SOME PANCAKES.

New Zealand Herald, Volume LXV, Issue 19953, 23 May 1928, Page 7

SOME PANCAKES.

Macaroon pancakes are particularly nice. Separate yolks from whites of two eggs, and beat well. Stir into centre of 6oz. of flour, and three-quarters pint of milk, and- a pinch of salt. Let batter stand half an hour. Just before cooking stir in the thoroughly whisked whites of the eggs, and last, six macaroons, very finely crushed. For the filling, beat till frothy one egg white, 2oz. castor sugar, and a few drops of almond flavouring. These pancakes are light and fluffy, but the macaroon crumbs, stirred in at the last, add a crispness that is enjoyable. Toronto Pancakes.—Two breakfast cupfuls of flour, two breakfast cupiuls of sour milk, two breakfast cupiuls of ripe fruit (mashed and sweetened), loz. of butter (melted), two eggs, one tcaspoonful of carbonate of soda, one teaspoonful of sugar, one teaspoonful of lard, half a level teaspoonul of salt. Mix flour, milk, eggs, and salt into smooth hatter, and let it stand for one and a-half hours, then add the melted butter and carbonate of soda (previously dissolved in a. little hot vrater). Fry pancakes in the hot lard, pile one above the other, with a thick layer of the mashed fruit between them, sprinkle with sugar, and serve. Belgian Pancakes.—Two cupfnls sour milk, two tablespoonfuls sugar, one teaspoonful bi-carbonate of soda, half teaspoonful salt, two eggs, flour to make a tliin batter. Mix milk, sugar, salt, and soda together, add flour, a little at a time, beat well, and add the eggs, also well beaten. Fry in usual way, and then dip into or cover with the following sauce, roll, and serve hot:—Sauce: One cupful brown sugar, half cupful but(or, a pinch of ground cinnamon. Heat slowly until sugfcr is dissolved, and keep hot while pancakes are being made.