Marion Cunningham, cook, author, and advocate for home cooking, died on Wednesday, at the age of 90.
For many years, Marion Cunningham wrote a column for the San Francisco Chronicle and the Los Angeles Times, and contributed articles to Bon Appetit, Food & Wine, and Gourmet magazines. She lived in Walnut Creek, in the San Francisco Bay Area. I remember reading some of her articles in the Contra Costa Times, or articles about her when we lived in the Bay Area.
Until I heard about her death, I didn’t know that she was already 50 years old when she started her career path towards the cooking world. She was proof that it is never too late to take up a new career, when you are doing something you love.
We own a few cookbooks, and among them is Marion Cunningham’s Good Eating, which is actually two books in one (The Breakfast Book and The Supper Book). I’ve used it more often than our other cookbooks. The recipes are solid, and most are simple, no-fuss to make, meaning they are also kid-friendly.
The recipe (and LolaKo post) Best Buttermilk Pancakes Ever, is adapted from her recipe. I’ve also made other pancakes — buckwheat,cornmeal — and waffles, using recipes from The Breakfast Book.
When my grandson Jun (an enthusiastic pancake eater) was home sick from school and I was looking after him, I decided to try another of Marion Cunningham’s pancake recipe. I settled on Lemon Pancakes, since we had lemons and cottage cheese on hand.
Jun sat at the kitchen counter, and watched. It was different from our “usual” pancakes — both in the process of making it, and in appearance.
I slipped the first pancake on a plate, swirled syrup on top, and presented it to Jun, who was about 6 years old at the time. He took a bite, closed his eyes, took a deep breath, smiled, and uttered, “ummmmm…Lola!”.
You can imagine how happy I was at his reaction — and he got better rather quickly too!
I don’t normally make these pancakes as cottage cheese is not an item we keep on hand. But…it is tasty, and well worth making if you want to make a special treat for your enthusiastic pancake eaters…even if they are not sick.
From The Breakfast Book – Lemon Pancakes
These pancakes make you sit up and take notice. Serve them with fresh raspberries or raspberry syrup and you will have a summer morning special.
- 3 eggs (separated)
- 1/4 cup all-purpose flour
- 3/4 cup cottage cheese
- 1/4 cup (1/2 stick) butter, melted
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 1 tablespoon grated lemon zest
Separate the eggs and beat the egg whites until they hold stiff peaks. In another bowl, stir together the egg yolks, flour, cottage cheese, butter, sugar, salt, and lemon zest until well mixed (I use the rotary egg beater I used for beating the egg whites).
With a large spoon or a spatula, fold the egg whites into the yolk mixture. Gently stir until there are no yellow or white streaks.
Heat a skillet or griddle over medium heat. Grease lightly and spoon out about 3 large tablespoons of batter for each pancake. Cook slowly for about 1 1/2 minutes, then turn the pancake over and cook about 30 seconds. Keep the pancakes warm in a 250 degree oven until ready to serve.
San Francisco Chronicle SF Gate article, with Marion Cunningham’s recipe for raised waffles.
New York Times article on Marion Cunningham’s death, with her recipe for coffee cake
Lola Jane’s Best Buttermilk Pancakes Ever