The tradition of enjoying a hot and comforting pancake breakfast is a timeless one. Pancakes, also known as flapjacks, have been a beloved morning staple in the United States for many years. However, the custom of eating pancakes at communal church events has deep roots that date back centuries, particularly before the Lenten fast on Shrove Tuesday.
In the 20th century, large community breakfasts held at churches became a popular way to foster fellowship and community, likely gaining popularity after World War II. At these events, flapjacks are often made to order by members of the church, adding a personal touch to the meal. One such church that embraced this tradition is All Saints Episcopal Church in Warwick, Rhode Island.
Cynthia A. Miga, a member of All Saints Episcopal Church, shared her go-to pancake recipe—Sweet Milk Pancakes—for the church’s communal breakfasts. Cynthia’s pancakes became so popular that her recipe was featured in Yankee Magazine’s Church Suppers and Potluck Dinners Cookbook in 1996. This cookbook is a compilation of recipes submitted by veterans of community gatherings throughout New England and tested by a team of home cooks.
What sets Cynthia’s pancake recipe apart is its simplicity and delicious flavor. The recipe only requires basic kitchen staples like all-purpose flour, baking soda, baking powder, sugar, milk, eggs, and oil. Unlike many pancake recipes that call for buttermilk or a mixture of milk and an acidic ingredient, Cynthia’s recipe uses regular milk and a small amount of sugar, resulting in subtly sweet and less tangy pancakes.
The balanced combination of baking powder and baking soda in Cynthia’s recipe provides the perfect amount of lift, while the addition of extra eggs leads to a silkier texture and richer flavor. Instead of butter, the recipe uses oil, which helps create a tender crumb and even browning—ideal for making large batches quickly to feed a hungry crowd.
To make Cynthia’s Sweet Milk Pancakes, you’ll need all-purpose flour, baking powder, baking soda, sugar, eggs, milk, and vegetable oil. Simply mix the dry ingredients together, beat the eggs with the milk and oil, combine the wet and dry ingredients, and cook the batter on a hot oiled griddle or skillet until brown on both sides. Serve hot and enjoy the delicious and comforting flavors of Cynthia’s beloved pancake recipe.
