The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1889-12-15
Pancakes in Variety.

On cold winter mornings pancakes of
every variety hold an important place on
the breakfast table. The cherished buck
wheat cake, most prominent of all, from
! Thanksgiving day until early spring, is sell
dom absent from the morning meal in the
genuine American household. When prop
erly made, this is the most delicious of all
the griddle cakes, but it has been against
| it when made from yeast or risen over
night, that it is difficult to make light and
sweet, and that disagreeable effects fire.
quently follow its eating. 1t is found that
| by the use of the Royal baking powder
| 1--WE are paid nothing for advertising) to
raise the batter, these objections have been
entirely overcome, and that buckwheat
cakes have become most delicious food,
light, sweet, tender, and perfectly whole
some, that can be eaten by any one without
the slightestdigestive inconvenience. Once
tested from the following recipe no other
will ever be used:
wheat, one cup of wheat -four, two table
spoonfuls of Royal baking powder, one
half teaspoonful of salt, all sifted well to-
gether. Mix with milk into thin batter
and bake at once in hot griddle.
Rice Griddle Cakes-Cook the rice until
perfectly soft, drain dry, and mash with
spoon until the grains are all broken up
For each cupful of rice take two eggs, one
pint of milk, one heaping teaspoonful of
Royal baking powder, one-half teaspoon
full of salt, and -four enough to make thin
batter.
Hominy Cakes-Two cuptuls of cooked
hominy crushed with potato masher until
it is smooth mass. Add one level tea
spoonful of salt, two teaspoonfuls of Royal
baking powder, and one cupful OF flour.
Stir together; then add by degrees one
quart of milk, and lastly, three we'll beaten
eggs. Bake in thin cakes.
Corn Meal Cakes-Two teaspoonfuls of
Royal baking powder and one teaspoonful
of salt added to one quart of sweet milk,
with sufficient corn meal to make thin
batter; no eggs or butter are used. The
cakes bake quickly to rich brown and are
tender and light.
a very delicious and sweet pancake is
made by taking one pint of sweet milk |
four eggs, two tablespoonful of powdered |
sugar, two tableSpoonfuls of melted butter, |
one teaspoonful of Royal baking powder, |
and flour enough to make moderately thin |
batter. Beat the eggs, white and yolks !
separately, until well frothed, stir the but
ter, sugar and one cupful of -four, into |
which the baking powder has been mixed,
into the yolks, then add the milk. If |
needed, add more -four, bake in small cakes,
butter each one as it comes from the fire, |
y
of any kind of sweet jelly between, and
powdered sugar over the top. They should
be baked very thin and four served to each |
person.
II will be observed that little sugar
added to any kind of griddle cake batter
will give pretty golden-brown color when
baked.
OWhen the griddle needs cleaning, rub it
with salt instead of washing
with water so often. The salt removes the
surplus grease and keeps the griddle pure,
and prevents the batter from sticking when
baking.
Always use good pancake turner when
turning the griddle cakes. Some people
have good luck with knife for turner,
but this is apt to break the cake and works
so much slower than long handled turner.
The purest and richest syrup for pan
cakes is made by dissolving sugar in the
of three pounds of sugar to one
pint of water. Many persons prefer the
favor of syrup made from New Orleans
sugar to that made of white sugar.