It’s true, I’ve never met a person who doesn’t love pancakes, be they plain with a wee bit of sugar and lemon, thin French crepes or the thick American style, there is a pancake for everyone.
My love of the American style began on a visit to the US in 2001. My brother, some friends and myself went to ‘On the Road’ an off-roading event in Moab, Utah. After a days travel from Dublin, via Atlanta and Salt Lake city we ended up in Grand Junction for the first night.
At Breakfast the following morning all seven of us met in a diner very close to our hotel. We ordered and as the first meal arrived we were given complimentary pancakes, a plate stacked high of them and a jug of maple syrup.
“Nice one!” we all thought – a pancake or two would be a nice addition to our meals and then the second meal arrived with it’s own plate of complimentary pancakes and then third one and so on, you get the idea. From that moment on I was hooked.
The first time I saw them being made was a few days later, after ‘On the Road’ had finished and we were having a trail breakfast in the middle of the Desert.
With a magnificent sunrise as his backdrop, the rising sun bouncing off the red rock mesa behind our camp, our trail guide (none other than Bill Burke a former Camel Trophy participant) whipped together a batter and started cooking pancakes on a large camping griddle he had somehow fitted into his Land Rover along with tents, spare parts, a tool-kit, first aid kits, bedding, a small collection of firearms, ammo and a fridge!
We were picking them off the griddle with our bare hands, they were just so good. Unfortunately I wasn’t able to get Bill to part with his recipe, but I’ve finally managed a good imitation/variation at least.