Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-01-09
Pancakes and Cereals
Former May Be Featured in Winter Menus, Some
times in Form of Entree-May Also Be
Treated as Dessert-Cereaf Specials.

At this season of the year there is
nothing more popular than pancakes
for breakfast. There are pancakes that
are really breads, which are eaten for
breakfast with butter and sirup, or
with bacon, or sausage, or ham. These
are the buckwheat, cornmeal, flannel,
graham -four makes a nutty tasting
cakes. Different f1ours give different
tasting cakes. White -four makes a
feathery pancake. Buckwheat has q
special flavor and whole wheat OF
gramah -four makes a nutty tasting
cake Cornmeal gives texture as well as
flavor Sometimes cooked cereals are
used with these flavors, such as rice,
rolled oats, or farina, or white potato
or sweet potato.
Pancakes can also be served as an
entree. that is, the bread and meat
may be combined in one dish. These
are the pancakes that have crisp bacon
or savory sausage, or seasoned grated
cheese mixed in with the batter, and
being an entree they may be served
as an important part of the menu
usually with gravy or sauce. The en-
tree pancake makes an inexpensive
breakfast, as a little Of the meat will
season quite a good deal of batter. The
entree pancake for luncheon will serve
as the main course for a family
luncheon but not for a party luncheon
For instance. if you have cheese pan
cake served with brown gravy or mush-
room sauce, you have a very nourishine
and delicious luncheon main dish.
Into any of the standard batter rec
ipes you can put savory foods that
make an entree of pancake. Cr1Speo
minced ham or sausage in cornmeal
makes delicious griddle cakes. Grated
cheese or green corn, or clans which
have been chopped very fine, may be
used with wheat cake batter. These
entree cakes are usually served alone
with sauce, although cakes combined
with corn, celery, tiny peas, squash, OF
green pepper, may be served with roast
meats. Sauce for these should be either
cheese, tomato, mushroom, or a brown
gravy made from meat stock or @
vegetable extract. Serve corn pancakes
with roast beef, rice pancakes with
chicken fricassee and its gravy, and
buckwheat pancakes with broiled ham
The preparation and baking of pam
cakes must be a quick process. When
mixing pancake batter, Sift and mix
the dry ingredients, then add the milk
and eggs, then the melted shortening
Do not have the shortening too hot
because adding a hot liquid fat to the
batter will make the pancake heavy
and even thin pancakes should be light
The best way to test the heat of a
griddle is with a few drops of water.
The drops should dance around in
quick motion but keep their ball shape
until they evaporate. II the griddle
is not hot enough. the water will run
into a sheet instead of forming balls.
The top of pancakes should be pulled
up and full of bubbles. The edges
should be firmly set. Lift the edge
with a pancake turner and see II the
bottom is brown. If so, turn 1t and
brown it on the other side.
Pancakes for Dessert.
Another kind of pancake can be
served as dessert. These are sweet in
themselves and the sauce or whatever
is served with them is sweet. "a The
sweetening may be varied, sometimes
using granulated sugar, or brown sugar
or honey may be used. They may be
combined with fruit, jam, or preserves
These are suitable even for guest
luncheons. At suppers pancakes may be
either served as entree or dessert. Al
dinner, entree pancakes, such as corn
or potatoes, may be served with meat
or French pancakes for dessert. To
the batter for dessert pancakes may be
folded in apple sauce, banana pulp, or
grated pineapple. by aQQlnR ninety
chopped dates and raisins and nuts
you may make a special pancake The
cakes may be baked in large size and
piled on top of each other with shaved
maple sugar or brown sugar and plain
or whipped cream between the layers.
Cut in triangular portions like layer
cake.
Tangerine sauce is good to serve with
dessert pancakes. Cream six table
spoonfuls Of shortening with one cup
full of confectioner's sugar. Add the
grated rind Of two tangerine oranges
and the juice drop by drop. Stir while
adding so that the sauce will not cur
die. Spread spoonful of the sauce
over each pancake Just before 1t is
rolled and served
Economy Pancakes.
A good way to use stale bread is TO
make it into pancakes. Soak the bread
in warm milk or water, then mix one
cupful Of the bread crumbs with one
beaten egg, one teaspoonful of baking
powder, a pinch of salt and enough
-four to make a batter About half a
cupful of -four to a cupful Of bread
crumbs is the right proportion.
To make good pancakes without eggs,
but with sour milk and baking soda or
sweet milk and baking powder, soak
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