There’s an old story in our family surrounding egg cakes. The story centers around a hired man – a man who worked hard all day on my Grandfather's farm and sang songs all evening, accompanying himself on an old guitar. "Drifting along like a tumblin' tumbleweed. . ."; "I Don't Hurt Anymore" and other Hank Snow favourites.
One morning, so the story goes, this hired man with the squinty eyes, the slow drawl, and the quiet manner, announced that he was going to make breakfast. Without looking at a recipe, he put together a mixture of milk (from the cow in the barn) and eggs (from the chickens in the coop) and produced what he called "Egg Cakes." Said they were like his mother always made. She was Norwegian.
My grandparents, as I understand, were enthralled and asked the hired man for his recipe. So here it is, copied from the hired man's instructions, into an old Hilroy notebook.
Tasting Notes
These egg cakes are a nostalgic delight with their smooth, delicate flavor. They're best enjoyed fresh off the pan and are incredibly versatile. Pair them with fruit, jam, or even powdered sugar for a sweet twist, or enjoy them plain for a classic taste.{It's finger food at our house!} This recipe is similar, though not as sweet as Crêpes au sucre (Sugar pancakes).
One morning, so the story goes, this hired man with the squinty eyes, the slow drawl, and the quiet manner, announced that he was going to make breakfast. Without looking at a recipe, he put together a mixture of milk (from the cow in the barn) and eggs (from the chickens in the coop) and produced what he called "Egg Cakes." Said they were like his mother always made. She was Norwegian.
My grandparents, as I understand, were enthralled and asked the hired man for his recipe. So here it is, copied from the hired man's instructions, into an old Hilroy notebook.
Recipe: Egg Cakes
Makes: 4 large ones
Ingredients:
1/2 cup flour
3 eggs
2 teaspoons sugar
1 cup milk
3 eggs
2 teaspoons sugar
1 cup milk
Instructions:
- In a mixing bowl, combine flour, eggs, sugar, and milk.
- Use an egg beater to whisk the mixture until light and frothy.
- Heat a greased pan over medium heat.
- Pour a portion of the batter into the pan, tilting to spread evenly.
- Cook until golden brown on one side, then flip and cook the other side.
- Serve hot, buttered, and rolled, with a side of maple syrup for dipping.
Tasting Notes
These egg cakes are a nostalgic delight with their smooth, delicate flavor. They're best enjoyed fresh off the pan and are incredibly versatile. Pair them with fruit, jam, or even powdered sugar for a sweet twist, or enjoy them plain for a classic taste.{It's finger food at our house!} This recipe is similar, though not as sweet as Crêpes au sucre (Sugar pancakes).
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