makes 14 – 18 pancakes.
CJ’s tips: After years of making these pancakes, I finally measured “6 dinnerware tablespoons” of flour and found it is equal to approximately
1 1/2 cups.
While bacon grease makes these the delicious pancakes they are, you can use vegetable oil in its place.
Quick tip: for fast maple syrup ~ bring to a boil & boil 1 minute:
2 cups brown sugar & 2/3 cup water; remove from heat and
add 2 tsps. maple flavoring and a pinch of salt. Use while hot.
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These are so good, but this morning we had them with leftover Bacon sauce from the fresh corn ice cream. Oh, so very, very good!!
Bacon Sauce:
8 oz bacon, rendered in oven until very crispy
1/2 lb. butter
1/2 lb. dark brown sugar
2 cups maple syrup
2 cups heavy cream
1 tbsp. vanilla extract
In a 3-qt. saucepan, melt the butter over medium heat until it becomes light brown. Whisk the brown sugar, maple syrup and heavy cream into the butter and bring to a boil. Add the bacon and vanilla extract.
Using an immersion blender, mix sauce until bacon is in small pieces. Strain the sauce.
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Oh Gil, this is such a wonderful combination!! (and this is for anyone else who likes to make the best (Sharon!!) pancakes in the world.
This is from the cookbook - a Chef's Journey...Home (
)My Great-Uncle Wallace Thatcher made these pancakes for my sister and me every summer when we visited him and Aunt Lolly. Even today, they are the best I have every tasted! While they are delicious with warm maple syrup, homemade Blackberry syrup is just made for these pancakes.
Uncle Wallace’s Buttermilk Pancakes
6 rounded T. flour (see CJ’s tip)
2 1/2 cups buttermilk (may need a little more to make a thin batter)
1 1/2 rounded tsp. baking soda
1/2 tsp. baking powder
2 eggs, slightly beaten
3 T. bacon grease (see CJ’s tip)
3 T. sugar
Mix all the ingredients together; the batter should be rather thin, a little thicker than a crepe batter. Heat a pancake griddle to medium-high and regulate heat so the bottom of the pancake is nicely browned when the bubbles appear on top.
Pour 1/3-cup size pancake batter on a hot griddle rubbed with more bacon grease or vegetable oil.
Turn as soon as the top of pancake has bubbles; cook other side until browned. Makes 14 – 18 pancakes.
CJ’s tips: After years of making these pancakes, I finally measured “6 dinnerware tablespoons” of flour and found it is equal to approximately
1 1/2 cups.
While bacon grease makes these the delicious pancakes they are, you can use vegetable oil in its place.
Quick tip: for fast maple syrup ~ bring to a boil & boil 1 minute:
2 cups brown sugar & 2/3 cup water; remove from heat and
add 2 tsps. maple flavoring and a pinch of salt. Use while hot.
------
These are so good, but this morning we had them with leftover Bacon sauce from the fresh corn ice cream. Oh, so very, very good!!
Bacon Sauce:
8 oz bacon, rendered in oven until very crispy
1/2 lb. butter
1/2 lb. dark brown sugar
2 cups maple syrup
2 cups heavy cream
1 tbsp. vanilla extract
In a 3-qt. saucepan, melt the butter over medium heat until it becomes light brown. Whisk the brown sugar, maple syrup and heavy cream into the butter and bring to a boil. Add the bacon and vanilla extract.
Using an immersion blender, mix sauce until bacon is in small pieces. Strain the sauce.
-----
Oh Gil, this is such a wonderful combination!! (and this is for anyone else who likes to make the best (Sharon!!) pancakes in the world.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com
)
