Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1919-01-14
New Pancakes Discovered.
fRx Mahal Iaxsft Crosby.l

New Pancakes Discovered.
(By Mabel Jswest Crosby
"New pancskesl Why, pancakes are
not newl" hear you exoliim. Very
true, pancakes 10 We know them are not
particularly new to most OF 10. Ever
since We can remember, We have eaten
them made by using different mixtures
Of ,Hours a the basis and invariably
served with butter and sprinkled gensf-
ously with sugar or with strip poured
over. This method Of serving has been
the custom no matter whom the pancake
appeared on the table. Pancakes -
part Of dinner have bean unknown.
But pancakes need not always be
served In these stereotyped ways. After
experimenting, found that It Was pos
sible to make pancakes which ware espe-
cially adapted to different service. Thus,
there are pancakes suitable for break.
fast, pancakes of Q totally different
nature 40 tho "piece de resistance" ut
luncheon, and still other pancakes which
might we'll be used to round out tho din
ner a. dessert.
Z ouCokOo 10 nbu0 WtnOub Guy
specialized equipment, but II they are to
be served often, 1t will be found to be q
great saver Of time and temper to have
. few tools especially adapted to this
purpose. The first requisite, then, 10 q
griddle. This may be iron, soapstone,
or aluminium. The round variety IL best
adapted for use over gas stove burner.
The regular griddle has advantages over
tho ordinary frying pan In making pan.
cakes in that 1t has no high edge to
Interfere with the turning. Then, too,
when the frying pan is used, there il q
tendency to use too much fat. A simple
griddle greaser will be found of practical
use. For turning the pancakes choose q
broad spatula with short handle rather
than the more familiar square pancake
turner with the comparatively long
handle. A pitcher which pours we'll is
very practical for pouring plain batter
mixtures, but is not so useful when max
ing pancakes which contain vegetable
or fruit. A tablespoon will be found
more convenient for this purpose.
The very mention OF making pancakes
too often suggests q smudgy, smoke
filled house in which the pancake odor
fingers all too long after the pancakes
have been eaten. But this is not peces.
sary II you follow these directions.
Heat the griddle very slowly and not too
hot. If you are the fortunate possessor
Of Q fireless radiator thermometer, place
IL on the griddle and heat 1t until the
thermometer registers 800 degrees +.
Then rub the griddle lightly with the
griddle greaser. Do not allow surplus
amount of fat; none should be visible on
the griddle. This is important for pan
cakes should be baked and not fried. If
you haven't thermometer to assist you,
be sure that the griddle Is not heated
hot enough for the fat to smoke. This
must not happen. Do not let the grid
die get any hotter than 800 degrees r.
throughout the baking. Baking pan
cakes this way may take o triae longer,
but the results will more than compen.
safe you for the extra time consumed.
The reward will be a nicely Drowned,
spongy pancake and house absolutely
free from the odor of frying. Pour the
batter on the heated and creased griddle,
allowing about one large spoonful to
each cake. When the cake Ia filled with
bubbles, it is ready to turn. Turn and
bake on the other side. Serve as hot as
possible.
For breakfast there is nothing better
than the plain pancake, which may be
varied by the uss of different combina
tiOns Of fours and cereals. II the pan
cake is to be used as the main part Of
the breakfast, 1t is advisable to use two
eggs in mixing, because these add
materially to the food value. Either
sweet or sour milk may be used. But
termilk may be purchased for this aud
other purposes, and Ia cheaper than
whole fresh milk. Any variety of meal
or -four can be used In combination with
wheat TO produce breakfast pancake.
The use of these fours In this manner
effects great saving In wheat without
any hardship.
The making of pancakes offers an
excellent opportunity for ualng leftover
breakfast cereals. II cold and jelly-l like,
the cereals should be very thoroughly
mashed before adding to the batter. A
general recipe for Cereal Pancakes fol-
lows: Place one and one-hslf cupfuls Of
cooked breakfast cereal, thoroughly
mashed, In q bowl; add one egg beaten
thoroughly and one and one quarter cup.
fuls. of milk. Mix and sift together one
half cupful of wheat -four, one half cup
full of barley -four, Eve teaspoonfuls Of
baking powder and one tesspoonful Of
salt. Add these dry ingredients to the
first mixture and beat we'll. Bake In
the general way. Less cereal may be
used and more flour added. In this case
the milk should be increased slightly.
Breakfast Pancakes may be spread
lightly with butter and sprinkled with
sugar, either graduated or brown, or
served with strip, honey, or molassss.
II corn. slrup Is used, try serving 1t hot
and cooked with little butter. The
family will not miss the cherished maple
strip which Is so difficult to obtain in
some sections.
LUNCHEON PANCAKES
Il A.