794

Bread
Butterr
2ew
a/
ln
s
9r
---l
\9
I reduce
the heat after zoto
30
minutes
-
comes
from
:::
";;;t
can be started
in a cold oven
set fot
425
degr*r
."a
tit'. magnificently
this
way' Also'
it is certain
t1-;;
'
are beaten
the better
theY are-
ggs lightly
and beat
in the
flour and salt'
Stir
in u:
;t[.
a'fairly
smooth
batter'
Add
the melted
bunt:
rz buttered'mufrn
tins or custard
cups'
frlling
abo'::
place
in a cold oven
set for
42J
degrees
and bake
3:
\educe
the temperature
if the
PoPovers
seem t:
.*'n.
'W\en
thel-
aie baked'
pierce
each
one
with
:
.r or knife
to dry
them
out, if you
like'
Pancakes,
Waffies,
Doughnuts
Pancakes,
Griddlecakcs,
Flapiacles'
Stack'
o' Wheats
Griddlecakes
and pancakes
have been as much
of a mainstay
for
oo,
"rr..*or,
", "oy-orh.'
article
of food'
They
can be cooked
over
a {ire in the wilds
as well as in a kitchen
-
practically
any place
*tt.r.
,tt*r. is heat and a griddle
or
Pan'
I can remember
cooking
;;;;
ri.,i u.r.rt
*n."'.' r *"
'
ti'ild
and savoring
the
wonder-
i"i r*..r-t.tt
taste
of the sour milk cake combined
with the syrup
and butter
and served
with ham or bacon
and eggs and coffee
(made
in an olcl-fashioned
pot with eggshells
and whites
in it)'
It seemed
,fr.r.
*", no satiation
for our tpp"tittt'
I also
remembcr
a sign in
"
dirr",
in the Siskiyou
*ou"ttios
-
this'
at breakfast
time
-
ll
sho.,
stack for lighi appetites'"
Well'
the short
stack turned
out
,o
-t"
f"r, ."th.r thi"ki,h
light griddlecakes
about
8 inches
in
diameter
! What a long stack
i"ool-d
ht"t been
I hesitate
to think'
Practically
no one
makes
pancakes
,fr-om
scratch
these
days'
With
the ni*es,
refrige'at"d
b'"tt"",
and frozen
pancafe-s
available
on the market,
there
seems
little need' However'
I feel that home-
made
cakes are better
and worth
the trouble'
Combine
all the dry ingredients
and
sift into
a mixing
bowl'
Co*Ui.r"
the eggs,
*ilk,
""i
butter
and stir into
the dryingrcdients
;;;,1;i. brg.ii*p,
disappear'
It is wise to remember
that as this
batter
stands] it thickens.
riihl' sh"old
happen
while you
are baking
the cakes,
add a little more
milk, stirring
it in with
a wooden
spoon
Basic
Griddlecakes
z cups sifted all-PurPose
flout
t tablespoon
st'ryar
4
teaspoons
baking
Powder
or spatula. To bake, pour the batter on a hot, lightly greased griddle.
The cakes should be about
4
to 6 inches in diameter. They are
ready to turn when bubbles form and break and the edges seem
cooked. Turn, and brown lightly on the reverse side. These are
best served with melted butter and hot syrr.p or honey.
Pancakes made with buttermilk, sour milk, or sour cream used
to have a dedicated public. Alas, most of us never see real buttermilk
or sour milk any more, but one can makc pretry good cakes with
cultured buttermilk. Sometimes it needs a little thinning with
regular milk to give the batter the right texture.
Sift all the dry ingredients into a mixing bowl. Stir in the butter-
milk and well-beaten egg yolks. Add.the butter and beat until
smooth. Beat the egg whites until they are stiff blt not dry. Fold
into the batter very gently. Drop the batter by spoonfuls on a
lightly greased hot griddle and bake until brown. Turn and brown
the other side. Serve at once. Good with butter and hot syrup or
honey or the berryjams.,..
'When
I was yorlng in Portland, Henry Thiele's restaurant and the
Pine Street Coffee House made a great speciriry of these pancakes,
and I {ind them in German restaurants throughout the country.
This recipe will malce three.-delicious rz-inch pancakes.
Jvlix
the flour, salt, suga! and cream to form a rather smooth
paste. Beat in the eggs, one at a time. Heat a rz-inch iron or metal
skillet and melt the butter for the pan until it is foamy and bubbly'
Add approximately a third of the batter and cook over medium
heat until it browns lightly on the bottom and seems to be cooked
at the sides. Place in a
4oo-degree
oven until it puffs and browns on
the top. Remove from the oven and slip the pancake onto a heated
plate. Brush lavishly with melted butter, sprinkle with sugar and a
few drops of lemon
juice.
Roll:nd serye at once.
Variations
(r) Serve with warm syrup or apricot
jam
instead of the sugar
and lemon
juice.
(z) Roll the pancakes and fambd with rum or Cognac. In that
case, sprinkle with additional granulated sugar before you
Pour
the
warmed liquor over it.
(3) Make smaller pancakes in an 8-inch or ro-inch skillet, using
less ofthe batter in each.
)
Bread
zg1
1 teaspoon sah
2 eggs, lightly beaten
t/z cups nilk
1/4
cup mehed btner or oil
Buttermilk Paiwhes
z cups all-purpose
_flaur
t teaspoon btbing soda
1 teasl,oon salt
z eups buttermilk
j eggs, separated
1/4
eup butter, melted
Henri Thiele's German
Pancakes
r eup sifted all-purpose
four
z teaspoons sab
3
tablespoons sugar
1 cltp cfeqm
g eggs
4
tablespoons butter
for
the pan
Mehed butter
Additional sugar
Lemon
juice
,\t: