Basic Pancake Recipes

FRENCH PANCAKE

2012-03-02T05:47:00.001-08:00

Stir three egg-yolks with one-half teaspoon of salt and one-quarter cup of flour, until smooth; add one cup of cold milk gradually, then fold in the beaten whites. Heat pan, add two tablespoons of butter and when hot pour in pancake; let cook slowly and evenly on one side, finish baking in oven.

SOUR MILK PANCAKES

2012-03-01T07:58:00.001-08:00

Mash fine and dissolve one level teaspoon of baking-soda in three cups of sour milk; beat one egg well; then put in a little salt and one-half cup of flour; stir in the milk, make a smooth batter, and last stir in one tablespoon of syrup. Bake on a hot griddle.

POTATO PANCAKES

2012-02-29T07:13:00.000-08:00

Peel six large potatoes and soak several hours in cold water; grate, drain, and for every pint allow two eggs, about one tablespoon of flour, one-half teaspoon of salt, a little pepper; a little onion juice may be added if so desired. Beat eggs well and mix with the rest of the ingredients. Drop by spoonfuls on a hot greased spider in small cakes. Turn and brown on both sides. Serve with apple sauce. When eggs are very expensive the cakes can be made with one egg. When required for a meat meal, the pancakes may be fried in drippings; the edges will be much more crisp than when fried in butter, which burns so readily.

RICE PANCAKES OR GRIDDLE CAKES

2012-02-28T07:12:00.000-08:00

Boil in a double boiler one pint of milk, three tablespoons of rice and two tablespoons of granulated sugar. It will take from fifty to sixty minutes for the rice to be thoroughly cooked, and the mixture to thicken. Remove from the fire and when a little cool, add one tablespoon of vanilla and the yolk of egg into which one tablespoon of flour has been smoothly stirred. Mix all thoroughly together, then pour, by spoonfuls, on hot buttered griddle. Let the cakes brown on one side, and turn over, and brown on the other.

BREAD PANCAKES

2012-02-27T07:27:00.000-08:00

Soak stale bread overnight in sour milk, mash the bread fine in the morning, and put in one-half teaspoon of salt, two eggs, two teaspoons of baking soda, dissolved in hot water, and thicken with finely sifted flour.

GERMAN PANCAKES

2012-02-26T06:55:00.001-08:00

Beat the yolks of four eggs until very light, then add one-half cup of milk and stir in three-quarters cup of sifted flour, one-eighth teaspoon of baking-powder, a pinch of salt, and lastly, just before frying, add the stiffly-beaten whites of eggs and mix well together. Put on fire an iron skillet with a close-fitting top; heat in two tablespoons of rendered butter; when very hot, pour in enough of the batter to cover the bottom of the skillet, cover at once with the top, and when the pancake is brown on one side, remove the top and let it brown on the other side. Take it up with a perforated skimmer, lay on a plate and sprinkle with powdered sugar and some lemon juice. Serve at once. Pancakes must only be made and fried when ready to be eaten, as they fall from standing.

GERMAN PANCAKES

2012-02-25T22:10:00.001-08:00

Beat two eggs until very light, add one-half cup of flour and one-half teaspoon of salt and beat again; then add one cup of milk slowly, and beat thoroughly. Heat a generous quantity of butter in a frying-pan and pour all the batter into this at one time; place on a hot stove for one minute; then remove to a brisk oven; the edges will turn up on sides of pan in a few minutes; then reduce heat and cook more slowly until light, crisp and brown, about seven minutes. Take it out, slide it carefully on a hot plate, sprinkle plentifully with powdered sugar and send to the table with six lemon slices.

GERMAN PANCAKES

2012-02-08T09:10:00.000-08:00

Beat two eggs very thoroughly without separating the yolks and whites; add one-half teaspoon of salt, sift in two and one-half tablespoons of flour, add one cup of milk gradually at first, and beat the whole very well. Melt one tablespoon of butter in a large frying-pan, turn mixture in and cook slowly until brown underneath. Grease the bottom of a large pie plate, slip the pancake on the plate; add the other tablespoon of butter to the frying-pan; when hot, turn uncooked side of pancake down and brown. Serve at once with sugar and lemon slices or with any desired preserve or syrup. This pancake may be served rolled like a jelly roll.

