One pint of buttermilk and only 6 rounded Tbsp of flour?? That seems like a very thin batter. I use 1-1/8 cups of flour with 1/2 cup buttermilk, 1/4 cup cream, and two eggs (plus the BP BS, etc.)

How much exactly are 6 rounded Tbsp of flour?

Lars

Beth,thank you so much for sharing this recipe.

I will definately be making these for breakfast this weekend.

Shelley

Lars,

The batter definitely is thinner than other recipes for pancakes.

Rounded is rounded. Sometimes I make them with 6 really huge rounded TBS of flour, and it results in a thicker batter, and a thicker cake...which I don't care for as much as the thinner, lighter cake. And the yield won't be 12-14 cakes. They'll still be tasty, but the cakes will be thicker.

I just put a Tbs into the flour canister and pull it out, "rounded". As I said, you may have to make the recipe a couple of times till you figure out what amount of rounding works best for you.

Beth, another thank you from me, I hate it when family recipes become "extinct" because no one thought to pass them on.

I think I'll pick up buttermilk and give them a try this weekend too.

Lars, I think 6 heaping tablespoons would be what I'd get if I just dug my spoon into the flour canister and didn't level it off. At least that's what I plan to do, and I'll see how it goes...

Annie

Thank you for sharing, I will try this too!

I don't do eggs so I am always looking for great pancakes. Today I made the oatmeal pancake recipe that AnnT posted. It was very good but that's no surprise because I love pancakes, oatmeal, and AnnT's recipes.

Thanks Beth! I recently tried a few pancake recipes that didn't thrill me, so I can't wait to try this one. I love knowing the story behind it.

Sue

Your grandfather's recipe sounds wonderful, Beth, & I prefer thinner pancakes. It's always nice to me to have a story to go with a recipe. Thanks for sharing with us!

Beth, thank you so much for sharing this recipe. It's always a pleasure to hear family stories of old recipes and have unique personalized instructions to go with them.

I was just thinking about making pancakes for dinner and this recipe sounds perfect.

Carol

We are also lovers of thinner pancakes. We'll give it a try this weekend. Thanks for sharing both the recipe & the story.

About how long do you mix after adding the buttermik?

/tricia

Beth, thank you so much for posting this. I've just been on a search for a 'thinner' buttermilk recipe to make this weekend. Will definitely try your grandfather's.

My conversion table says 1/2 cup is equal to 8 tablespoons so my guess with the 'rounded' that's what it would be. Will give it a shot and see.

Tricia,

I've never timed how long I beat after adding the buttermilk...Maybe a minute??? I beat the egg the longest till it's really, really fluffy. Then I beat the buttermilk & egg for quite a while too, to get all of the air in there. I'd try a minute. I don't think you can beat too much. I don't beat the dry ingredients all that long into the batter.

Now I'm really worried....so many of you are planning to try this recipe, and I don't want you to be disappointed. I know if I were cooking for you, you'd be happy consumers. Use that test cake to adjust your batter. You can always add a bit more flour if you think the batter is too thin, but you can't remove too much flour from the batter, so I always make the batter on the thin side, and adjust (only if necessary) based on the small, test cake results.

Thanks for the recipe, but even more, thanks for sharing the memories of your grandfather. Very special.

beth4,
I'm glad you posted your grandfather's recipe. I love genealogy and for that reason, I've printed it off and will make your grandfather's pancakes. It's wonderful for things are passed down through families. Thank you!

Beth,
I am very touched by reading your tribute to your grandfather.
I will be sure to keep his memory alive along with the recipe.

Bubbe

I made them last night just for myself and plan to make them tomorrow morning for both us. Thank you Beth and thank you Grandfather Corliss. I'll be sure to spread the word about the recipe's origin. I hope you'll consider us part of your virtual family Beth.

Lee

I'm going to make these. I love pancakes and make my own mixes. Thank you for the heirloom story, it makes this recipe all the more special. So little flour would make this recipe great for diabetics for those times they want to be included, at least that's what I think.

Thank you for sharing the story and the recipe. :)

terrapots, I didn't think of that, but I did make those pancakes this morning, and I started a new thread to make sure that Beth would see it.

They were lovely, eggy and tender. I put the leftovers in the fridge, we'll see how they reheat too!

Thanks, Grandpa Corliss! (Oh, and you too, Beth)

Annie

I'm going to have to try them too. What a great story, and I'm touched you shared it and the recipe with us.

Two questions:

Are these pancakes kind of like crepes?

Could they be made with whole wheat flour, or would that just not work?

Sally

Sally, the pancakes are much like crepes, at least my first batch was. The second try, with the addition of more flour, was more like a pancake, although still thin and tender.

I think they could be made with whole wheat flour, but it's going to change the tender and light texture and become more dense and thick.

Annie

I love the story and the sentiment behind sharing these with us...☺

And thanks Annie, for bringing them to my attention with your pictorial! can't wait to try them.

Stacy

I made these this morning for breakfast. They were very thin, even with quite a bit of additional flour and finally even some Bisquick.
Eight "test cakes" later I got a few that I could actually flip! LOL

They were tasty, tho!

Linda

I made Grandpa Corliss's pancakes this morning. I want to thank everyone for sharing their experiences, it helped me reach success with these wonderful tasting pancakes.

I used my Happy Call pan that I use with other pancakes but Grandpa's stuck to the top pan when I flipped. I gradually added more flour but I think it might have been that the dark brown sugar I used caramelized and made it stick. I cooked it a little longer and that worked a bit better. I did have numerous volunteer pancakes but still ended up with a generous number of pancakes to go with my Grade B maple and European Style Sweet Butter. While they were very good, I had better practice again tomorrow ;>)

Thanks Beth.

Here is a link that might be useful: Flip Pan

I haven't had much time at the computer, and just remembered I had asked some questions on this thread. Thanks, Annie, for the answers. I still haven't tried them yet. Maybe this weekend.

Sally

I tried them again this morning with much success. I didn't even have one volunteer pancake, all were perfect so there was enough batter leftover for tomorrow. We will see how leftover batter works. I added vanilla.

that's the spirit, Cathy, persevere and conquer!

If only everything that I persevered at tasted as good as pancakes with syrup...

Annie

Beth4- Thank you for this recipe. I printed it out some time ago & just finally this last week tried it. And have now made it several times my family likes it so well. It's a great tasting pancake. Quick & easy to make.