Eagle River Democrat. [volume] (Eagle River, Vilas County, Wis.) 1893-1896, 1896-04-20
PANCAKES


During the cold months hot cakes Of
all KINDS are popular, and often a Wav-
ering appetite may be whetted by a
light, nicely Drowned pancake or a crisp
waffle.
A batter for pancakes should be free
from Jumps, beaten very thoroughly,
and thin enough to run freely when
turned onto the griddle- A pitcher is a
convenient vessel to use for it, as the
batter can be poured from it. Try a lit
tie Of the batter first. to be sure it is
right and the griddle is at the required
heat. A griddle should stand on the
stove a little time before it is needed,
to become thoroughly and evenly heated.
An inch-square piece of fat salt pork on
the end of a fork is the best thing to
use for greasing. The griddle should be
hot enough to hiss when the batter is
turned on it. If the griddle or waffle
iron has not been used for some time,
wash it well with a brush and hot suds,
rinse and wipe it dry; then rub it with
salt, brush it off, and let the iron stand
on the back of the range to heat through.
BY many a sOapstone griddle is pre-
ferred to an iron one, as it requires no
greasing and holds the heat well. 9th
ers contend that cakes are not so tender
when cooked on soapStone.
For plain -four pancakes sift into a
of baking powder, and quarter OF a
teaspoonful of salt; mix with this the
yolks of two eggs, well beaten, two gen.
erous cups of milk and add last the
whites of the eggs, beaten stiff. Ii the
batter is too thin, add a little flour. The
secret of making deliciously tender and
light flour pancakes from sour milk is to
let the -four and milk stand together over
night. Into one pint of -four gradually
stir one pint of sour milk, cover, and
let the mixture remain where it will not
become chilled over night. In the morn
inc add to it spoonful of, melted but
ter. a saltspoonful of salt, and a tea
snoonful Of soda, dissolved in a little
water, and beat all together until light.
An egg may be added if desired.
This is an excellent batter to use for
making large pancakes or fapjacks, as
they are called. Butter each one as it is
taken from the griddle, and thickly cover
it with grated maple sugar before the
next cake is put on. Keep it all hot and
leave at least six cakes on. one plate.
In serving them cut as you would a
pie.
Buckwheat cakes are favorite with
almost everybody. They are greatly i'm
proved by adding a little Indian meal to
the buckwheat. Put in deep bowl one
Quart of buckWheat -four, one cup of
Indian meal and a teaspoonful of salt
Add to the dry ingredients one pint each
of warm milk and water, stirring them
in gradually so the batter will be smooth.
Dissolve cake of compressed yeast
in a large cup of lukewarm water and
add this to the batter, stirring energetic
ally for several minutes. Cover the dish
and stand it in warm place over night.
In the morning, before baking the cakes,
add to the batter two tablespoonfuls of
molasses and two teaspoonfuls of soda,
thoroughly mix and fry the cakes a nice
crisp brown. A large cupful of this
main good for several days it kept cool,
and may be used in place of yeast cake
for a fresh batter when required.
For rice griddle cakes, pour over
cup of boiled rice one cup of warm milk,
and let this soak over night. In the
morning sift into a bowl one and a half
cups of -four, to which a teaspoonful of
baking powder has been added, with a
tablespoonful Of salt. Stir the soaked rice
into the -four with a spoonful of melted
butter, one beaten egg, and another small
cup of milk. Beat vigorously, and try
one cake to see if the batter is thin
enough, and if not, add little more
milk.
Hominy, oatmeal or cracked wheat
may be used in the same way as the
rice and with equally good results.
Bread pancakes are very delicate and
tender Soak two cups Of stale bread
in one quart Of milk several hours. Rub
the bread and milk to a smooth paste
and stir in one tablespoonful of melted
butter, half a teaspoonful of salt and
three well-beaten eggs; then add just
enough -four to bind the mixture togeth-
er. It takes a little more time to fry
these cakes than the plain -four cakes.
For Indian griddle cakes put in a large
bowl half a pint of yellow meal, level
teaspoonful of salt and one tablespoon
full of sugar. Pour over this one pint
of boiling water and, when thoroughly
mixed, add one and one-half cups of
cold milk. Let the mixture stand at one
side until perfectly coid, then stir in
one cup Of -four in which one teaspoon
full of baking powder has been Sifted,
and at last add two well-beaten eggs.
Indian cakes should he cooked slowly
and thoroughly.
To make graham pancakes, use two
cups of graham -four and one of wheat
-four. Dissolve a full teaspoonful of
soda in little hot water, and stir it
into three cups of sour milk; add this
to the flour, with half a teaspOonful of
salt, and when they are well blended
add a heaping tablespoonful of butter,
melted, three eggs, beaten very light,
and a tablespoonful Of sugar These
y
are mixed.
Much Of the art Of making good waff1es
depends on the evenness Of the baking.
Grease the irons thoroughly, having
them well heated, pour in the batter,
close the irons and place them over the
fire. When the edges are set turn the
irons and brown the other side. Butter
each one as it is baked and Serve imme-
diately. Equal portions of powdered
sugar and cinnamon are often sifted over
waffies after they are buttered
To make raised waffies, sift a generous
quart of flour into bowl with a tea
spoonful of salt. Gradually mix into the
flour three cups of milk and one COM
pressed yeast cake. dissolved in little
lukewarm water. Cover this and set it
at one side and let it rise twenty-four or
twenty-seven hours; then add one table
spoonful of melted butter and two we'll
beaten eggs. Have the waffle iron very
hot and well creased and it will take but
a few minutes to brown them.