Oyster Pancakes

2012-01-30T22:19:00.000-08:00

Mix equal quantities of milk and oyster juice together. To a pint of the liquor when mixed, put a pint of wheat flour, a few oysters, a couple of eggs, and a little salt. Drop it by the large spoonful into hot lard.

Savoury Pancakes

2012-01-29T10:52:00.000-08:00

Take much the same ingredients as FRENCH PANCAKES, but beat yolks and whites together, and add one tablespoonful milk, and a level dessert spoonful flour for each egg. Mix all together some time before using. Make a bit of butter hot in very small frying pan, pour in enough batter to just cover, and cook very gently till set, and brown on the under side. Turn and brown on the other side, or hold in front of hot fire or under the gas grill. Roll up and serve very hot. Ketchup and water, or diluted extract, may be used instead of the milk, and some finely minced parsley or pinch herbs is an improvement.

These omelets and pancakes may be varied by adding tomatoes, mushrooms, &c. Cook very lightly and either stir into the mixture before frying, or spread on the top after it is cooked, and fold or roll up. A mixture of tomatoes and mushrooms is especially good.

FRENCH PANCAKES

2012-01-28T10:31:00.000-08:00

1 cup flour
2 teaspoons Dr. Price's Baking Powder
1/2 teaspoon salt
2 eggs
1 tablespoon sugar
2 cups milk
1/4 cup cream
Jam
Powdered sugar

Sift together flour, baking powder and salt. Beat eggs with sugar and add milk and cream. Mix slowly with dry ingredients to prevent lumping. Batter should be very thin. Heat small frying pan which has been slightly greased. Pour in just sufficient batter to cover bottom of pan. Cook over hot fire. Turn and brown other side. Spread with jam or preserves and roll up. Sprinkle with powdered sugar, and serve hot. Makes 12 large pancakes.

To make fine Pancakes fryed without Butter or Lard

2012-01-23T09:51:00.000-08:00

Take a Pint of Cream, six new layd Eggs, beat them very well, put in a quarter of a Pound of Sugar, one Nutmeg or beaten mace which you please, as much flour as will thicken them almost as thick as for ordinary Pancakes, your Pan must be clean wiped with a Cloth, when it is reasonably hot, put in your Butter, or thick or thin as you please, to fry them.

To make Rice Pancakes

2011-07-12T03:14:00.001-07:00

Take a pound of Rice, and boyle it in three quarts of water till it be very tender, then put it into a pot covered close, and that will make a Jelly, then take a quart of Cream or new Milk, put it scalding hot to the Rice, then take twenty Eggs, three quarters of a pound of melted Butter, a little Salt, stirre all these well together, put as much flowre to them as will make them hold frying, they must be fryed with Butter, they must be made overnight, best.

YANKEE PANCAKES

2011-07-06T00:57:00.000-07:00

Place in a mixing bowl

One and one-half cups of buttermilk,
Two tablespoons of syrup,
One tablespoon of shortening,
One teaspoon of baking soda,
One teaspoon of salt.

Beat to mix and then add

One cup of whole-wheat flour,
One-half cup of cornmeal,
One teaspoon of baking powder.

Beat to mix and then bake on a hot gridle.

POTATO PANCAKES

2011-06-30T08:13:00.000-07:00

Place in a mixing bowl three slices of bacon, minced fine, and cooked until nicely browned.

Three tablespoons of bacon fat,
One egg,
Three-quarters cup of milk,
One and one-half cups of flour,
Three-quarters cup of potatoes rubbed through a fine sieve, Four teaspoons of baking powder.

Beat hard to thoroughly mix and then bake on a griddle or fry in hot fat.

Pancake Recipe

BANANA PANCAKES

2011-05-20T01:09:00.001-07:00

Place in a mixing bowl-

One cup of crushed bananas,
One cup of milk,
One and one-half cups of flour,
Two tablespoons of syrup,
Two tablespoons of shortening,
One egg,
Two teaspoons of baking powder.

Beat to mix and then bake in the usual manner on a well-greased smoking hot frying pan.

SWISS ONION AND POTATO PANCAKES

2011-05-18T05:38:00.001-07:00

Peel and put two Spanish onions through the food chopper, using a fine knife. Place in a bowl and then pare and grate four medium-sized potatoes into a bowl and add

Three-quarters cup of milk,
One egg,
One tablespoon of syrup,
One and one-half teaspoons of salt,
One-half teaspoon of pepper,
Seven-eighths cup of flour,
Two level teaspoons of baking powder,
Two level teaspoons of shortening.

