PANCAKES 27

Basic Recipe

egg 3 ee baking powder
134 cups. milk V4 teaspoon salt
3 tablespoons sugar 3 teaspoces melted shortening
11% cups sifted all-purpose 14 teaspoon vanilla

flour

Beat the egg till light; add the milk and sugar. Add the
sifted dry ingredients i in 3 siftings, beating only enough to make a
smooth batter. Stir in the melted shortening and vanilla. Heat the
griddle; brush lightly with oil; drop the batter by tablespoonfuls
on the griddle. Cock till the pancakes are brown and filled with
bubbles. Turn and bake on the other side. Do not turn more
than once during cooking. Serve hot with butter and “A syrup.
This batter will make 12 good sized pancakes.

DUTCH POTATO PANCAKES

3 pounds uncooked potatoes, 1% teaspoon salt

ee or 9 medium size) Dash of pepper and paprika

ae separated 1 large tart apple, grated

114 cups sifted pastry 1 teaspoon onion, finely
flour chopped

Peel the potatoes, quarter and let stand in cold water for one
hour; grate; drain through a colander. Add the egg yolks,
flour, seasonings, grated apple and onion. Lastly fold in the stiffly-
beaten egg whites. Have the griddle hot and very lightly greased.
Pour out a small quantity as the batter spreads. Bake on both
sides, turning only once. Serve with maple syrup and butter.

Yield: 12 pancakes.
BLUEBERRY GRIDDLE CAKES

2 cups sifted all-purpose 1 cup milk
flour 4 tablespoons melted

3 ais eee white sugar shortening
V4 teaspoon salt 1 cup blueberries

3 teaspoons baking powder Dash of cinnamon, nutmeg
2 eggs and mace

Sift together the flour, sugar, salt and baking powder. Beat
the eggs till very light; add the milk. Add the milk mixture slowly
to the dry ingredients; beat with the dover beater till smooth; add
the melted shortening. Fold in the blueberries and spices. Have
the griddle pan hot and lightly greased. Drop by tablespoonfuls
and turn only once during baking. Serve with butter and honey.

Yield: 16 griddle cakes.