Classic Pancakes

PANCAKES

Southern Buckwheat Quick Buckwheat Kentucky Buckwheat Sour Milk Crumbs Blueberries Corn-meal Green Corn Danish Flannel French Feather Fruit Graham Hominy Maryland Potato Raised Southern Rice Strawberry Wheat.

The edible varieties of pancakes are readily distinguished from the
poisonous growths. The harmless ones are healthful and nutritious and
grow in private kitchens. The dark, soggy, leaden varieties are
usually to be found in restaurants, but have been known to flourish in
private kitchens also.

Batter for pancakes should be thoroughly beaten. A soapstone griddle
is best, but an iron one will do, and many a savory pancake has come
from a humble frying-pan. A pancake turner is essential, and no
pancake should be turned more than once, as twice turning makes a
soggy pancake from the most promising batter. In the following
recipes, where exact proportions are given, they are not arbitrary as
regards flour. The thickening properties of various brands of flour
vary so much that no exact rule can be given. A perfect pancake batter
will be smooth, light in texture, seem somewhat elastic to the touch
of the mixing spoon, and will keep its shape on a griddle. Batter
enough for one pancake should be dipped from the bowl with a cup or
large spoon, as adding uncooked batter to that on the griddle even an
instant after it has begun to cook will work disaster to the
pancake–and the hapless mortal who eats it.

Maple syrup is the syrup par excellence for pancakes and waffles,
but alas, it is difficult to procure. Much of it is made from corn
cobs and molasses, sealed in tin cans bearing gaudy labels, and,
sailing under false colors, is sold to the trusting consumer at a high
price.

Even the bricks of maple sugar are not wholly trustworthy, though, as
a rule, a better quality of syrup can be obtained by making it at home
from the bricks. The ordinary adulterants cannot so readily be added
to a crystallized as to a liquid product, though promising maple
bricks are often made of brown sugar flavored with a little maple
syrup.

Other syrups can be made easily and may possibly give welcome variety
even to those fortunate to have the real maple syrup.
Maraschino, noyeau, kirsch, and other cordials, orange-flower water,
grated orange- and lemon-peel, and the fruit juices left from canned
and preserved fruits, can all be used to advantage in flavoring a
simple syrup made of sugar and water boiled till it hairs from the
spoon. Always add flavoring to syrup just before taking it from the
fire, and do not allow it to boil.

SOUTHERN BUCKWHEAT CAKES

Four cupfuls of buckwheat flour, sifted, one half cake of compressed
yeast dissolved in a little lukewarm water, one teaspoonful of salt,
and one tablespoonful of molasses. Mix with enough warm water to make
a thin batter and set to rise over night. If the batter is sour in the
morning add a bit of baking soda.

QUICK BUCKWHEAT CAKES

Three cupfuls of buckwheat flour and one cupful of white flour, one
cupful each of milk and water, three heaping teaspoonfuls of baking
powder, one teaspoonful of salt, and one tablespoonful of molasses.
Sift the dry ingredients together, mix, and fry as usual.

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KENTUCKY BUCKWHEAT CAKES

One cupful of flour, two cupfuls of buckwheat flour, one teaspoonful
of salt, one cake of compressed yeast dissolved in lukewarm water, and
one tablespoonful of molasses. Beat well together and let stand over
night. Fry on a soapstone griddle greased with suet, salt pork, or
bacon. A bit of suet or salt pork tied in a bit of cloth was the
old-fashioned method of greasing a griddle for buckwheat cakes.

BUCKWHEAT CAKES WITH SOUR MILK

Take two cupfuls of thick sour milk, add a teaspoonful of salt, and
enough buckwheat flour to make a thin batter. Let stand over night. In
the morning add a teaspoonful of soda dissolved in two tablespoonfuls
of lukewarm water and beat thoroughly. Fry at once.

CRUMB BUCKWHEAT CAKES

Two cupfuls of buckwheat flour, two and one half cupfuls of warm
water, one cupful of dried bread crumbs, one cupful of milk, one
tablespoonful of salt and half a cake of compressed yeast. Dissolve
the yeast in the water and mix with the buckwheat flour. Add the salt,
beat until well mixed, then cover and let stand over night in a warm
place. Put the dried crumbs into the milk and let soak over night in a
cool place. In the morning, mash the soaked crumbs and toss with a
fork until light and dry, then mix with the risen buckwheat batter and
fry as usual.

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BLUEBERRY PANCAKES

Stir one cupful of blueberries into the batter for strawberry pancakes
and fry as other pancakes.

CORN-MEAL PANCAKES

One cupful of corn-meal, one cupful of flour, four cupfuls of milk,
one tablespoonful of melted butter, two tablespoonfuls of sugar, one
teaspoonful of salt, and three eggs. Add the melted butter to the
corn-meal, boil the milk and pour it, scalding hot, over the
corn-meal. Sift the dry ingredients together, and after the meal and
milk have cooled stir the dry mixture into it. Add the well-beaten
eggs last, beat hard, and bake like other griddle cakes.

