SOME GOOD PANCAKES

Shannon News, 17 June 1927, Page 2

SOME GOOD PANCAKES

Delicious pancakes can bo made with wholemeal instead of white flour and the following recipe i 8 recommended: Wholemeal pancakes to be successful should be beaten more than are those of white flour, and the mixture should be very thin. To two teacups of wholemeal add three well- beaten eggs, a cup and ahalf of water, a cup of fresh milk and half a teaspoonful of salt. Whisk thoroughly. If tlio mixture is not quite thin add a little more water. Melt some butter or lard in a small round frying-pan, and when boiling pour in sufficient mixture to run quickly over the pan. Cook bottom of, pancake over the stove and brown the top under the grill. An interesting flavour is gained bv using grated orange or lemon rind to flavour the pancakes, and orange juice and sugar can be served with them or maple syrup or maple sugar. Fruit Fritters, such as apples, bananas, tangerines, or oranges, can be made with the same batter. Dried fruits can bo used in the same way if first soaked over night. Dried apricots cooked in wholemeal batter flavoured with grated orange rind are good eaten with orange juice, and lemon juice and lemon rind flavouring are excellent with dried peaches or fresh apples.

Vegetables, such as Brussels sprouts or cooked vegetables, carrots, turnips, parsnips or artichokes cut in slices, can be coated with the batter and fried in deep fat, and delicious little savoury fritters, made by seasoning the mixture well and adding chopped herbs to it, can be served at breakfast or at lunch or dinner.