You may be here after reading our Instagram post, so you already know I've been completely enthralled with this recipe and corresponding story over the past several days. To have access to such a piece of history (that's also an amazing recipe, no less) is such an honor. This is now my go-to pancake recipe, hands down. Featherlite hits the nail on the head!
You may be surprised at her addition of peanut butter to the recipe, but those who knew her would just smile. She was a big fan of peanut butter and was also born in Tuskegee, Alabama. Tuskegee is where George Washington Carver, an African American botanist and inventor, researched and was made famous for his work with peanuts.
If you end up liking this recipe, you'll probably want to grab a copy of Our Auntie Rosa: The Family of Rosa Parks Remembers Her Life and Lessons, a book written by her family that also includes recipes (think Chicken and Dumplings and Cornbread Cakes). As they say, "she was a true Southern cook, often making dishes that had been passed down for generations." The book is a compilation of intimate cards, letters, rare photos and recipes that meld family memories with American history. What a great gift for someone!
Finally, we have to say a big thank you to the Library of Congress who released a collection of papers and images owned by Rosa. The recipe was included in this collection. You can view the whole collection here and the collection of three images of the recipe is here.
Let us know what you think of this recipe below in the comments!!
Rosa Parks' Featherlite Pancakes
(as written by Rosa)
1 Cup Flour
2 Tbsp Baking Powder
1/2 tsp Salt
2 Tbsp Sugar
1 1/4 Cup Milk
1/3 Cup Peanut Butter, melted
1 Tbsp Shortning or oil
Combine with dry ingredients.
Cook at 275 on griddle.
- Do sift the flour
- Allow the wet ingredients to come to room temperature before mixing
- They'll bubble up quickly. Allow them to cook a little longer on the first side than you might think they need.