Edgar Family Famous Pancakes and Syrup Recipe
Here's the recipe for our Edgar Family Famous Pancakes. Remember, it's more than just the ingredients. It's also the technique. Mix the ingredients well, use Crisco to grease the pan, don't put too much batter in the frying pan, and spread the batter around the pan by picking it up and rolling the pan. It's in the wrists. Good luck!
1 cup Betty Crocker Bisquick
1 cup Milk
Notice there are four (4) egg for each cup of anything. If you double the recipe, you'll have two (2) cups of Bisquick and two (2) cups of milk. That's a total of four (4) cups, so add 16 eggs.
Mix the ingredients together in a mixing bowl. Mix the batter until it's smooth.
Heat a large frying pan on high. Grease the pan with about a level tablespoon of Crisco Shortening (I just use a fork and eye ball the amount). Spread the Crisco around the pan. You can tell when the pan is hot enough by flicking a little clean water across the pan with your fingers. The water should pop and dance across the pan.
Using a large serving spoon, put two full scoops of batter into the middle of the frying pan. Immediately pick up the frying pan by the handle and begin rolling it around in a swirl to spread the batter to all sides of the pan. Return the pan to the heat and allow the pancake to cook. Keep an eye on it though because the pancake will cook quickly. Once you begin to see small bubble forming in the batter on the top of the pancake, it’s time to flip it over. Use a large spatula to flip the pancake (the larger the better). After you flip the pancake, you only must wait long enough to allow the pancake to get lightly browned on the bottom.
Note: If you like the pancake to be crispy on the edges, put a little extra Crisco in the pan after the batter has been put in and spread to the sides of the pan. Just scrape off a little Crisco on the side of the pan and then swirl the pan again to allow the extra Crisco to contact the full circumference/edges of the pancake.
Edgar Family Famous Syrup
When we were first married, your Mom and I loved Log Cabin Syrup. (The original came in a can shaped like a log cabin.) However, we couldn't always afford the good stuff. So, she would make homemade syrup with Mapleine, concentrated maple extract flavoring. Anyway, one day we ran out of the Mapleine flavoring, so Mom decided to try Vanilla Extract. It was a hit. Everyone loved it! So, from then on, we always made Edgar Family Famous Syrup with Vanilla Extract. Here's the recipe:
2 Cups of Granulated Sugar
1 Cup of clean water
1 Teaspoon full of Pure Vanilla Extract (or enough to make the syrup golden)
First put the granulated sugar in a sauce pan. Then, add the water and Vanilla Extract. Stir the ingredients together until well blended. Heat the syrup until just before it boils. (Don't allow the syrup to boil or it will crystallize after it cools down.) Serve the syrup hot.
Note: In my older life now, I have learned to add a little 100% Pure Maple Syrup to the ingredients. This gives it a great maple flavor like my memories of the original Log Cabin Syrup that came in a can. You can find 100% Pure Maple Syrup in the syrups section of most full-sized grocery stores. Frankly, I now prefer straight 100% Pure Maple Syrup on my pancakes (heated of course).
Site Updated: 7 Dec 2017