Featured Recipe

Crispy edge pancakes

By Doug Sanders
The Sheridan Press

 

This week, I visited my first Cracker Barrel. While my taste buds mostly line up with southern style cooking, I still can’t enjoy grits. You can make them perfect with just the right amounts of butter and I will still not like them. It’s a texture thing for me and I just can’t get over it.

Like water chestnuts. While I am totally OK with their flavor, the texture gives me the same heebie jeebies some people get with nails on a chalkboard.

Unfortunately everything at Cracker Barrel comes with grits. Just so you know. It really has no bearing on this column. I just wanted you to go in knowing you will most likely be trying some grits.

The one thing they did get right is pancakes. They were pretty out of this world. I decided to duplicate the results at home so I could have them whenever I wanted.

After a longer than usual research session, it came down to butter. Lots and lots of butter. While I shouldn’t be surprised these southern style pancakes were just dripping with butter, it was still shocking just how much.

The secret is to pretty much swim the batter in melted butter, then add some at the end around the edges to crisp them up. While in no way good for you, it does make for an out-of-this-world Sunday morning treat.

If you’re like me, finish them off with a healthy sprinkling of pecans and top with maple syrup. Finish off with a blast of Reddi-Whip for a real southern treat.

Get the recipe!

 

About The Sheridan Press
The Sheridan Press has served Sheridan County, Wyoming, since 1887. The award-winning independent newspaper offers print and online news delivery platforms to the thriving community, which boasts a college; a lively arts, culture, and music scene; a bustling downtown; and many other amenities, including unlimited outdoor recreational opportunities. To subscribe to The Sheridan Press, click here