The perfect dinner for Fat Tuesday!
Whisk the dry ingredients together . . .
Blend the wet ingredients together, then add to them to the dry ingredients . . .
Whisk ingredients together . . .
Heat the griddle over a medium heat . . . ladle enough pancake batter onto the griddle for one pancake . . .
Watch for the bubbles to appear . . . when they start popping the pancake is ready to flip . . .
flipping out pancakes. . .
the pancake will cook quickly on the second side . . .
Serve pancakes with plenty of butter and maple syrup!
unsalted butter, melted and cooled
In a mixing bowl, blend the flour, sugar, baking powder, and salt.
In a small mixing bowl, blend the milk, butter and eggs.
Add the wet ingredients to the dry ingredients.
Be carful not to over mix!
Heat a large griddle over medium-high heat. Brush lightly with corn oil.
Ladle spoonfuls of the batter onto the griddle. Cook until bubbles appear, flip over and cook until lightly brown.
Serve with plenty of maple syrup and butter.
Happy Fat Tuesday!
The new Ranch dressing is Papou’s Comeback Sauce!
-Originated at the legendary Mayflowers Cafe.
Founded in 1935 by Michael Kountouris, his uncle, and cousins. Michael is Callie McDole’s late father.
Michael grew up with his family on the
Greek island of Patmos.
Legendary island known as the home of Saint John who wrote the Book of Revelation.
In search of a better life . . . Michael came to America to join his father in Houston, Texas when he was 16 years old.
Sadly, just two years later his father passed away. Alone in a new country at the age of 18, Michael moved to Jackson, Mississippi to be with his uncle and cousins.
They opened three restaurants. One of which was the . . .
Mayflower Cafe featured in and The Help Ghosts of Mississippi is the oldest operating restaurant in Jackson, Mississippi. ,
Popular with celebrities such as Eudora Welty, Hal Holbrook, and John Grisham.
Back in 1935, Michael started making and serving his Comeback sauce at the Mayflower Cafe. Everyone loved it!
Flash forward 70 years . . .
It’s 2005 and Callie begins the process of manufacturing her father’s original Comeback Sauce recipe.
So by now, you are probably wondering how Papou’s Comeback Sauce taste?!!
The answer is somewhere between a Remoulade Sauce and a Louie Sauce, as in Crab Louie.
And what could you serve it with?!!
The answer is Greek Salad, Crab Cakes, Fish Tacos, Roast Chicken, French Fries, crackers . . . just about everything!
From 7-gallon batches all the way to 200-gallon batches . . .
And thirteen years of:
-raising her daughter, Natalie
-living happily after with the love of her life, Keith
-and caring for her mom with health complications because her car was hit by a drunk driver in 1970
Callie’s passion for keeping her father’s memory alive has delivered big results!
Papou’s Comeback Sauce is served on Fish Tacos at the
Flying Fish and sold in the refrigerated section of Central Market,
because it is made with natural preservatives – that’s a fact!
Just like her dad and mom, Callie has a heart of gold and a love of their Greek heritage.
The essence of which is captured in every bottle of Papou’s Comeback Sauce!
Callie quotes her dad, Michael with his Greek accent, “People will keep coming back for more Papou’s Comeback Sauce.”
Try some Papou’s Comeback Sauce today!
I am sending Callie’s Greek Salad recipe and my Crab Cake recipe in My Texas Kitchen’s March monthly newsletter. These recipes are exclusive to the newsletter. I would love to share these recipes with you! If you would like these recipes please send your email address to Susan@MyTexasKitchen.com.