Beat to mix and then fry like pancakes. Serve with parsley butter.

BELGIUM PANCAKES

2011-05-17T04:49:00.000-07:00

Two cupfuls of unsweetened thin applesauce,
One well-beaten egg,
Three tablespoonfuls syrup,
Two and one-half cupfuls flour,
Three teaspoonfuls baking powder,
One tablespoonful shortening,
One-half teaspoonful cinnamon.

Beat to mix and then bake in the usual manner. Serve with butter and syrup.

IRISH PANCAKES

2011-05-16T11:06:00.001-07:00

One cupful mashed potatoes,
Two cupfuls flour,
One teaspoonful salt,
Three teaspoonfuls baking powder,
Two eggs,
One cupful milk,
Four tablespoonfuls syrup,
One and one-half teaspoonfuls nutmeg.

Beat to thoroughly mix and then bake on a griddle. Spread with butter and sugar.

FRENCH PANCAKE

2011-05-15T08:08:00.000-07:00

One egg,
One-quarter cupful milk.

Beat to mix and then add

One-half cupful flour,
One-half teaspoonful salt,
One teaspoonful baking powder.

Beat well to thoroughly mix and then pour in a hot pan containing three tablespoonfuls of shortening: pour just enough to barely cover the bottom of the pan. Cover the pan with a hot lid. Let the cake bake. When ready to turn slip the cake on the hot lid and invert, returning the cake to the pan. Spread with sugar and cinnamon. Bar le duc or currant jelly may be used to spread on the cakes. Fold like an omelet and place a spoonful of jelly on top. Serve. This will make two large pancakes.

PANCAKES AU FAIT

2011-05-14T02:54:00.000-07:00

One cupful milk,
Two eggs,
One and one-half cupfuls flour,
Two teaspoonfuls baking powder,
Two tablespoonfuls shortening,
One-half teaspoonful nutmeg.

Beat to mix. Now prepare

One-half cupful of nuts, chopped very fine,
One dozen maraschino cherries, well-drained and chopped fine.

Mix well and then pour pancake in hot pan and sprinkle with the above mixture.

Let bake and then lift. Spread with honey and dust with pulverized sugar. Roll and garnish with maraschino cherry.

PLAIN PANCAKES

2011-05-13T11:22:00.001-07:00

Place in a bowl one quart of milk and then add-

Two eggs,
One-half teaspoonful nutmeg,
Five cupfuls sifted flour,
Four tablespoonfuls syrup,
Five level teaspoonfuls baking powder.

Beat to mix and then bake. To insure sufficient cakes use two pans for cooking or bake on a griddle.

PANCAKES FOR TWO

2011-05-12T08:32:00.000-07:00

Yolk of one egg,
Two tablespoonfuls sugar or syrup,
One cupful milk,
One tablespoonful shortening,
One teaspoonful salt,
One teaspoonful vanilla or nutmeg,
One and one-quarter cupfuls flour,
Two level teaspoonfuls baking powder.

Place in a bowl. Beat with a Dover egg-beater to thoroughly mix and then fold in the stiffly beaten white of egg. Pour the mixture into a pitcher and then place two tablespoonfuls of shortening in a frying pan. When smoking hot pour in just sufficient batter to cover the bottom of the pan. When it begins to bubble turn the cake over and bake on the other side. Lift and spread lightly with jelly or roll, or use the following mixture:

Three tablespoonfuls butter,
One-half cupful of sugar,

Cream well, and then add

One tablespoonful lemon juice,
One tablespoon boiling water.

Beat to blend.

HOW TO BAKE THE PANCAKE

2011-05-11T05:00:00.000-07:00

Use a frying-pan that is perfectly flat; the iron ones are best, as they hold the heat longer and can be regulated so that the cake will not burn.

Swedish Pancakes With Aigre-Doux Sauce

2011-05-10T02:34:00.000-07:00

Beat, until light, the yolks of six eggs; add one-half a teaspoonful of salt, one teaspoonful of soda, dissolved in one tablespoonful of vinegar, then two cups of sifted flour, alternately, with the beaten whites of the eggs, and if necessary add enough milk to make a thin batter. Pour a small ladleful at a time on the griddle; spread each cake, when cooked, with raspberry jam, roll up like a jelly roll, pile on a hot platter, dust over with powdered sugar, and serve with each one a spoonful of Aigre-Doux Sauce.