Pancake Recipes

Manawatu Times, Volume 62, Issue 22, 27 January 1937, Page 15 (Supplement)

Pancake Recipes

Delicious pancakes can be made by substituting unsweetened evaporated milk for part of the ordinary milk. Sift together four ounces of flour and a good pinch of salt. Add two well-beaten eggs, then gradually a teacupful of milk. When well beaten and full of bubbles stir in a tablespoonful of sugar and a teacupful of the evaporated milk. Let the bqtter stahd for an hour, then cook in the usual way in a hot pan only slightly greased, finned cream can be used or sweetened condensed milk, but in the latter case omit the sugar. Sprinkle with sugar and serve with lemon.

Currant pancakes are good. Use juicy currants, pour boiling water over them and let them simmer for one minute, then drain well. Make a batter in tho usual way with four ounces of flour, two eggs, half-a-pint of milk and a pinch of salt. Add the currants and leave it to stand for a time. Then fry as usual, stirring well before the batter is poured into the pan, so that there are some currants in each pancake. Turn on to greaseproof paper well sprinkled with a mixture of castor sugar and cinnamon and roll up.