CORN-MEAL PANCAKES–II

Two cupfuls of corn-meal, one cupful of flour, one tablespoonful of
sugar, one teaspoonful of salt, one teaspoonful of soda, one
tablespoonful of melted butter, three eggs, and sour milk to thin the
batter. Scald the meal with enough boiling water to mix it, then add
the sugar and melted butter. Sift the flour and salt together and add
to the meal. Add the eggs, beaten separately, the whites to a stiff
froth, and the soda dissolved in a teaspoonful of warm water. Thin the
batter with enough sour milk to make it of the right consistency and
bake like other pancakes.

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CORN-MEAL FLAPJACKS

Two cupfuls of corn-meal, one cupful of buttermilk, half a teaspoonful
of salt, half a teaspoonful of soda, half a cupful of boiling water,
and one egg, well beaten. Mix the salt with the meal, pour over the
boiling water, mix thoroughly and let cool. Add the buttermilk, in
which the soda is dissolved, and the eggs, well beaten. If too thin
add a very little sifted flour. Fry in butter or in equal parts of
butter and lard.

CRUMB PANCAKES

Two cupfuls of bread crumbs soaked in milk until very soft. Add a
pinch of salt, one cupful each of sweet milk and buttermilk, one
teaspoonful of soda and one egg beaten separately, the white to a
stiff froth. Beat hard and add enough sifted flour to make a good
batter–probably about a heaping tablespoonful. Fry in butter on a
griddle.

GREEN CORN GRIDDLE CAKES

One cupful of milk, one cupful of grated green corn, a pinch of salt,
half a teaspoonful of baking powder, one egg, beaten separately, and
enough sifted flour to make a thin batter. Butter the cakes while hot
and serve at once.

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DANISH PANCAKES

One cupful of flour, three eggs beaten separately, one pinch each of
salt and soda dissolved in a teaspoonful of vinegar, and enough milk
to make a thin batter.

FLANNEL CAKES

Beat two eggs thoroughly. Add one teaspoonful of salt, one
tablespoonful of sugar, three cupfuls of milk, and enough flour,
sifted in with one teaspoonful of cream tartar and half a teaspoonful
of soda, to make a thin batter. Bake on a greased griddle, butter, and
serve very hot.

FRENCH PANCAKES

One and one half cupfuls of flour, one and one half cupfuls of milk,
one teaspoonful each of salt and melted butter, two teaspoonfuls of
brandy, and four eggs. Beat the yolks of the eggs till light-colored
and creamy, add the other ingredients gradually and fold in the
stiffly beaten whites last. Fry in a very hot frying-pan, using equal
parts of lard and butter to fry in. Bake in small cakes, and after
taking up spread very thinly with marmalade, honey, or jam, and roll
up like a jelly roll. Sift powdered sugar over the rolls and serve at
once, without butter or syrup.

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FEATHER PANCAKES

Scald two cupfuls of milk, dissolve in it one half cake of compressed
yeast, and add a teaspoonful of salt. Sift in enough flour to make a
thin, smooth batter, and set to rise over night. In the morning add
to it one cupful of thick sour milk, one tablespoonful of melted
butter, two eggs, beaten separately, one teaspoonful of soda sifted in
with enough flour to make a smooth, thin batter. Let stand twenty or
thirty minutes, then bake as usual.

FRUIT PANCAKES

Add apple sauce, berries, chopped dates, figs or prunes, orange
marmalade, chopped preserved quinces, or any desired fresh fruit or
preserves to any good pancake batter, in the proportion of one heaping
tablespoonful of fruit to each cupful of batter. The grated pineapple
which comes in cans is particularly satisfactory and needs no further
preparation. The fruit juice, sweetened, should be used instead of
syrup wherever possible.

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GRAHAM GRIDDLE CAKES

One cupful of wheat flour and one cupful of Graham flour, sifted with
one teaspoonful of salt and one tablespoonful of sugar. Beat two eggs
separately, the whites to a stiff froth. Add two cupfuls of thick sour
milk in which a teaspoonful of soda has been dissolved, mix with the
eggs, and stir the flour into the liquid. When the batter is well
mixed, add a heaping tablespoonful of butter, melted, beat hard, and
fry like other griddle cakes.

HOMINY GRIDDLE CAKES

Soak two cupfuls of fine hominy all night and cook it in a double
boiler all day or until soft. When wanted for griddle cakes add two
cupfuls of white corn-meal, sifted, three tablespoonfuls of butter,
melted, a pinch of salt, three eggs, well beaten, and four cupfuls of
milk, or less if necessary, to make a thin batter.

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MARYLAND GRIDDLE CAKES

Three cupfuls of flour, three cupfuls of milk, one teaspoonful of
salt, two teaspoonfuls of baking powder, and three eggs. Beat the eggs
thoroughly, stir into the milk, sift the dry materials together, beat
hard, and fry at once.

