Pancake

“ Melt a little butter in a frying-pan, pour it all over the pan, and when it frizzles, pour in some of the batter, and sprinkle over a few currants; when the pancake is fried, shake some powdered sugar over it, roll it up like an ordinary pancake, and serve hot. ”

“ THE CHRONICLE OF THE PANCAKE Once upon a time there was a woman who had seven hungry children, and she was baking pancakes for them. There was dough made with new milk, and it lay in the pan, and was rising so plumply and comfortably, that it was a pleasure to watch it. ”

“ He lighted the wicks of the lamp, filled the platter with a sauce over which he had been working, whose basis was fine champagne, and, as it began to simmer, immersed in it one of the thin pancakes which had been brought from the kitchen. He turned the pancake over and over, sprinkled it with powdered sugar, folded and refolded it, gave it a dash of kümmel, powdered it again, and popped it to a plate in the hands of the attendant waiter, who hastened to place it piping hot before the countess. ”

“ Beat two eggs very thoroughly without separating the yolks and whites; add one-half teaspoon of salt, sift in two and one-half tablespoons of flour, add one cup of milk gradually at first, and beat the whole very well. Melt one tablespoon of butter in a large frying-pan, turn mixture in and cook slowly until brown underneath. Grease the bottom of a large pie plate, slip the pancake on the plate; add the other tablespoon of butter to the frying-pan; when hot, turn uncooked side of pancake down and brown. Serve at once with sugar and lemon slices or with any desired preserve or syrup. ”

“ A richer kind of pancake may be made with a pint of cream, or of cream and new milk mixed, five eggs or their yolks only, a couple of ounces of flour, a little pounded cinnamon or lemon-rind rasped on sugar and scraped into them, with two ounces more of pounded sugar, and two ounces of clarified butter: a few ratifias rolled to powder may be added at pleasure, or three or four macaroons. ”

“ For each pancake she poured about a tablespoonful and a half of the batter into the pan, doing this off the fire as, if it is done on the stove, the batter sets quickly and cannot be run over the bottom of the pan quickly enough to make nice thin pancakes. ”

“ Though the Congress chef might regard it as profanation, not to say heresy, crepes suzette may aptly be termed "pancakes de luxe." By the magic touch of the artist, the plain Anglo-Saxon pancake is transformed into the daintiest, most toothsome morsel for the delectation of discriminating palates.
While the rich, thin cakes are being gilded a golden brown upon the hot griddle, a sauce such as only a French master can prepare is being brewed at the table. In a tiny chafing dish, butter is melted and mixed with Grand Marnier cordial, or, if it is preferred, Chartreuse, Kirsch or Grenadine. ”

“ They say Jackson Bird was fixing his ranch up fine with rocking chairs and window curtains all the time he was putting me up the pancake tree. Oh, I got over it after a while. But the boys kept the racket up."
"Did you make these cakes by the famous recipe?" I asked.
"Didn't I tell you there wasn't no receipt?" said Jud. "The boys hollered pancakes till they got pancake hungry, and I cut this receipt out of a newspaper. How does the truck taste?"
"They're delicious," I answered. "Why don't you have some, too, Jud?"
I was sure I heard a sigh.
"Me?" said Jud. "I don't ever eat 'em." ”

“ The Germans know it as Fastendienstag. It is celebrated in Catholic countries, as the last day of the carnival, with feasting and merrymaking, of which, in England, the eating of pancakes alone survives as a social custom, the day having been called at one time “Pancake Tuesday.” The association of pancakes with the day was probably due to the necessity for using up all the eggs, grease, lard and dripping in stock preparatory to Lent, during which all these were forbidden. ”

“ PANCAKE PUDDING.
5 or 6 thin cold pancakes, 3 or 3 stale sponge cakes, some jam, 1 pint of milk, 2 eggs, 2 oz. of Allinson fine wheatmeal, vanilla flavouring. Spread the pancakes with jam, roll them up and cut them across into slices. Butter a mould, form a circle of slices round the bottom of the mould against the sides, overlapping each other, and work these circles right up the mould, fill the centre with the sponge cakes broken into pieces. Make a batter of the meal, milk and eggs, adding vanilla to taste ”

