I love that this recipe was written on a piece of notebook paper from the First National Bank of Muskogee, Oklahoma. It’s an added bit of history to give provenance to the recipe.
At first, I was uncertain what this recipe was for and didn’t comprehend the title. I thought it said ‘paw’ cakes … and then it struck me, ‘pancakes’. I am uncertain if the first word is Silva or Sitva, either way I assume it is a person’s name. I like the use of cornmeal in this recipe, which will give a bit of texture and flavor. As with any pancake, I think they are always best with buttermilk.
I decided to participate in this week’s ‘Vintage Recipe Thursday‘ held by Joy of Desserts. Actually, I’m cutting it a bit close since it’s nearing 10:30pm on Thursday night. Hopefully, Joy will pardon my tardiness on this week’s entry!
It appears that the amount of buttermilk is in question — although 1 cup was written, ’1/2′ was later notated. This likely means 1 1/2 cups, but use caution if making this recipe. Begin with 1 cup, then increase up to 1 1/2 cups if needed to achieve appropriate batter consistency.
Update: 5/21/09 – I made the recipe using nearly 1 1/2 cups buttermilk. The pancakes are delicious! (see above photo)
Silva’s Pan Cakes (i.e. Pancakes)
1 cup flour, sifted
1/2 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/4 cup sugar
2 tablespoons mazola oil
1 cup (or 1 1/2 cup?) buttermilk
No instructions given in the recipe but as with most pancakes, mix it all together (a few lumps are ok). Heat a cast iron skillet over medium heat and when hot, give a light brushing of oil. Pour 3″ circles into the skillet, leaving room circles for the pancakes to spread out a bit. When bubbles begin to form over the top of the pancake, flip and fry for another minute or until lightly browned on the bottom.
Personally, I always have the hardest time making pancakes. Success is always in getting the right level of heat in the pan. I tend to get my too hot and ultimately scorch a few pancakes.