Lorraine's other half discovered my Uncle Wallace's pancakes a number of years ago, but here's the first Revision I've done to them ever - will not 'to' them, but 'with' them. And is it good!
![[Image: WalacesPancake.jpg]](http://i3.photobucket.com/albums/y72/cjdacook/Journey%20Market%20book/WalacesPancake.jpg)
This is from the cookbook - a Chef's Journey...Home (
)
My Great-Uncle Wallace Thatcher made these pancakes for my sister and me every summer when we visited him and Aunt Lolly. Even today, they are the best I have every tasted! While they are delicious with warm maple syrup, homemade Blackberry syrup is just made for these pancakes.
Uncle Wallace’s Buttermilk Pancakes
6 rounded T. flour (see CJ’s tip)
2 1/2 cups buttermilk (may need a little more to make a thin batter)
1 1/2 rounded tsp. baking soda
1/2 tsp. baking powder
2 eggs, slightly beaten
3 T. bacon grease (see CJ’s tip)
3 T. sugar
Mix all the ingredients together; the batter should be rather thin, a little thicker than a crepe batter. Heat a pancake griddle to medium-high and regulate heat so the bottom of the pancake is nicely browned when the bubbles appear on top.
Pour 1/3-cup size pancake batter on a hot griddle rubbed with more bacon grease or vegetable oil.
Turn as soon as the top of pancake has bubbles; cook other side until browned. Makes 14 – 18 pancakes.
CJ’s tips: After years of making these pancakes, I finally measured “6 dinnerware tablespoons” of flour and found it is equal to approximately
1 1/2 cups.
While bacon grease makes these the delicious pancakes they are, you can use vegetable oil in its place.
Quick tip: for fast maple syrup ~ bring to a boil & boil 1 minute:
2 cups brown sugar & 2/3 cup water; remove from heat and
add 2 tsps. maple flavoring and a pinch of salt. Use while hot.
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These are so good, but this morning we had them with leftover Bacon sauce from the fresh corn ice cream. Oh, so very, very good!!
Bacon Sauce:
8 oz bacon, rendered in oven until very crispy
1/2 lb. butter
1/2 lb. dark brown sugar
2 cups maple syrup
2 cups heavy cream
1 tbsp. vanilla extract
In a 3-qt. saucepan, melt the butter over medium heat until it becomes light brown. Whisk the brown sugar, maple syrup and heavy cream into the butter and bring to a boil. Add the bacon and vanilla extract.
Using an immersion blender, mix sauce until bacon is in small pieces. Strain the sauce.
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Oh Gil, this is such a wonderful combination!! (and this is for anyone else who likes to make the best (Sharon!!) pancakes in the world.
![[Image: WalacesPancake.jpg]](http://i3.photobucket.com/albums/y72/cjdacook/Journey%20Market%20book/WalacesPancake.jpg)
This is from the cookbook - a Chef's Journey...Home (
![](/ssl_proxy.php?url=/ubbthreads/images/graemlins/smile.gif)
My Great-Uncle Wallace Thatcher made these pancakes for my sister and me every summer when we visited him and Aunt Lolly. Even today, they are the best I have every tasted! While they are delicious with warm maple syrup, homemade Blackberry syrup is just made for these pancakes.
Uncle Wallace’s Buttermilk Pancakes
6 rounded T. flour (see CJ’s tip)
2 1/2 cups buttermilk (may need a little more to make a thin batter)
1 1/2 rounded tsp. baking soda
1/2 tsp. baking powder
2 eggs, slightly beaten
3 T. bacon grease (see CJ’s tip)
3 T. sugar
Mix all the ingredients together; the batter should be rather thin, a little thicker than a crepe batter. Heat a pancake griddle to medium-high and regulate heat so the bottom of the pancake is nicely browned when the bubbles appear on top.
Pour 1/3-cup size pancake batter on a hot griddle rubbed with more bacon grease or vegetable oil.
Turn as soon as the top of pancake has bubbles; cook other side until browned. Makes 14 – 18 pancakes.
CJ’s tips: After years of making these pancakes, I finally measured “6 dinnerware tablespoons” of flour and found it is equal to approximately
1 1/2 cups.
While bacon grease makes these the delicious pancakes they are, you can use vegetable oil in its place.
Quick tip: for fast maple syrup ~ bring to a boil & boil 1 minute:
2 cups brown sugar & 2/3 cup water; remove from heat and
add 2 tsps. maple flavoring and a pinch of salt. Use while hot.
------
These are so good, but this morning we had them with leftover Bacon sauce from the fresh corn ice cream. Oh, so very, very good!!
Bacon Sauce:
8 oz bacon, rendered in oven until very crispy
1/2 lb. butter
1/2 lb. dark brown sugar
2 cups maple syrup
2 cups heavy cream
1 tbsp. vanilla extract
In a 3-qt. saucepan, melt the butter over medium heat until it becomes light brown. Whisk the brown sugar, maple syrup and heavy cream into the butter and bring to a boil. Add the bacon and vanilla extract.
Using an immersion blender, mix sauce until bacon is in small pieces. Strain the sauce.
-----
Oh Gil, this is such a wonderful combination!! (and this is for anyone else who likes to make the best (Sharon!!) pancakes in the world.
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Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com