serious talking.
“I didn’t have time to shop, there’s not a thing for dinner!” Mom warned. Then, knowing that there were only lonely crumbs of food scattered about the fridge and that we would be eating ketchup over cookies and mayo mixed with mustard, she added, “How about we order in?”
But before you could say flour or flower, pots were clanging, spoons were tinkling, eggs were crackin’, and we all — me, Ike, Mom, and Dad — were laughing and cooking away as if the many days and hardly fewer nights had been no longer than a five-minute trip to the corner store.
“Spaaatulllaaa, spa-chew — la, sssspit-u-laaa.” He rolled the word until we were happily rolling across the floor.
That night my father, August Aloysius McCarther the Third, a sergeant in the United States Army, cooked pancakes for dinner, which was an absolute McCarther family first. I can tell you that without doubt they were the top-dog tastiest pancakes ever made.
August Aloysius McCarther the Third’s Top Secret Rules for Top-Dog Tasty Pancakes
1 egg
1 cup yogurt
1/4 cup water
1 tablespoon oil
1 cup flour
1 teaspoon salt
1 teaspoon baking soda
1. Mix up all the wet stuff. Try not to make a mess.
2. Now mix up all the dry things. Remember — flour, not flower!
3. Add the dry stuff to the wet stuff and careful-mix them together.
4. Now from here on out you absolutely need a grown-up’s help They heat a frying pan and drop in some butter. Sizzle!
5. After the butter melts, spoon circles of batter out. The more batter, the bigger the pancake. Don’t make them too big or they are hard to flip.
6. When little bubbles start popping, flip the pancakes with a spaaatula, spitula, spatuuuulaaa.
7. When light brown on each side, they are ready.
8. Eat with gobs of syrup.
“I didn’t have time to shop, there’s not a thing for dinner!” Mom warned. Then, knowing that there were only lonely crumbs of food scattered about the fridge and that we would be eating ketchup over cookies and mayo mixed with mustard, she added, “How about we order in?”
But before you could say flour or flower, pots were clanging, spoons were tinkling, eggs were crackin’, and we all — me, Ike, Mom, and Dad — were laughing and cooking away as if the many days and hardly fewer nights had been no longer than a five-minute trip to the corner store.
“Spaaatulllaaa, spa-chew — la, sssspit-u-laaa.” He rolled the word until we were happily rolling across the floor.
That night my father, August Aloysius McCarther the Third, a sergeant in the United States Army, cooked pancakes for dinner, which was an absolute McCarther family first. I can tell you that without doubt they were the top-dog tastiest pancakes ever made.
August Aloysius McCarther the Third’s Top Secret Rules for Top-Dog Tasty Pancakes
1 egg
1 cup yogurt
1/4 cup water
1 tablespoon oil
1 cup flour
1 teaspoon salt
1 teaspoon baking soda
1. Mix up all the wet stuff. Try not to make a mess.
2. Now mix up all the dry things. Remember — flour, not flower!
3. Add the dry stuff to the wet stuff and careful-mix them together.
4. Now from here on out you absolutely need a grown-up’s help They heat a frying pan and drop in some butter. Sizzle!
5. After the butter melts, spoon circles of batter out. The more batter, the bigger the pancake. Don’t make them too big or they are hard to flip.
6. When little bubbles start popping, flip the pancakes with a spaaatula, spitula, spatuuuulaaa.
7. When light brown on each side, they are ready.
8. Eat with gobs of syrup.
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