Thank God for “complete” mixes from Aunt Jemima and Hungry Jack’s. Just add water and you’re good to go. I grew up with Maya Hotcake Mix which took a little more effort: add eggs, water and a tablespoon or two of cooking oil. Back when I was still a child, I would slather the top of a pancake with condensed milk which pretty much made me happy and content. As I grew older, I followed the grown ups who would butter their pancakes, then pour some Karo syrup just as the commercials showed us then. Then I was served all that with an extra dispener with evaporated milk in some restaurant, and I saw my Dad pour milk on top of the butter and syrup. Because my Dad did it, it made sense to me to do the same. In recent years, I simply found some hazelnut or chocolate spread, and at one time, even chocolate honey, or plain old butter and syrup to jazz up my pancakes. I’d have it once a month or whenever I could find one of the gourmet flavored pancakes we always seek out. (Banana Walnut Pancake mixes are not very easy to come by…)
I often yearn for the old way I used to enjoy my pancakes…I don’t usually use evaporated milk here except to cook. I do have a pint or cup-sized carton of heavy cream in my fridge always, only because one of my favorite sauteed chicken renditions uses it in the sauce. I think it was around 4-6 weeks ago that the idea hit me, and I poured some heavy cream on top of the butter and syrup. Heavenly indeed!
It’s like sitting back to enjoy a book. I grab my pancakes and just savor each bite, and indulging in some nostalgic trip down memory lane of afternoons when “hotcakes” were our merienda of choice back home in Manila.