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"The belly rules the mind."--Spanish Proverb

Grandpa Mack Bishop's French Pancakes Recipe

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This recipe for Grandpa Mack Bishop's French Pancakes is from Cuisine de Famille Encore!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 eggs
1 1/2 c flour
Milk to make thinner than cake batter
1/2 tsp salt
1 T sugar
Directions:
Directions:
Combine all and fry in hot shortening or cooking oil over medium high heat, pouring about 1/4 cup batter in the center of a heavy skillet for each pancake. Tilt pan so that batter forms a thin layer over the entire bottom of skillet. Fry for about 1/2 minute until light brown and edges curl. Flip over and fry for about 20 seconds more.
Spread with about 1 tablespoon butter and sprinkle with sugar or pour maple syrup over.

These pancakes can also be filled with creamed chicken, creamed mushrooms, fruit preserves, etc. and rolled up crepe-style.
Personal Notes:
Personal Notes:
I sometimes stayed with Grandpa out at “the farm”. The farm was a one-room clapboard building with a small, two-stall horse barn out back. It stood on about five or six cleared acres of what once was forested land that Grandpa cleared.

I’d awaken to the rattle of the grates in the iron cook stove and the smell of coffee brewing in a syrup pail, and the aroma of salt pork being boiled in a skillet to render some of the fat off and reduce the salt taste. Salt pork, eggs, and homemade bread from Grandma’s oven made a great breakfast.

Sometimes we’d have egg pancakes, which were actually very thick crepes Suzette, with butter and sugar instead of syrup. They were fabulous, and through the years my children’s and grandchildren’s favorite breakfast. We’ve even fed it to company as a principal meal.

 

 

 

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