My father’sparents were a very interesting pair, with avant-garde lives fortheir time. I didn’t know him, he died a year before I was born, but mygrandmother is my connection to food, I made my first recipe, an apple crispwhich was my first post also, with her, and until she died almost three years ago at theage of 90, the only person in my family with whom I could talk about food the wayI like, that is for hours, in detail and with unabashed excitement.
I grew upwith my father eating thick, fluffy (american) pancakes whenever he could,something very unusual in this country, and a very hard thing to pull off in my home, dueto my mother´s marked lack of skills in the baking and cooking section ofmarried life, except for a few dishes that involved an english roast, a cornpie, porridge, polenta, a stew or two and not much else from what I recall.
Two of the bestthings in life come together, my love for food and a place to make probably themost amazing and fulfilling virtual friendships a person can hopeto have, a topic that amounts to a post in itself that will be up on saturday, a luscious dulce de leche mille feuille dedicated to everyone who reads this blog.Because you have a place in my heart. A big one.
As you canimagine I gave the first homemade pancake mix to my dad together with thehomemade maple syrup and he was beyond himself, happier than a dog with twotails.That is after making these for the post and eating what is missing. They are phenomenal. The pancake mix itself is perfectly balanced, right down to the amount of salt, a recipe I found at Chez Us, a site that combines some glorious pics with great recipes. This is one of them.
The addition of berries is a happy one. I particularly like the pronounced tartness of the raspberries and blackberries (I used some I had frozen myself) with the maple syrup. This type of food is what I believe makes breakfast-all-day so appealing. Be sure to cut the berries in pieces, especially the blackberries, otherwise you can’t get a flat pancake.