PERFECT PANCAKE.

Horowhenua Chronicle, 7 September 1932, Page 7

PERFECT PANCAKE.

making proper batter. v LEMON SAUCE RECIPE. The proper proportions of pancake dtoatter are ilb of flour to 1 pint of .liquid. This' means that if you use two eggs you must take out of the pint -of milk about that much before adding the eggs. Begin by making a paste with the .flour and half the milk mixed with the yolks of the eggs. Beat for at .least ten minutes with the back of a wooden spoon. Stand for at least two (hours in a really cool spot. When ■ready to cook the pancake add the rest of _the liquid and beat well, whip the whites stiffly, drop in a saltspoon of salt and fold, them into the batter. Use a perfectly clean and polished pan. just the size you want the pancakes to be. Melt a piece of butter just large enough to make the pan thoroughly greasy, shake it round the -sides and pour in only just enough batter to cover the bottom of the pan —the thinner the pancake the better. .As soon as it sets slip a knife all round the edge and slip a knife in to see if It is (browning. Turn carefully as soon As it is and and give it just about 30 .seconds on the other side before slipping 1 on a very hot plate. Most people like to add their own --sugar and lemon so have these on the -table. ' A lemon sauce may also be served. To -make this put the juice of two .large lemons in a saucepan with a cup -of water and two ounces of sugar. Take the very thin peel of one lemon, shred It into the liquid and simmer until tender. Then add the juice of a third ..lemon and a tablespoonful of mama(lade,; using the lemon juice to make a paste of a teaspoon of cornflour. Bring 'to a boil. The marmalade may be -omitted. This is a ferfect pancake. You can anake up for letting the batter stand by beating much marder and a little longer, adding the second instalment •of liquid at the end of the time and immediately folding >jn the whites of the •eggs. •