So Shirley is this week's featured recipe! I hope y'all enjoy her story and the history her recipe brings to your table.
Submitted my Shirley Martin:
I grew up in a small town near Sacramento, called Lodi, California. It is the Zinfandel capital of the world. Although we are famous for our grapes my mother was famous for her pastry cooking. Not only did she make beautiful decorated cakes but, every Sunday morning, my mother religiously made griddle cakes. My mom started with the sweet aroma of coffee. I was too young to drink coffee but the smell welcomed me awake as it rousted up my nostrils. Now, my mother never called her culinary delights pancakes because the word “griddle” was an important part of the cooking process. The griddle had to be just the right temperature.
I can remember hearing her beat the egg whites. I heard that magical sound of the wire whip frantically hitting the bowl for what seemed like an eternity. When the beating was finished I heard the gentle tapping of the cup as my mom wanted every bit of flour, baking powder and baking soda to fall out of the measuring cup to prepare her batter. That was the time I knew I should slowly arise out of bed. As I was washing my face and getting myself presentable for breakfast, I heard the hot sizzle of the cakes when they first hit the pan. My mother would later tell me when she was teaching me that the sound of the sizzle was an important part of preparing the outer griddle cake, it sealed the cake. Later, I would also learn that the bubbles in the batter were the key to knowing when to flip the cakes. They had to be all over the surface. She told me one flip and if possible do not touch them much with the spatula for your cakes should be light and airy and never tough. While my mom was cooking the griddle cakes, she had two side pans of bacon and sausage cooking as well. At the same time our plates were being warmed in the oven. Oh, the griddle cakes would melt in your mouth. They never required much syrup because the syrup did not soak up the cake, it only flavored it.
Now, you may think I grew up in Utopia. And, you would be right. This was the type of Sunday mornings for as long as I can remember. My parents never fought, we all worked together. The most important lessons I learned in life came from my parents while watching, sitting and enjoying our meals. The table was always set with either a linen tablecloth or placemats, we always had real cloth napkins, usually handmade and we sat together as a family discussing life.
While I tried to give that life to my children – it didn’t quite work out that way. I am divorced. As a soon to be college graduate at 51 years young, I will go back and live with my children when I leave my college dorm room. But, the lessons of sitting around the table and eating griddle cakes are precious memories of a value I hope will someday return to our society.
So, when you make these griddle cakes – take the time to sit with those you love. Our Savior had nutritional meals that served both the soul and body. I think half the fun is sitting with friends and family and digesting new ideas, reliving the old memories, and enjoying savory delights.
Mom Martin’s Griddle Cakes
4 Cups Flour
2 tsp. baking powder
2 tsp. baking soda
1 1/2 tsp. salt
4 eggs (separated)
Beat egg whites until stiff peaks. Then add yolks to flour. Add enough buttermilk to make a batter. Then fold in egg whites.
Griddle: Make the griddle 375˚ Cast iron griddle on stove or Faberware®.
Serve: With a good dose of friends and family!
Cook to live; Live to cook; Glory to God in all,
Chef D.
