Prep 15 mins
Cook 10 mins
Stick to your ribs pancakes are the best way to describe these strange but addictive pancakes. People first tasting them are never sure, but then the same people seem to get cravings for them. They're certainly not for the fluffy pancake lover as they are very dense and pliable. The story goes that this was a recipe coveted by railroaders as these flats of rubbery delight kept their stomachs full for a long time. They are also on the sweeter side. Our family loves them hot and buttered with warm maple syrup, especially when camping.
- Mix dry ingredients and slowly add in some milk (you may or may not use 1 full cup, so take it slow), the egg (beaten) and vanilla. The batter should resemble a runny, thick glue! There are times when my husband makes the batter where I see a wooden spoon almost standing up by itself (he always triples the recipe to feed all the neighbors). And I usually have to let the bowl soak afterward, that's how gluey this batter is. Scoop out desired amount by a cup and pour into a hot greased griddle and cook slowly until a nice shade of brown on each side.
- Any leftovers keep well wrapped in plastic and refrigerated for the next day. They freeze well too.
DEFINITELY INTRIGUINGLY DIFFERENT PANCAKES, these! I didn't have to, but I did freeze half of them (just to see how that'd work out) & used them the next day, & they were just as great then, too! I topped them with a small drizzle of light corn syrup along with a spoonful of homemade strawberry sauce that I still had on hand ~ NICE, NICE! Thanks for sharing the recipe! [Tagged, made & reviewed for one of my adopted orphans in the current Pick A Chef]
Good, heavy, filling pancakes. Taste more like dessert! I will be making these again. Thanks for sharing DiLo! Made for Fall 2009 PAC.