Evening star., 1934-01-26

light and not In the least SO8By.
i They should have q distinct
flavor of their own and tempt
ing golden brown color on their crust
Some very good cooks do not know
how to make good griddle cakes, no
matter how they try. For this, as well
as other reasons, the prepared pancake
fours have several points in their favor.
In the first place, the results are more
nearly uniform: an inexperienced per-
son can get a very good product from
them; they require less time and so
can be prepared at the very last minute;
they require fewer materials and can
be made even If there is not an egg
n the house, and they require fewer
dishes for mixing. Most of the prepa-
rations call for the addition of milk or
water only If one desires to make
them richer some melted fat may be
added. However, the directions on the
package in each case give very good
results with a minimum requirement of
time, utensil, number of materials and
experience.
Your FavOrite Brand.
When a brand of pancakes Is dis
covered or a recipe Is evolved which
exactly suits the family it is wise to
stick to it. Griddle cakes can be varied
to make them suitable for breakfast,
for main-course luncheon or supper
dishes, or for dessert, but the main
proportions should not be disturbed.
For instance, the sweetening can be
varied without causing much change
brown sugar, maple sugar, honey, maple
Sirup and molasses may be inter-
changed, or the flour may be varied.
Entire wheat -four makes q pleasing
change, and 30 does q little corn meal
added when the moist type of cake is
liked. Whole wheat or graham flour
pr corn meal is often scalded before
being made into batter. Enough
white flour is then added to give the
necessary cohesion Of ingredients.
Sausage is the meat most often
served with griddle cakes, but sauted
while creamed meat, particularly
creamed chicken, is occasionally offered.
Berries afford welcome change.
Breakfast griddle cakes may be varied
by means of the accompaniment.
Usually butter and Sirup are served with
griddle cakes, but scraped maple sugar,
honey, jams. jellies or preserves are
sven more pleasing to some persons.
Sour Milk Griddle Cakes.
For some reason or other. sour milk
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II you happen to have sour milk on
hand, all right. If not, it is easy to
prepare some in minutes notice. To
one cupful of evaporated milk add one
cupful of water and two tablespoon
fuls of vinegar. Not only has this the
advantage of being prepared quickly,
but If the vinegar is of average acidity
the milk will always be sour to the
same degree. If you do not have any
sour milk, sweet milk can be used
With it in the above recipe use four
teaspoonfuls of baking powder instead
of the baking soda.
Sift the flour once, measure it and
then sift it again with all the other
egg slightly. add the milk and the
melted shortening, and mix well. A
somewhat lighter griddle cake is OBJ
tained If the egg white and yolk are
added separately. Add the egg yolk
with the wet ingredients as above, then
beat the white separately. and just be-
fore baking fold it gently into the
batter until it has just disappeared from
sight
Make q hole in the center Of the
dry ingredients and add the wet in
gradients all at once. With a wooden
spoon stir very vigorously until the dry
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This requires about 20 seconds of STIR
ring. The batter should be still quite
aunpy, but the Jumps disappear during
baking and the cakes are tender and
delicious.
Too much stirring is not good. It
allows the gas to escape. The gas
from the baking powder, if that is used.
which should be held in the batter so
as to leaven the cakes, goes off in
inidair, so that the finished cakes have
no chance of being light. A little too
much stirring just keeps them from
being really light. A good deal of
stirring makes them heavy and tough.
The batter can be stored in the re-
frigerator overnight and still give ex-
cellent rtsults.
The Right Griddle.
There are numerous kinds of griddles
TO be had, all of which are satisfactory.
Most of them work better If they are