By Samantha Hill
I knew from the moment I met Jesseca Holcomb that she would be someone special in my life. Her light pulled you toward her like the earth orbits the sun; steady, radiant, and impossible to ignore. She’s the kind of person who makes your life better simply by being in it.
We met in college, fast friends from the start. What bonded us most was our shared love of serving others, whether through community work, shared meals, or simply showing up for those who needed us. Jesseca’s heart is as expansive as her travel history: she’s lived in California, Utah, and Tennessee, and each place has added a new layer to her story.
She’s a walking atlas of experiences, a constant stream of stories that make you laugh, think, and dream. But one of my favorite things about Jessica is how she experiences food. She doesn’t just eat, she tastes. She’ll sit with you and talk about every note, every texture, every hint of spice. And then she’ll go home and recreate it, tweaking the recipe until it’s something she can share with the people she loves.
Thanks to Jesseca, I discovered Bibimbap. A vibrant Korean dish that’s now a must-have every time I visit her in Memphis. But the dish that feels most like her? Pancakes. She knows the recipe by heart, and when I’m lucky enough to spend a girls’ weekend with her, she makes me a stack of them; fluffy, golden, and served with a side of laughter.
Jesseca’s pancakes aren’t just breakfast. They’re comfort. They’re tradition. They’re her way of saying, I’m glad you’re here.
Jesseca doesn’t need a recipe card; she carries this one in her heart. It’s simple, comforting, and always made with love.
Ingredients:
• 2 cups self-rising flour
• 1 egg
• Heaping Tablespoon of mayonnaise
• Whole milk (enough to thin the batter)
Instructions:
1. Mix flour, egg, and a spoonful of mayo in a bowl.
2. Add mix, gradually until the batter is just thin enough to run off a fork.
3. Pour into a hot pan and cook until golden and cooked through.
4. Serve warm with your favorite syrup.
Samantha Hill grew up watching the cooking channel and dreamed of one day becoming a chef. She later learned that cooking for others was her love language. She decided at 35 to go to culinary school and graduated from Auguste Escoffier School of Culinary Arts with a Culinary Arts degree. Samantha was the sous chef at Gadsden Country Club for two years, but then decided to go into the corporate world. She’s currently an assistant bakery manager for Publix.
