Rosa Parks' "featherlite pancakes"

Recently, the Library of Congress released some of Rosa Parks' personal papers, photographs and letters. Among these treasures was her recipe for "Featherlite...

In the Marley Spoon test kitchen, we occasionally like to kick off the morning with a good stack of fluffy pancakes, so we decided to give Rosa's recipe a spin. The result? Perfect pillow-soft clouds of peanutbuttery goodness. The extra baking powder is what makes these so wonderfully "featherlite." Her handwritten recipe shows a list of ingredients and simply says "Combine with dry ingredients. Cook at 275° F on griddle." For easier viewing, we've broken down the recipe below. Enjoy!

Rosa Parks Featherlite Pancakes Photo: Library of Congress

What you'll need:

1 cup all-purpose flour 2 tablespoons baking powder 1/2 teaspoon salt 2 tablespoons sugar 1 egg 1 1/4 cups whole milk 1/3 cup peanut butter (we used Brooklyn Larder's) 1 tablespoon shortening, melted, or any neutral oil, like canola

Recipe Steps:

  1. Combine the dry ingredients in a large mixing bowl.

  2. Mix egg, milk and peanut butter in separate bowl.

  3. Add wet ingredients to dry ingredients and stir until just combined - don't over mix. A few small lumps are ok.

  4. Wipe skillet with a little oil just to grease it and heat pan over medium heat.

  5. Measure out batter with 1/4 cup measurer and pour onto pan. Cook for about 2 minutes until bubbles form around the edges. Use a spatula to gently flip over. Cook for 2 or so minutes, until golden brown.

  6. Repeat with remainder of batter.