This is the first installment of what I hope will be a regular feature here under the category “Annie Cooper’s Recipe Scrapbook.” Second and third helpings will be available in coming weeks. I’ve wanted to include recipes in my book for some time because I love how Laura Kalpakian included them in her wonderful novel, American Cookery . However, I haven’t been able to do so as elegantly as she did. Yet. For now, consider this an archive (and maybe a teaser) for my book.
Annie, the twenty-something daughter of one of my main characters creates a scrapbook of her family’s favorite recipes as a gift for her mother, Libby McCormack Cooper. Libby’s best friend is Claire Jordan, whose mother contributed this yummy recipe. Each recipe will be accompanied by a few cook’s notes from one of the characters.
From the kitchen of Sylvia Jordan
This big puffy pancake was Claire’s favorite Sunday breakfast. She thought it was magic the way it puffed up in the oven, but was always a little sad when it deflated. It’s the same basic recipe as for Yorkshire Pudding or Popovers. I think the original came from Betty Crocker, but I adapted it for the high altitude of Carson City, Nevada by adding more eggs. For breakfast, serve it with syrup, jam, fresh berries or applesauce. A dollop of whipped cream or yogurt doesn’t hurt.
¼ cup vegetable oil or butter (or combination)
1 cup all-purpose flour
1 cup milk
½ teaspoon salt
4 eggs (2 at lower elevation)
Preheat oven temperature to 450°F (425°F for a glass pan.) Place oil and/or butter in 9-inch square pan or cast iron skillet. Put pan in oven and heat until hot. Meanwhile, beat flour, milk, salt and the eggs with wire whisk just until smooth. Pour batter into hot pan of oil. Bake 18 to 23 minutes or puffy and golden brown. Cut into squares or wedges.