My father makes the perfect pancake. Daddy-cakes (or Basil-cakes as close friends call them) are by far the only way to start a Saturday morning off right. Perfectly fluffy and soft they taste like grilled butter with a hint of cinnamon and nutmeg. For years since I left the nest, I have tried to replicate this absolutely perfect pancake. I've gotten close, but never 100% there...always floundering with the right amount of yogurt and milk, baking soda vs. baking powder, or how much butter I need to melt into the batter. One day I will make him sit down with me for a whole day, making this perfect pancake batter over and over again until I have it right. And then we will eat them all, savoring each delicious bite drizzled with Vermont maple syrup.
Monday was rough for me today, maybe it was because I had a pancake kind of weekend. And of course, as I am blog patrolling during work I run across these...
... Whole Wheat Cornmeal Pancakes with Rhubarb Syurp found here. Now, this is far away from my father's recipe of perfection. But, I think we should still try them out this weekend. "For professional reasons only", as my father would say.
After all, pancakes are officially my favorite food.