POTATO PANCAKES

Peel eight or ten good-sized potatoes and drop into cold water to
prevent discoloration. Grate rapidly on a coarse grater. To the pulp
add four eggs, well beaten, two teaspoonfuls of salt, and half a
cupful of flour sifted with half a teaspoonful of baking powder. Mix
lightly but thoroughly, and bake on a hot griddle. Serve with butter,
but without syrup. Germans add a little grated onion to potato
pancakes.

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RAISED PANCAKES

Four cupfuls of milk, one half cake of compressed yeast, three
tablespoonfuls of melted butter, one teaspoonful of sugar, one
teaspoonful of salt, half a teaspoonful of soda, two eggs, and enough
flour for a batter. Scald the milk and cool it, then dissolve the
yeast in it and add the salt and sugar. Add enough sifted flour to
make a smooth, thin batter, cover, and let stand over night in a warm
place. In the morning add the melted butter, the soda dissolved in a
little warm water, and the eggs, beaten separately. Cover and let
stand half an hour in a warm place. Bake like other griddle cakes and
serve immediately.

RAISED PANCAKES–II

Mix one cupful of scalded and cooled milk, in which one quarter of a
yeast cake has been dissolved, with one heaping tablespoonful of
butter, melted, one teaspoonful of sugar, one pinch of salt, and one
cupful of sifted flour. Let rise over night. In the morning add one
egg beaten separately, the white to a stiff froth. Beat to a smooth,
thin batter and fry as usual.

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SOUTHERN RICE PANCAKES

Boil one cupful of well-washed rice as directed in the chapter on
Cereals. Add to it one half cupful of cream, two tablespoonfuls of
flour sifted with one tablespoonful of baking powder, and two eggs,
beaten separately, the whites to a stiff froth. Use only enough butter
to keep the cakes from sticking to the griddle and serve as soon as
done.

RICE PANCAKES–II

Mix two cupfuls of boiled rice with two cupfuls of milk and let stand
over night in a cool place. In the morning, add three cupfuls of
sifted flour, one teaspoonful of salt, one tablespoonful of melted
butter and one tablespoonful of sugar. Beat until thoroughly mixed,
with two cupfuls of milk and a tablespoonful of baking powder, then
add three eggs, beaten separately, folding in the stiffly beaten
whites last. A cupful of cream may be used instead of the butter.

RICE PANCAKES–III

Dissolve a teaspoonful of soda in a tablespoonful of cold water, and
stir it into two cupfuls of thick sour milk. Add two cupfuls of sifted
flour, a pinch of salt, two eggs, beaten separately, and one cupful of
cold boiled rice. Fry brown on a well-greased griddle.

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STRAWBERRY PANCAKES

Six eggs, beaten separately, two cupfuls of milk, two cupfuls of
sifted flour, and one teaspoonful of salt. Mix the flour and salt,
then add the milk and stir in the well-beaten yolks. Beat hard until
the mixture is very light. Then fold in the whites, beaten to a stiff
froth. Bake on a well-greased griddle and serve two to each person,
with butter and crushed and sweetened strawberries between. Sprinkle
with powdered sugar. Half this recipe is sufficient for a small
family.

SOUR MILK PANCAKES

Two cupfuls of sour milk, two and one half cupfuls of sifted flour,
one teaspoonful of soda, one tablespoonful of warm water, one
teaspoonful of salt, one teaspoonful of sugar, two tablespoonfuls of
melted butter, and two eggs. Beat the yolks of the eggs till
light-colored and creamy, add the sour milk, salt, and sugar, and beat
till thoroughly mixed. Add the flour gradually, beating constantly,
then the soda dissolved in warm water, then the melted butter, then
the stiffly beaten whites of the eggs. Fold together carefully and
bake at once.

SOUR MILK PANCAKES–II

To four cupfuls of sour milk add enough flour to make a batter that
will pour, sifted in gradually and thoroughly mixed. Add two eggs,
well beaten, one tablespoonful of melted butter, one teaspoonful of
salt, and a teaspoonful of soda dissolved in a little warm water. Bake
on a very hot griddle, well greased.

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WHEAT PANCAKES

Three cupfuls of flour, two cupfuls of milk, two teaspoonfuls of
baking powder, one tablespoonful of melted butter, three eggs, and one
teaspoonful of salt. Sift the dry ingredients together. Beat the yolks
of the eggs till light-colored and creamy and stir into the milk. Mix
with the flour, then add the melted butter and beat to a smooth
batter. Add a little more milk if the batter seems too thick. Add the
whites of the eggs, beaten to a stiff froth, fold in carefully, and
bake as usual.

WHEAT PANCAKES–II

Three cupfuls of milk, two cupfuls of sifted flour, three eggs, one
pinch of salt, and two heaping teaspoonfuls of baking powder. Beat the
yolks of the eggs till light-colored and creamy, and mix thoroughly
with the milk. Put the flour in a bowl and pour on a part of the milk,
making a thick batter. Beat this thick batter hard until very smooth,
dissolve the baking powder in the rest of the milk and add it, beating
thoroughly, and add the stiffly beaten whites of the eggs last. This
batter may be used for waffles. The thinner it is the more delicate
the cakes will be.

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