Find a back issue

Pancakes in Dallas: Make Your Own With Dean Fearing’s Recipe

Pancake Pusher: Aunt Jemima was the Starbuck’s of the 1890s.

This morning comes a cheery note from a pancake-crazed Disher named Jeff. He writes:

I must say Nancy, you’ve been touching my heart lately-pancakes and now pizza!  I’m always always ALWAYS eating pizza, and oddly enough, I was on a pancake tear of my own the past few months in a search to find pancakes in Dallas as good as Clinton Street Baking Company in NYC. The sad results–nowhere even came close.  However, you can make above-average pancakes at home. (Dean Fearing’s old pancake recipe is after the jumperoo.)

“Always, ALWAYS, always”? This guy has a real problem. Making pancakes at home is not a healthy activity for people with pancake-itis.

What happens if, one lonely night, you find yourself eggless, drinking syrup straight from an Aunt Jemima bottle while chopping the sugar, baking powder, and salt with a straight-edged razor? Who are you going to call? I don’t think so.

Dean’s Pancakes
2 eggs
2 cups milk
2 tablespoons butter, melted
2 teaspoons vanilla extract
2 cups flour
2 tablespoons sugar
2 teaspoons baking powder
2 half teaspoons salt

Combine all liquids into metal bowl first.  Mix to combine.  Add all dry ingredients, fold in making sure not to overwork flour.  Let sit for ten minutes and proceed with pancakes.

However, if you don’t suffer from pancake-itis and you feel comfortable making them at home, I have a another recipe. Richard Chamberlain gave me his Lemon Pancake recipe a bazillion years ago. He originally served them on his breakfast menu when he did hard time in the kitchen of Little Nell in Aspen. It’s stuck in the back of my old Joy of Cooking somewhere. Joy and cooking? Whatever. Somebody flag the waitress?

8 comments on “Pancakes in Dallas: Make Your Own With Dean Fearing’s Recipe

  1. If I am going to wake up and make pancakes at home, they better be darn good. This recipe is my favorite:

    Bobby Flay’s ricotta pancakes. You can skip the lemon curd thing (as I don’t exactly have that in my fridge on a regular basis)- and just drizzle them with syrup for simplicity. The ricotta makes them so delicious. I actually tricked my husband into thinking I could cook for a morning. These are excellent- try them!

  2. Thanks for posting this.

    After last week’s blog entry on pancakes, I decided I couldn’t wait until the next Saturday morning and did the “breakfast for dinner” thing that night with pancakes and sausage. My cakes came out a little flat so I’m looking forward to trying this one out.

  3. I make, what I think are the best damn pancakes I’ve ever eaten.
    1/2 cup “Bob’s Old Red Mill” organic, 100% buckwheat flour.
    1/2 cup “Bob’s Old Red Mill” organic, 7 whole grain pancake and waffle mix.
    1-1/2 teaspoons baking powder
    1 teaspoon baking soda
    1/4 teaspoon fine sea salt
    1 tablespoon (more or less to taste) sugar. I use Splenda.
    1-2 teaspoons cinnamon. (the secret ingredient)
    1-extra large or, 2 small eggs.
    1 cup (organic) kefir or, buttermilk. Plus whole milk to thin if mixture is too thick.
    2 tablespoons canola oil or melted butter.
    Blend together. Don’t over blend. Lumps are good.
    Let sit for 20 minutes.