'Every time I go home to visit my family, he makes pancakes and eggs on his trusty electric griddle.'
, “poor man’s steak” , and a number of different rice casseroles, the food I most associate with going home is the pancakes my dad makes on his electric griddle., “whisped”—the way he grew up saying “whisked”—gently once, and then again after the batter settles to ensure it’s the right consistency. It’s not the flavor of the pancakes that makes me crave them so much, it’s the fluffy texture and crisp edges that form once he ladles batter onto the griddle.sitting on top of the fridge.
My dad’s pancake process is very specific: First, he preheats the electric griddle to 325°—never any hotter, so they don’t cook too fast. Then he greases the whole thing with a swipe of Crisco and keeps the container near him with a piece of wax paper so he can repeat the process if need be. Instead of a ladle, he uses a ¼-cup measure to portion out medium-sized pancakes, lets them bubble up on one side, flips, and then immediately puts about ½ tsp.
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