The Home Cook: Aunt Margaret's Pancakes

We've talked pancakes before and if that recipe is the Cadillac of pancakes then this one is the family car. It's sturdy, reliable and gets you where you want to go with a minimum of fuss.

I can see the original recipe card in my mind. It's one of those with a little fruit design on the upper left corner, filled out in a beautifully elegant hand writing - Aunt Margaret's Pancakes. It's worn soft, the ink is discolored in a few places from drips of batter and melted butter; the entirety of the instructions take up two sentences. (I've elaborated a bit for clarity.) It's one of those recipes that you just know has been the staple of someone's kitchen for a good long time. For good reason, this is the classic of pancakes; a soft airy interior with just enough dense cakiness to hold a generous dollop of butter and a good pour of maple syrup. This is what Hungry Jack and Aunt Jemima wish their pancakes were.

I'm not sure I've mentioned how I got most of my family recipes. Some people grow up leave home and make their own cooking tradition, others call mom as needed to get a recipe when the craving strikes...I spent an entire summer copying recipes onto cards before I ever left home. And yes, I did have a little box with 35 or so of my family's recipes with me...even when I lived in the dorms. I think I was the only person who ever used the community room oven. This has been my go to pancake recipe since I was paying rent on an unlevel, harvest gold electric range and is in heavy rotation today while I pay a mortgage on a almost level, almond gas range. The origins are pretty clear - Aunt Margaret - but not MY Aunt Margaret, she's actually my Great-aunt. She is one of the many women I know that PROVES there's no cooking like the cooking of a Midwestern farmer's wife. Serve these with a side of bacon an and egg of your choice and you won't be hungry till lunch.

Margaret's Pancakes

2 Eggs, lightly beaten
1/4 cup Butter, melted and slightly cooled
2 cups Flour
1 teaspoon Baking Soda
3 Tablespoons Sugar
1 3/4 cups Milk
1/4 cup White Vinegar

Beat together all ingredients except vinegar until smooth using a wire whisk or electric mixer.

Heat griddle and lightly coat with oil or butter. When griddle nearly hot stir vinegar in the batter. Do not over stir after vinegar has been added or pancakes will become dense and heavy. Cook pancakes until golden on each side and serve or place into a warm 225-250F oven until entire batch is done.