Ruth’s Pancakes

Ruth’s Pancakes

I adore Pancake Tuesday, and not just for the obvious reason that it gives me an excuse to indulge in tasty, tasty pancakes.  It’s a day that also brings back warm childhood memories for me. I didn’t grow up in a religious household, but we did partake in many of the Christian traditions that have become the norm in Canada — Christmas, Easter and Shrove Tuesday (though we certainly never gave up any vices for Lent). My Mom made the best pancakes. I know everyone probably thinks that about their Mom, but “Ruth’s Pancakes”, as they were called by the many friends and family members who had the chance to taste them, were something special. We didn’t need Pancake Tuesday as an excuse to eat them, because the delicious cakes were also on the menu for many weekend brunches and even random breakfast-for-supper days. She’d make them into fun shapes, long before pancake art was a thing, and always let me eat way more than was necessary.

My Mom died just over four years ago, and since then I’ve realized just how many of my fondest memories of her, and of childhood, are ones that incorporate food and cooking. Food was love for my Mom, and it is for me too. Trying out a new recipe with my kids, or telling them stories about my family as we make a tried and true classic, is important to me. Emotion, nostalgia, that feeling of comfort and security that is especially treasured once you lose someone so close to you — all of these are ingredients in my best food memories. So of course I’ll be making “Ruth’s Pancakes” for supper tonight, to keep the tradition alive with my kids, and to feel just a little closer to my Mom.

Ruth’s Pancakes

4 large eggs

1/4 cup sugar

1/3 cup oil

3 tsp. baking powder

1 tsp. salt

2 cups milk

2 cups flour

Separate eggs. In a small bowl, beat egg whites until stiff and stand in peaks. An electric hand mixer works best. Set aside. In another large bowl, beat egg yolks, sugar and oil until light and fluffy. Add baking powder, salt, flour and milk. Beat only until mixed. Fold in egg whites. Let stand for 5-10 minutes. Spoon batter into desired size, or fun shape, on to hot griddle and bake until bubbles begin to form on surface. Flip and bake until golden brown.

 

 

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6 thoughts on “Ruth’s Pancakes

  1. I found “Ruth’s Pancakes” in my mom’s box of recipe cards after she died. It was actually titled that – just like you said. I had pancakes for lunch at your house one day in high school! Happy memories.

  2. Every Sunday we do Mom’s pancakes! A tradition in our childhood fully integrated into our weekly routine. But I use 6 eggs. Have I been using too many eggs all these years?

  3. I’m sure six is fine. Mom’s original recipe says 6 small eggs and I always buy large so I reduce it by one. If they taste good, then whatever you do is right! We should be thankful she even gave quantities on this recipe, rather than the usual, experienced cook comments like “as many as you need” or “until it’s done.”

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