Nearing the end of his Travels with Charley, John Steinbeck made it easy for me! In New Mexico, and sated with the sights and sounds of travel, he and Charley have a short restorative pause. Feeling the mood could do with a lift, he suggests they celebrate Charley's birthday, which could as well be that day as any other:
"I could make you a cake. Have to be hotcake mix because that's what I have. Plenty of syrup and a candle on top."
"... four layers of hotcake with maple syrup between and a stub of miner's candle on top".
I'd never made or eaten hotcakes before but I found a recipe and had a go. The mixture was stiffer than our drop scones (or Scotch pancakes) batter and the end result rather chewier, but I gave them a good pouring of syrup and the cinnamony apples in between were tasty, and they were all eaten within minutes, so that was a success. (By the way, I thought the tablespoon of baking powder specified seemed a lot so I reduced it).
In the spirit of the book, these two got a hotcake (though no maple syrup). Here they are waiting with much anticipation!
Well there is always so much to learn at Cornflower. I had never heard of hotcakes before, love the idea of adding cinnamony apples though.
Posted by: Rebecca | 16 February 2010 at 01:10 PM
Chop the apples fine and add them to the batter next time... I prefer mine with strawberries and powdered sugar instead of syrup... and did you know today Shrove Tuesday is also called Pancake Day? For eating up all the yummy stuff before lent.
Posted by: Ruth M. | 16 February 2010 at 02:23 PM
In the U.S. these are usually referred to as pancakes. Our favorite way to make them (usually for Sunday breakfast) is to add fresh blueberries to the mix before cooking them. And frankly, pure maple syrup makes all the difference. I pour a bit on the side of the plate and then dip each piece into it as I go. Keeps the pancake from absorbing all the goodness too soon.
My DH family is from Vermont and his grandparents had a farm where they made their own syrup (very long process which is why is it so expensive). We still try to order a supply from the people who bought the farm.
Posted by: Mary | 16 February 2010 at 03:55 PM
My heart is melting at the look of hopeful anticipation on your lovely dog's faces!
Posted by: Darlene | 16 February 2010 at 08:25 PM
Some call them hotcakes in this house and some call them pancakes too. Make with buttermilk and both baking powder and baking soda so that they are light and fluffy. Served up with butter and maple syrup or raspberry jam or just cinnamon and sugar. We have them almost every weekend and yes, the dog gets a taste too.
Posted by: blackbird | 16 February 2010 at 11:09 PM
Well, pancakes do tend to have a lot of baking powder...so I am not sure they were supposed to be "chewy" but it is good that you liked them anyways! The picture of your dogs is so cute!
Posted by: CN | 16 February 2010 at 11:10 PM
We have a big church Pancake Supper on Shrove Tuesday. Some people like them thick and fluffy, but my Paw likes them really thin and stacked high. We like to use local fruit syrups from the Okanagan Valley or real maple syrup. I now make mine from a local flour mill's mix that is all whole wheat and flax and "forest floor scrapings"
My big black dog looks just like yours when it's time to clean the plates.
Posted by: LoriAngela | 17 February 2010 at 06:02 PM
My stomach growled as I read this. And speaking of reading...I want to read EVERYTHING pictured on sides of your blog. So luscious.
I traveled in my VW camper with two poodles in the 60s. Sometimes when we would pull into town we would connect with old timers who talked about Steinbeck. We followed his trail and went everywhere he traveled in the States. I remember one gnarled old gentlemen sprinting out of his apartment above a restaurant in Vermont and he yelled, "I saw the old guy with the dog Charley here!" and he sat and chatted us up about Steinbeck.
All joys to you and I will return often.
Sharon Lovejoy Writes from Sunflower House and a Little Green Island
P.S. Pure Maine Grade B (believe it or not, B is better than A) maple syrup is the best, despite what Vermonters say.
Posted by: [email protected] | 18 February 2010 at 01:37 AM
Sharon, that's fantastic - you're our link with the great man, as it were!
Posted by: Cornflower | 18 February 2010 at 08:31 AM
Sharon, I agree with you on the Grade B maple syrup. Grade A, while pure, is a bit too thin on pancakes. Now if you were having Sugar on Snow...(maple syrup poured on fresh snow--there are recipes for this)...then grade A would be great.
Posted by: Mary | 18 February 2010 at 12:41 PM
LOVE your labs!!! I have one at home that looks just like them! And, I knew, without reading your post that they were waiting for food! They just have THAT look! :)
Posted by: Boo | 20 February 2010 at 05:43 AM
The first two pics look great...yap, yap....I don`t think I`ve tried to eat something like this by now.
Posted by: Rotisserie Chicken Recipe | 20 February 2010 at 09:11 AM
We call them pancakes here. We usually have them "straight up" (nothing added). They are supposed to be light and fluffy, not chewy, unless there's a filling. If I had to put anything in my pancakes it would be blueberries, or for a heartier dish, pieces of bacon. That's what my mom did if she made them for an evening meal. Our Gracie loves pancakes - she gets the edges where there's just a bit of butter and maple syrup.
Posted by: Julie Fredericksen | 20 February 2010 at 09:45 PM