My children loved my Sunday morning pancakes. What they didn’t realize was what they were enjoying came from years, decades of experimenting and coming up with the “perfect pancake”. When I was a child I used to make my own breakfast. My mother would be up to make breakfast for all of us. But when I was about 10 or 11 I wanted to do it myself. Eggs, over easy or scrambled, French toast, waffles, pancakes, bacon, sausage….you name it, I did it all. So by the time I was married and my children came along, I had perfected the Sunday morning pancake. This is what they grew up eating and became their own comfort food, till this day.
Back in the late 70′s I tried out a pancake mix that I happened to see at my neighborhood Shop Rite. It was not like any other pancake mix on the shelves, that is what made it catch my eye. Aunt Jemima, Bisquick and the like all came in boxes. This brand didn’t. It came in a 5 pound flour bag. It was called “Washington Buttermilk Pancake Mix”. All you did was add egg, milk and oil and it was ready to go. Now, by this time I was making my pancakes from scratch but I wanted to try this mix, and I’m glad I did. It was my pancake mix of choice for many years. It is what my children grew up eating, along with a bottle of Log Cabin syrup, like my mother used to buy when I was a child. We tend to stick to certain products that our parents used when we were growing up. Log Cabin syrup was one of them.
This pancake mix made such great pancakes that when I had gotten a recipe for peach cobbler one year from a friend at work I substituted the dry ingredients for the cobbler with Washington Buttermilk Pancake mix. It was awesome! When I made it for company they always had to leave with the recipe. I sent many searching their grocery shelves for Washington Buttermilk Pancake Mix.
I remember a while back, maybe five or six years ago, I was looking on the grocery shelves for my pancake mix. It wasn’t there. It had come and gone over the years. I would wind up getting something else, but, it was not even close to my Washington Buttermilk Pancake mix. After about 3 or 4 failed attempts to locate this pancake mix I went to customer service and asked them if they were getting any in. They said they have not gotten any stock on the mix in a while. As time went on I would walk up the pancake mix isle and look for my mix, but it wasn’t there.
About a month ago I got to thinking about Washington Buttermilk Pancake Mix and I tried to look it up on the internet. I found the company that made the product and looked at their product list…but Washington Buttermilk Pancake mix was not among their offering. I felt like I had gotten so close to a long-lost friend and when I though I had found him, he wasn’t there. I decided to write the company and ask where I can find their pancake mix. About a week or two later I got the reply. “I am sorry to inform you that we stopped manufacturing the Washington Pancake Mix almost 5 years ago. We did however develop a simple recipe, please see attached. You can find the Indian Head Yellow corn meal in Shoprite. Thank you for using our products. Steve Friesner, Director of Sales & Marketing, Wilkins Rogers Mills. “
My pancake mix was no longer in production, but, they were kind enough to give me a recipe for it. How nice was that??? I immediately put together the ingredients and the following morning made a batch of those pancakes that eluded me for over 5 years, probably longer. It was like getting together with an old friend you have not seen in many years. My son Joseph agreed, these were the pancakes he loved eating growing up. There is nothing worse than loosing something you had while growing up. I’m glad I was able to relive some of the simple moments of making the Sunday morning pancakes my kids, and myself, loved to eat.
Washington Retail Pancake Mix
- 1 cup Washington Self-Rising Flour (you can also use Hecker’s self rising flour if you can’t find Washington)
- 1/2 Cup Indian Head Yellow Corn Meal
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 egg
- 1 tablespoon oil
- 1 1/4 cups milk
Blend dry products together in a mixing bowl using a wire whip. Add eggs, milk and oil and mix using wire whip until batter is uniform. Pour onto 400 degree griddle and cook about 1 minute on each side, turning when bubbles form on top. Makes 10-12 delicious pancakes.
Note: Different brands of baking powder may give different batter thicknesses, if needed add more or less milk to get the desired pancake thickness.
Variation: For a buttermilk pancake, substitute 1 1/4 cup + 3 tablespoons buttermilk for the milk. As above, use more or less buttermilk to get the desired pancake thickness.
I tripled this recipe with only the dry ingredients and keep it in a zip lock bag. When I’m ready to make pancakes I use 1 cup of ready-made mix to one cup of milk or buttermilk, 1 tablespoon of oil and one egg.
- 1 cup of ready-made pancake mix
- 1 cup of sugar
- 1/2 cup of whole milk
- 1/2 cup of buttermilk
- 3/4 stick of butter
- 1 29 ounce can of sliced yellow cling peaches in heavy syrup
Preheat oven to 400 degrees
Place the butter in a 9×13 inch baking pan. Place the pan in the oven until the butter melts.
While the butter is melting, mix together the pancake mix, sugar, milk and buttermilk. Wisk till all the ingredients are combined and the batter is smooth. Drain the heavy syrup from the can of peaches.
Take the hot pan with the melted butter out of the oven and pour the batter directly into the center of the pan. The heat of the pan will start to set the batter along the edges. Place the peaches evenly all around the pan directly on top of the batter.
Cook in the oven for 30 minutes or until the cobbler is golden brown.
Serve warm with plenty of Vanilla ice cream.