A gulch once told me that the trick to making the best pancake was to warm your eggs to room temperature and while waiting, finish your bottle of “Old Sailor” and take a nap.
Once, in 1993 during a Shrove Tuesday in the basement of an I.O.O.F. I encountered a surly tribe of beehive hairdos. The buzzing of perturbed “flapjackers” sliced through the fog of Marlboros and Pam residue giving me an opportunity to tune out what my life insurance broker was rambling on about and focus on the diatribe coming from the neighboring card table. Bingo, scotch mints, Manischewitz, General Hospital and other peccadilloes sacrificed for Lent wafted like a rich maple amber perfume into my auditory canal at the moment I took a bite of my pancake. That day in February set off a chain reaction of Pavlovian extremes. To this day, I am unable to eat a pancake without tasting a bottle of Shalimar, with its rich essence of Tonka Bean and Bergamot, causing me to salivate in a ‘mouth sweat’ kind of way.
Obviously, my relationship with the pancake hasn’t got off on the right foot. I have a better kinship with his more robust brother, the waffle and effeminate cousin, the crepe. Though they have their own griddle neuroses, the waffle and crepe have developed characteristics that are not as apparent in the pancake. The pancake is a sponge, whereas the waffle demonstrates texture and the crepe full of depth, notably when replete with bananas and Nutella or when lit ablaze with Grand Marnier. But, especially when replete with bananas and Nutella or if the occasion arises, Nutella and bananas.
With all complicated relationships, one either moves on or tries to find common ground. Recently, while recovering from the tension that comes with competing in a Spirograph-off, I found myself perusing the breakfast menu of a local eatery that will go unnamed (chiefly because I don’t know how to write it in Pig Latin). Naturally, I found myself in a staring match with none other than the pancake. Yet, something was different this time. An innovation presented itself, nay, a solution! In addition to this insipid cake’s ubiquitous partner, maple syrup was an unlikely companion: Bacon.
Twas bacon who redeemed the pancake.