That Perfect Pancake

Southland Times, Issue 21729, 15 June 1932, Page 5

That Perfect Pancake

It certainly never rains but it pours! Last week “Q” (Invercargill) sent a very interesting little article on pan-cake-making. That evidently fired “Irma” (Gore) to send in a few more hints op the same fascinating subject. Her advice is interesting: Pancakes should be thin, dry, and light. This result can only be obtained if the batter is smooth and rather thin, and if the pan is very hot and dry. The best way is to rub it all over with a piece of bacon fat (not smoked, as it would leave a taste); the pan should be just shiny with grease, but there should be no melted fat actually in it. You put in a spoonful of the batter, move the pan so that it runs all over and covers thinly the bottom; pass a palette knife all round the edges, in case some of the batter has stuck to the side of the pan; shake the pan well, to see that the pancake is free. By the time you have done all this the pancake is cooked enough on one side; there only remains the tossing, which is just a knack, easily acquired. You can serve the pancakes, flat, sprinkled all over with sugar, and with it lemon; or filled with either mock vanilla cream or jam, rolled loosely, springled with sugar, and burnt with a red-hot piece or iron. Such are the more ordinary ways, and the batter is a simple affair: Put in a basin half a pound of flour, make a hole in the middle, add a pinch of salt, a little sugar, three eggs, a glass of rum or brandy; mix well, add warm water and milk little by little, working the batter well till it is smooth and the consistency of thin cream. Let it rest two hours before using. Should you want your pancakes more elaborate, add to the ordinary batter, instead of water and milk, cream and milk, then a few pounded macaroons. But the batter should still be thin. With this preparation, you can make many elaborate party dishes, such as “Crepes Normandes,” which are ordinary pancakes to which are added, the moment it is in. the pan, very thin quarters of good ripe eating apple. It is tossed in the ordinary way. Pieces of walnuts, of pistachio nuts, of pineapple can also be added to the pancake in the same. way. Here is scope for initiative and imagination.