Ma Judy’s Famous Pancakes

I never measure the ingredients for these pancakes. I just beat an egg; add equal amounts of milk and flour and a good amount of baking powder, usually about a tablespoon for cup of flour. Today, Megan and Jaron came to visit me, and for the first time I measured my ingredients so I can share the recipe. I do not use sugar, salt, or oil in the pancakes.
These are best eaten hot, so I always have the kids eating them while I am cooking more. Then I eat last, after everyone is full. I am not sure if it is the taste or the shape of my pancakes that are the most appealing. I make the grandsons tractor-shaped pancakes, and for the granddaughters, flowers and butterflies. (I tried to make a horse once for Madison, but it did not turn out right at all.) My children’s friends remember when I made their initials out of pancakes. I am no artist, but I give it a good effort. Recently, I saw the idea to use a ketchup bottle to squeeze the batter into shapes. I am going to try that sometime, and who knows what I might create!

Ma Judy’s Famous Pancakes

1 egg
1 cup milk
1 cup flour
1 T. baking powder

Beat egg, add milk and stir. Combine flour and baking powder and stir into wet ingredients just until mixed. Beating them together too much makes them tougher, not lighter. To fry them, use a good non-stick skillet or griddle and just a small amount of cooking oil. I use olive oil. Spoon them into the pan and wait for bubbles to rise in the pancake. Turn them and cook on the other side.

Beth's Soft Sugar Cookies

“Your mother is a saint.” I have made this statement often to Beth's children over the years. She would shake her head and say, “Oh, no I’m not!” if she heard me, but I believe it is true. A mother of six children, grandmother of two, and friend of many, it is difficult to find a nicer person. I have been blessed to have her as my friend for more years than I want to count, but I would estimate somewhere around 40 years. Our children grew up together, and Beth and I cheered them on from the stands at baseball and basketball games. Our sons still golf together, and our daughters are friends as well. Sometimes when we were at her house, she stirred up a batch of these easy, soft, cake-like sugar cookies. I also baked them often when the kids were growing up. They are not overly sweet – just enough to satisfy the urge for dessert. These cookies are never better than when they are still warm from the oven.

Beth’s Soft Sugar Cookies

1 cup sugar
¾ cup shortening or butter
1 teaspoon baking soda dissolved in milk
½ cup milk
½ teaspoon salt
1 egg
2 ½ cups flour
Mix in the order given. Drop by teaspoons on a greased cookie sheet. Bake at 350 degrees. Sprinkle with sugar when you take them out of the oven.