Grandpa’s Famous Northwoods Pancakes
My family has been vacationing in the Northern Woods of Wisconsin my whole life. Each year, Dad would pack us all up in the VW bus and we would drive the 16 hours from Pittsburgh across some of the most boring land in the States, up to see my Grandfather. He lives on a stunning lake in the pristine Northern Woods so its well worth the long drive.
One of the highlights of the trip was starting the day with Grampy’s pancakes, made thin, like crepes. They are so delicious that I often didn’t bother topping them with anything, preferring to tear off little pieces and eating them that way, fresh off the skillet. To this day, I still eat them every single morning of my time with my Grampy and worry about working it all off later. They are worth every mouth-watering bite.
Grandpa’s Famous Pancakes
2 cups flour
2 tsp baking powder
¼ cup sugar
2 ¼ cups milk
1 stick of butter
Heat cast iron skillet to low. Whip eggs together. Melt stick of butter in the skillet and pour in mixing bowl. Add milk to the eggs and beat together. Add the butter to this mixture and mix.
Separately, sift flour, baking powder, and sugar together in another bowl. Gradually add to the egg-butter mixture and mix with a spoon until its fully blended with no lumps. Let rest on counter 20-30 minutes.
Heat skillet on medium high until butter is bubbling and then add about a 1/4-1/3 cup batter (depending on how thin you want them to be)and quickly distribute into a thin circle by moving the pan around. Leave until tiny bubbles evenly coat the top and then flip. Continue with rest of batter, making sure to have a enough butter on the pan to keep them from sticking. Serve with good-quality jam or maple syrup (my favorite is Gayle’s rhubarb jam.)