Stale crackers, water and vanilla make crispy breakfast pancakes. A depression era recipe from the Editor’s mom.
1. Place crackers in a bowl. Cover with water. Let stand 5-10 minutes. Press water out of crackers in handfuls. Place drained crackers in a bowl. With a fork, whisk in egg and vanilla. Heat vegetable shortening or oil in a heavy skillet until hot. By spoonfuls, dollop cracker mixture into hot oil and fry until browned on both sides, adding extra oil as necessary. Serve with syrup.
share this: