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"Do you know how to make pancakes, mom?" my 7-year-old daughter Jesse asked.
"Um, well, I've never made them, but how hard could it be, right?"
"I can help out," she said.
How could I let her down? Did I really want her growing up thinking that her mom couldn't follow the directions on the back of the Aunt Jemima box?
Aunt Jemima Pancakes
1 cup Aunt Jemima mix
3/4 cup milk
1 tablespoon oil
1 egg
1. Heat skillet over medium-low heat or electric griddle to 375 degrees F.
2. Combine all ingredients; stir with a wire whisk until large lumps disappear. Over-mixing may toughen pancakes. Let stand 1 to 2 minutes to thicken.
3. Pour slightly less than 1/4 cup batter for each pancake onto lightly greased skillet.
4. Turn when pancakes bubble and bottoms are golden brown.
I appreciated the perfect pancake tips on the back of the box, but it would have been helpful if I had read them BEFORE cooking the pancakes.
- For thicker pancakes, use a little less milk. For thinner pancakes, use a little more milk.
- Do not beat out eh characteristic lumps in the batter; over-mixing will toughen pancakes.
- Lightly grease skillet or griddle with solid shortening instead of oil, butter or margarine; solid shortening does not burn as easily. (Note to self: Find out what solid shortening is).
- Turn pancakes only once; over-handling toughens them. (Again, I should have read this tip before cooking the pancakes)
So you're wondering how it went? Well, the good news is that I actually managed to make my kids pancakes (from a mix, but still impressive for a beginner). Of course, I flipped a couple of pancakes too soon and they flopped into a doughy mush (and I then tossed them in the trash).
But the kids seemed impressed.
"They're not as good as dad's," said Jesse. "But almost. You just have to practice a bit more. Are you proud of yourself?"
Yes!
Just as I was cleaning up, Avo arrived home.
I guess I got a bit too cocky. I was boasting about my perfectly browned pancakes when the box slipped from my hands and before I knew what was happening, my clothes and the floor were coated with a light dust of powdered pancake mix.
"Well, now you can practice your sweeping!" said Avo.
Eggo waffles for breakfast tomorrow.
4 comments:
Hi Hon,
You asked me to post a weekly menu so here is the one for the week coming up. Remember, Paula, it is flexible. I am not quite as anal as you think.
Love ya,
Dad
Monday - Grilled salmon, rice and peas. Teriyaki sauce for Mom and Korean Stir-Fry Sauce for me.
Tuesday - Publix (my favorite market)pre-roasted chicken, Knorr chicken flavored pasta sides and broccoli.
Wednesday - Roasted pork tenderloin, mashed potatoes and snap green beans.
Thursday - Lettuce and tomato salad with home made tarragon chicken salad.
Friday - A new try. Sauteed local shrimp with mushrooms,garlic,lemon juice and green onions. Have not decided on the rest yet.
Saturday - Veggie burgers and Dad's famous "oven fried" potatoes.
Sunday - eating out. Yea!!!
IMM - Don't be too hard on yourself. I'm still not sure what to use when the recipe says to use solid shortening? I always thought it meant "Crisco" which I never use. I even Googled it, and I'm still not sure. If you find out, let me know.
Your menu looks good -- and fairly easy. I'd skip shrimp night since I'm not a fan of shellfish (not for Kosher reasons). What kind of veggie burgers do you buy?
And where are you eating tonight?!
Boca Burgers or Morningstar farms. I usually look for the lowest fat content.
We ate at Reilley's Pub. Nice place for you and the kids although I think the burger at Main Street Cafe was better. We can do both.
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