Pancakes and Postum

October 4th, 2019 § 0 comments

In the refrigerator, there were three ears of Blum’s sweet corn. Although more than a week old, they were still fresh enough for corn pancakes. Yes, HG obeys the “waste not, want not” proverb. So, HG shucked the corn and added the kernels to pancake batter, milk, beaten egg and a dash of canola oil. Fried on an oiled griddle and doused with a goodly amount of Canadian maple syrup, this was a pleasant breakfast on a grey, cold day on Prince Edward Island. When HG was a youngster attending P.S. 86 elementary school in The Bronx, home was just a few blocks away. This made it possible for the little fellow to lunch at home. Often, HG’s late Mom prepared pancakes using Aunt Jemima Pancake mix. The pancakes got a pat of butter plus Log Cabin Maple Syrup. HG doesn’t know whether the maple syrup was the real thing but loved the tin container fashioned into a faux log cabin. The beverage was Postum with hot milk. Postum is still being manufactured. It is a whole-grain, “healthy” alternative to coffee. Rarely see it in supermarkets but, like everything in life, it can be ordered on Amazon. It is, how shall HG put it, an “acquired” taste.

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