Last night in an old cardboard box at a rummage sale I discovered something terrible / wonderful / unbelievieable / bizarre. Tucked in amongst the spiral-bound church and women’s club cookbooks was a small, brightly colored hardback: The Twinkies Cookbook.
Just the idea of it boggles my mind.
It truly might become the first in a kitsch cookbook collection – the idea for which only occurred to me as I stared in amazement at the bright and irrepressibly cheerful cover. Did you know there is actually a recipe for Twinkie Sushi? And Pigs in a Twinkie? And Twinkie Lasagna?
In 1997 a writer for the Baltimore Sun said: “The Twinkie is the perfect post-modern artifact, a pop culture staple.” If that writer is even close to right, what does that make a cookbook about this legendary artifact with its epic shelf life?
What’s more, I just may be barred forever from membership in the Slow Food movement because I’m actually thinking about cooking one of the recipes: Twinkie Pancakes. Care to join me as an outcast among the eat local, organic, and whole food community?
TWINKIE PANCAKES
Jerry Ferrill, Columbus Ohio
Serves 4-6
6 Twinkies
4 cups prepared pancake batter
Butter (for serving)
Syrup (also for serving)
Slice each Twinkie crosswise into 8 thin slices. Heat a griddle or skillet over medium high heat and spray the cooking surface with non-stick cooking spray. Pour 1/4 measures of batter onto the hot griddle and set three Twinkie slices in each. Once the pancakes bubble and the bottom is golden brown, flip each and cook on the second side. Serve immediately with butter and syrup.
