These are foods that I really like but can’t cook well.
The only pancakes I can make somewhat well is Jenny’s recipe for Grandma’s Featherlight Pancakes.
Buttermilk pancakes had been on my mind all week. On Friday, I rode the early bus downtown and wearily stumbled up to my desk. I perked up upon opening the cafeteria menu and seeing the breakfast special was buttermilk pancakes.
Suddenly the day felt shorter. I perked up.
No one in my family is Finnish but we grew up eating Finnish Oven Pancakes nearly every week.
My mom got this recipe from my Godmother, with whom she exchanged many other recipes that became family staples.
“I know why my mom made Finnish Oven Pancakes so often,” I thought as I prepared one for the second time this week. They’re easy to make, only require a few ingredients, and taste like a humble feast.
There might not be a screen door at the Screen Door and you’ll probably have to wait an hour for brunch, but that’s OK and I’ll tell you why. But first, notes on the journey:
In August, right after we left St. Louis and before we had a moment to catch our breath in Minnesota, we traveled to Northern California. This was the first time traveling together outside of the Midwest since we got engaged. We planned an epic road trip zigzagging from San Fransisco through Napa Valley to Tahoe, west to the Avenue of the Giants, and up to Portland.
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