“Pancakes are versatile and you have to choose & learn your best mixture. If you like ‘em thin or thick or just good.
“I sift about 1 cup self rising flour with 1/2 tsp soda, add enough buttermilk & 1 egg & mix well to get a smooth manageable batter. Have a skillet medium hot & put some vegetable oil in pan just enough to prevent sticking. Have your spatula handy & when the cake shows bubbles & rising turn & brown on other side. About 2 or 3 tbsps batter makes a nice size pancake. Experiment and succeed.”
The above was directly quoted from my book of Big Mommy’s Farm Recipes, and it makes me smile. I especially like the part about vegetable oil: “just enough to prevent sticking.” You see, my memory of Big Mommy’s pancakes is that they have this ring of crispiness all around the outside. They were fried. And to top them? Well, Big Mommy’s house was the only place where we got squeeze butter, which was fabulous, and there was always cane syrup or fresh palmetto honey. Mmmmmm……
I truly think this tops Alicia’s blueberry pancakes, but you’re welcome to disagree!