PANCAKE RECIPES

Timaru Herald, Volume CXLIII, Issue 20639, 30 January 1937, Page 12

PANCAKE RECIPES

Delicious pancakes can be made by substituting unsweetened evaporated milk for part of the ordinary milk. Sift together four ounces of flour and a good pinch of salt. Add two wellbeaten eggs, then gradually a teacupful of mlik. When well beaten and full of bubbles stir in a teaspoonful of sugar and a teacupful of the evaporated milk. Let the batter stand for an hour, then cook in the usual way in a hot pan only slightly greased. Tinned cream can be used or sweetened condensed milk, but in the latter case omit the sugar. Sprinkle with sugar and serve with lemon. Currant pancakes are good. Use juicy currants, pour boiling water over them and let them simmer for one minute, then drain well. Make a batter in the usual way with four ounces of flour, two eggs, half a pint of milk and a pinch of salt. Add the currants and leave it stand for a time. Then fry as usual, stirring well before the batter is poured into the pan, so that there are some currants in each pancake. Turn on to greaseproof paper will sprinkled with a mixture of castor sugar and cinnamon and roll up.