794 Bread

Butterr

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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 floutt 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 buttermilkor sour milk any more, but one can makc pretry good cakes withcultured buttermilk. Sometimes it needs a little thinning withregular 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 untilsmooth. 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 brownthe other side. Serve at once. Good with butter and hot syrup orhoney 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 nilk1/4 cup mehed btner or oil

Buttermilk Paiwhes

z cups all-purpose _flaurt teaspoon btbing soda

1 teasl,oon salt

z eups buttermilk

j eggs, separated1/4 eup butter, melted

Henri Thiele's German

Pancakes

r eup sifted all-purpose fourz teaspoons sab

3 tablespoons sugar

1 cltp cfeqm

g eggs

4 tablespoons butter for the pan

Mehed butter

Additional sugar

Lemon juice

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