American Pancakes

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It is necessary to provide the flavor of the American Pancake to our children.  They are American after all and we live in France.  Fluffy, bready, num-num covered in fake maple syrup is not common in the Gers.  So, we do our little part to keep on keeping on.

 

It all started when I saw Aunt Jemima winking at me.  When did Aunt Jemima arrive in France?  I’m like, “yeah!  my kids have no idea what this tastes like!”  and then I’m like, “I’ll bet in French they pronounce “Aunt Jemima” like “Aunt Jemima”  we need to act.

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For the first time ever, I managed to get the baking powder right.  In America we have “double acting baking powder.”  Here you have “Levure Chimique.”  I’ve flattened most things on most occasions.  They sell baking powder in packets here in France.  So with this guy, I chucked in one packet per egg.  I feel that maybe, somehow, I double acted it.  It goes like this for six hungry, extremely tired and crazy Curtis humans:

3 cups flour, we used local ancient

4 eggs

4 packets of French Baking Powder

3 tablespoons of sugah

3 cups of milk

4 tablespoons of melted butter

2 teaspoons of salt

A splash of Armagnac or Rhum

 

… mix however you like, then ladle on a hot, hot griddle

 

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After a puff or a bubble pop, flip.

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Brown is good.  Too brown and the husband complains.

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They need less time after the flip.

 

Pile on a plate.  Butter bud.  Pour some syrup American.   Eat and thank yo’ mama.  She did this dinner on a Thursday because things can sometimes be crazy.  Sometimes, American pancakes are fast-food when fast-food n’existe pas in the country.

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