HOT PANCAKES FOR BREAKFAST

Press, Volume C, Issue 29497, 26 April 1961, Page 3

HOT PANCAKES FOR BREAKFAST

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“ELIZABETH”

-» letter from Christchurch asks for recipes for breakfast pancakes, a traditional breakfast dish in the United States and Canada. These are certainly a help with the breakfart problem for plain pancakes are equally nice served with bacon, sausages or hamburger cakes; Or going the sweet way with a little buitar and maple syrup, jelly or marmalade. They are a quick and easy mix and may be varied according' to preference. A thin batter will flow out and make a very thin cake; a thicker batter will cook into a thicker pancake. ? Adjust the mixture to your own taste in this, adding a little more milk or water, to thin the mix down, or a little more flour to thicken it up.

Bent a thick pan er griddle anttl touched with water it will make a “spat”; very lightly grease It if it is necessary. Pear on a little af the mixture, leaving ream for it te spread. Watch nntil bubbled all aver, then flip it ever befare the bubbles break.

Use all white flour, or half wholemeal if desired, or a cup of cornmeal to two of flour when that is available, adjusting liquid so mix is like cream for thin pancakes, custard for thicker ones. Ingredients: 2 Cups sifted flour. 3 Teaspoons baking powder. 1 Teaspoon salt. Ijoz Melted butter. 2 Eggs. 2 Cups milk.

Method: Sift flour and salt into a bowl and with a rotary beater whisk in melted butter, egg yolks and milk. Whisk whites separately and f fold through together with the i baking powder which has c been sprinkled lightly over. ; Heat pan. Pour in batter in < penny pools, well apart. Stack i and keep hot until required. 1 which should be as soon as < possible. 1 s

Cheese Caper Muffins That “something buttered” for morning tea is often the most popular item of all. When repetition of your own particular stand-by palls, try a complete change by making Cheese and Caper Muffins, old favourites with a new piquancy. These are quick to mix, take 15 minutes to cook and are nicest of all eaten when they are really fresh from the oven. Ingredients: Boz flour 2 heaped teaspoons baking powder 1 teaspoon salt 2 eggs separated » cup milk 4oz grated cheese 3 tablespoons drained capers Additional cheese 1 teaspoon mustard. Method: Mix together sifted flour, baking powder, salt and mustard. Stir through grated cheese and mix with two egg yolks beaten through half a cup of milk. Whisk egg whites stiffly and fold through, together with drained capers. Butter and flour deep muffin tins and spoon in the mixture to half fill the pans. Sprinkle with additional grated cheese. Bake at 4JO degrees about 15 minutes. Scotch Eggs with Variations Most popular savouries, whether for picnic box or luncheon table, to cut into pieces for snacks or buffet table, are the well-known Scotch Eggs. Usually these are coated with sausagemeat, dipped In egg and breadcrumbs and fricM until golden and‘the meat is cooked. There are. however, other versions. with a variety of different ingredients and flavours used in the coating.

Here they are served hot, with a creamy mushroom sauce. If fresh or tinned mushrooms are not available, make up a good substitute with mushroom soup powder, using only half specified liquid. Ingredients: 6 hard-boiled eggs lib sausagemeat A dash of Worcester or tomato sauces Salt and pepper Egg and brown breadcrumbs Fat for frying loz butter IJoz flour cups milk Salt and pepper (additional) 2oz mushrooms

Method: Mix sausagemeat with sauces and salt and pepper. Divide into six portions and wrap each evenly round an egg. Dust hands with flour if necessary and mould neatly. Roll each in beaten egg. then in seasoned brown broadcrumbs. Fry in hot fat until golden brown and the sausagemeat cooked through. Make sauce by sauteing chopped mushrooms gently for two minutes, blend in flour, then milk and season with salt and pepper. Stir until smooth and boiling. Serve the coated eggs with hot vegetables and hand thq sauce round separately. i

Mushroom Stuffed Loaf

This new veal leaf . makes the easiest cold meat shape possible and one which is as interesting to look at as it is savoury to eat. Two long slices at veal steak have mushrooms and bread crumb stuffing layered between, making a loaf which turns out already glazed, when allowed to cool in the tin. It may be served hot if preferred with a creamy cheese sauce and hot vegetables. Ingredients: • 2 large thin slices veal steak (about l%lb) 2 cups white bread crumbs 2oz butter Hlb mushrooms 1 large onion Juice of half a lemon 1 egg 2 rashers bacon Salt and pepper.

Method: Melt loz butter and in it saute a chopped onion for five minutes. Add a cup of water, cover, and simmer until tender. Pour on to bread crumbs, using sufficient of the liquid part to moisten, not make wet. Mix well. Melt remaining ounce of butter, and in it saute chopped bacon. Drain, and add whole peeled mushrooms. Cook until tender. Add bacon, one egg, a little salt, and a dash of pepper to the bread crumbs, together with lemon juice. Mix well to a firm consistency. Mix mushrooms through last. Line a large loaf tin with butter paper, and lay in one slice of veal, pressing out to the shape of the tin. Pack in the seasoning and lay the second slice of meat over. Cover with a butter paper, tucking the edges down inside the tin. Bake in a moderate to low oven for an hour and a quarter or until the steak feels tender when tested with a skewer. Allow to become cold in the tin. Turn on to a dish, stripping off the papers. Cut into slices %in thick to serve.

Veal Manleigh Veal steak rolled thin and filled with a delicious onion and mushroom seasoning is cooked in creamy sauce to make Veal Manleigh. This meal is well worth remembering when there is entertaining in view. It is so much easier to serve a dish which is prepared ahead —no worry to the cook and no last-minute gravy or serving problems. Ingredients: Veal steak (allow 6-Boz a head) 1J cups of breadcrumbs 1 onion 1 teaspoon grated lemon rind 2 rashers of bacon loz butter 4oz mushrooms 1 tablespoon chopped parsley 1 egg 2oz butter 2 tablespoons flour 2 cups milk Method: Finely chop onion and saute in loz of butter until golden and limp. Add chopped bacon. Drain out and add chopped mushroom to the fat and fry until tender. Moisten crumbs with hot water, squeezing out excess. Add bacon, onion, mushroom, chopped parsley and lemon rind. Mix through one egg and salt and pepper. Flatten veal steak with rolling pin and cut into pieces about four inches square. Place some of the stuffing on one end and roll neatly. Secure with a toothpick. Chill until required. Melt 2oz of butter and make very hot. In it fry the rolls until browned on both sides. Drain them out, arranging neatly in an ovenware dish. Blend two tablespoons flour into the drippings, then add two cups of milk, stirring until smooth and boiling. Season lightly and strain over the meat rolls. Cover the dish with aluminium foil and bake one hour in a moderate oven or until meat feels tender when tested.