To-day’s Recipe

Sun (Auckland), Volume II, Issue 596, 23 February 1929, Page 20

To-day’s Recipe

I PANCAKES FOR SHROVE cj S TUESDAY u] y jALF lb flour, one pint milk, q! in r —/ two or three eggs, pinch of rj or * salt , lard, and sugar. Sieve pi jrj flour and salt into basin; make pj Erj well in centre.: Drop in the yolks p| [n of the « eggs, and with wooden [{] [n spoon mix a little of the flour to (n them; add half the milk very L'j gradually until all the flour is Lrj I mixed and free from lumps , then In beat until it is full of air bubbles. K Add the rest of the milk and let K the batter stand an hour at least [“ before using. Just at the last stir centre. Drop in the yolks of the [jj 1 some lard in a souse- rjJ pan and keep it warm; put a little of it in a small frying pan or an p] omelet pan, and make very hot; rQ then pour in quickly some of the p] batter. If the fat is hot enough “J the batter will run all over the pan “] at once. Cook gently until set and nicely browned on upper side. Slip Jn I a broad or palette knife around edges, and either toss or turn with QJ knife. Brown on the other side ru and slip pancake on to sugared pJ paper; sprinkle with sugar and p] lemon juice and roll up, and keep H until all are cooked. A ' «] fresh fat will be required for each “] pancake. Serve as quickly as possible with sugar , and either cut trj lemon or orange served separately m