Grandma Wilma’s Pancakes

There’s something about the crackle of pancake batter meeting hot cast iron that stirs up memories as vivid as yesterday. When I smell these pancakes frying, I’m instantly a kid again, sitting on my grandma Wilma’s countertop as she skillfully tended to her cast iron skillet, flipping pancakes with that perfect golden, crispy edge. (Something I am not yet skilled enough to do)

Five years after she passed, I inherited her cherished set of cast iron pans. They were well-loved and well-worn, yet I could feel her presence in each scrape and mark. I restored and re-seasoned them, using electrolysis and sand-blasting to bring them back to their former glory, a tribute to the countless breakfasts she cooked for our family. The magic of cast iron is its ability to retain heat evenly, which gives these pancakes their signature crispy edges while keeping the insides soft and fluffy. Using Grandma’s cast iron skillet brings both flavor and memory, as generations of meals have seasoned it just right.

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Grandma Wilma's Pancakeshttps://www.youtube.com/watch?v=QcMeehkBeNI

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Pancakes

Author: Wilma Stringfellow

Ingredients

• Egg | 1, Beaten
• Milk | 1 Cup
• Melted Shortening | 2 Tbsp.
• Flour | 1 Cup
• Salt | 1/2 tsp.
• Sugar | 2 Tbsp.
• Baking Powder | 4 tsp.
• Cooking Oil

Instructions

1. Mix egg, milk, and shortening.
2. Sift flour, salt, sugar, and baking powder.
3. Slowly combine dry mixture with wet mixture. Congratulations, you now have homemade pancake batter.
4. Drizzle cooking oil onto a cast iron skillet over medium-high heat.
5. Pour about 1/4 cup of pancake batter into the hot oil.
6. Cook on either side for about 45 seconds. The outsides should be brown and crispy, while the insides are soft and fluffy.
7. Serve with soft butter and maple syrup.

Notes

Using a cast iron skillet is optional, but highly recomended.

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