PANCAKES

Wairarapa Times-Age, 16 April 1938, Page 5

PANCAKES

TESTED RECIPES. French Pancakes, Take 3 eggs, 4oz flour, 1 pint milk, 1 level teaspoonful baking-powder, 2 oz margarine or butter, 3oz castor sugar, grated -J lemon rind, grated rind 1 small orange.

Beat the sugar and margarine to a cream and add the finelyrgrated rind of the orange and lemon. Sift the flour with the baking-powder and stir them in gradually, adding the wellwhisked eggs, and then the milk. Butter some old saucers and pour some of the mixture into each. Bake in a fairly hot oven for about 20 minutes, and serve the pancakes as soon as possible after baking, heaped on a dish, and sprinkled with castor sugar, or they may be spread with jam, and each one folded in half and served separately. Stockholm • Pancakes.

Take 4oz flour, J teaspoonful ground cinnamon, 1 large egg, i pint milk, 1 lemon, sugar, Jib lard. Sift the flour and cinnamon into a basin. Make a hollow in the flour and put in the unbeaten egg and a little milk. Stir slightly, in the centre only, with a wooden spoon, so as to make a smooth batter. Add half the milk by degrees, stirring all the time. Beat well, add the rest of the milk, and if possible let the batter stand for one hour. Heat a piece of lard as small as a cherry and put in a good tablespoonful of batter with the pan off the gas. Cook quickly and turn over with a knife when lightly browned. The other side will only take a few seconds. Turn on to a sugared paper, but do not roll up. Keep the pancakes hot, as they are done, piling them flat one on top of the otner on a plate over a saucepan of boiling water. To serve, cut the pile into wedges as if you were cutting a slice Of cake, and hand lemon and sugar. Half a pint of batter will make six or eight pancakes, according to their thickness and the size of the pan. Baked Spiced Pancakes.

Take 4oz castor sugar, 4 eggs, 6oz flour, i teaspoonful ground cinnamon, 3oz butter or margarine, 3 gills milk, 1 teaspoonful baking-powder. Sift the flour with the baking-pow-der and cinnamon, and whisk the eggs. Cream the fat. and sugar, stir in the flour and eggs alternately, add the milk gradually. Butter some old strong saucers, pour a little mixture into each, and put them in a fairly hot oven to bake. They will take about twenty minutes. Lift them out when cooked and serve the pancakes dredged with sugar. Standard Batter.

Take 3 tablespoonfuls flour, 1 large egg, 2 pint milk and water, pinch salt, butter or lard for frying. Sift the flour into a basin with the salt. Make a' well in the centre, and stir in with a wooden spoon enough milk and water to make a smooth batter. Beat well. Break in the egg and mix thoroughly. Then add the remainder of the milk and water, and leave to stand as long as possible before cooking. To fry, melt a small piece of butter or lard sufficient to cover the bottom of the pan, which should be about the size of the desired pancake. (Be sure the pan is clean and perfectly dry before starting.) Pour in just sufficient batter to cover the bottom of the pan—the thinner the pancake, the better. Cook on one side for about two minutes. When the sides begin to shrivel, take the handle of the pan in the right hand, remove from the stove, and quickly and firmly toss the pancake. Cook on the other side. Tossing needs practice to make perfect; and a palette knife may be used to turn the pancake. When cooked, put on to a “hot-water” plate to keep hot, and place in the oven until the next one is ready. Pour a little more grease into the pan and begin all over again for the next pancake.

Note: A thin batter makes a light pancake.