This is a tribute to my good friend Lisa’s “Nonni”!  She was a traditional Italian Grandma – who passed down this pancake recipe to her family.  I fondly remember making them at Lisa’s house many times, then sharing them with my own family and friends.  These pancakes are rustic, and hearty!  They are “old school” for sure, but still fluffy, tender in the middle, and (my favorite part) – “crispy” on the edges!!  This morning, I had my 5 year old granddaughter over.  Natalie helped me make the batter, then topped her pancake with marshmallows and maple syrup!  (as only a 5 year old would!)  I prefer blueberries myself.  Bananas and pecans would be amazing as well!  You don’t need to use a mixer for these, just a bowl and a whisk.

Here is the recipe:

Combine in a bowl: 2 c all purpose flour, 5 tsp baking powder, 2 tsp salt (I use just 1 tsp), and 3 Tbsp sugar.
Blend with a whisk.

Then add:  2 eggs, and 2 c milk.  Whisk all ingredients, (batter will be slightly lumpy).

Melt 6 T (or 1/4 c) Crisco in a small bowl, and add to batter.  Blend with a whisk.  The batter should have tiny bubbles on the surface.

Prepare your griddle.  Turn temp to 350 degrees.  Place about 2 Tbsp Crisco on the griddle, allow to melt.

Pour 1/3 c of batter per pancake.

You want the edges to bubble as in the photograph – this is what makes those crispy edges!
The tops of the pancakes will bubble up as well, when they are ready to flip over.

Once browned on both sides, remove to a plate and begin making the stack!!

Garnish them with your favorites – butter, fruit, maple syrup, nuts, etc.  Then dig in!