Cooking with Fannie

We made Fannie Farmer's pancakes today for lunch at Annie's request. (We might have had them for breakfast but I had to watch a really big show that Annie created in her room.) Mmmm. Those are really good pancakes. And I'm not a big pancake person either. I'm more of an egg and toast or omelet girl myself. I can't figure out what makes them so tasty? It must be the precise amounts of each ingredient, because every other recipe has the same basic stuff. Now that Annie's almost six, she can do quite a bit of the mixing and measuring, as well as the flipping too. Although today I had an out of work Vegas showgirl doing our flipping.

Here's the recipe (below) so you can try them for yourself, if you haven't already. A big thanks to Cory and her girls for first making them for us, and then finding a copy of the book Fannie in the Kitchen for Annie's bookshelf!

2 C. Flour

1/4 C. Sugar

1 tsp Salt

1 1/2 tbs baking powder

1 Egg

2 C. Milk

2 tbs Melted Butter


Mix and sift dry stuff; beat egg, add milk and pour slowly on dry stuff. Beat thoroughly and add butter. Drop by spoonfuls on a greased hot griddle. When puffed, full of bubbles, and cooked on edges, flip. Serve with maple syrup and butter.