“ Proceed as for Convent pancakes, but substitute for pear-dice some very thin slices of pine-apple, macerated in Maraschino.
2445—GIL-BLAS PANCAKES
Make the following preparation: work three ounces of best butter in a bowl until it acquires the consistence of a pomade. Mix therewith three ounces of powdered sugar, three tablespoonfuls of liqueur brandy, a piece of butter the size of a filbert, and a few drops of lemon juice.
Make the pancakes with preparation C; spread the prepared butter upon them; fold each pancake twice, and dish them on a napkin. ”

“ In making pancakes or fritters, always make your batter an hour before you begin frying, that the flour may have time to mix thoroughly. Never fry them till they are wanted, or they will eat flat and insipid. Add a little lemon-juice or peel.
Pancakes. No. 2.
To a pint of cream put three spoonfuls of sack, half a pint of flour, six eggs, but only three whites; grate in some nutmeg, very little salt, a quarter of a pound of butter melted, and some sugar. After the first pancake, lay them on a dry pan, very thin, one upon another, till they are finished, before the fire ”

“ To me a pancake looks like a pancake by kerosene, daylight, wood fire or—or moonlight. I suppose th' moonlight'll get into 'em an' they'll be singin' love-songs an' harmonizin'; but thank th' Lord I don't have to go along!" He glanced around at a sudden thap! grinned in the darkness at the double planking on that side wall and sat down again. "Shoot!" he growled. "Shoot twice! Shoot an' be d—d! Waste 'em! Reckon th' moonlight's got into you, you cow-stealin', murderin' pup." ”

“ Apple Pancakes.— Mix 2 cups sifted flour with 2 cups water, 1⁄2 teaspoonful salt and the yolks of 3 eggs; when these are well mixed together add the whites of the eggs, beaten to a stiff 109 froth; place a fryingpan with 1 tablespoonful lard over the fire; when hot pour in some of the mixture, about 1⁄4 inch in thickness, put over this a thick layer of very finely cut apples, slip a knife underneath the pancake to keep it from burning and shake the pan too and fro; when the underside is a light brown slip the pancake onto a plate ”

“ Run the pancake-turner beneath each cake once or twice while it is cooking; and when it has slightly browned on the bottom, turn it over and allow the other side to brown. Grease the griddle or frying-pan often between the various relays of cakes. ”

“ PANCAKES. These may be made with the same batter as fritters, if it be sufficiently thinned with an additional egg or two, or a little milk or cream, to spread quickly over the pan: to fry them well, this ought to be small. When the batter is ready, heat the pan over a clear fire and rub it with butter in every part, then pour in sufficient batter to spread over it entirely, and let the pancake be very thin: in this case it will require no turning, but otherwise it must be tossed over with a sudden jerk of the pan, in which the cook who is not somewhat expert will not always succeed ”

“ SHROVE-TUESDAY, OR PANCAKE TUESDAY.
The tossing of pancakes (and in some places fritters) on this day was a source of harmless mirth, and is still practised in the rural parts of Lancashire and Cheshire, with its ancient accompaniments:—
"It is the day whereon the rich and poor,
Are chiefly feasted on the self-same dish,
When every paunch till it can hold no more,
Is fritter-filled, as well as heart can wish ”

“ Have discovered that kitchen is best place in house to dine in; only drawback is that everything served so unexpectedly hot, new-comers scald themselves. Soon grow used to it, and to get grilled mushrooms served really hot is compensation for inconvenience. As for pancakes (made with freshly-laid eggs) , begin to think I never tasted the real delicacy before. Your true pancake, as Brillat-Savarin omitted to say in his well-known treatise, should be eaten to the music of the one in the pan preparing to follow. ”

“ Use your favorite recipe or mix.) In a saucepan over medium heat, melt butter. Stir in broccoli, Parmesan, salt, pepper, nutmeg and chicken. (You can stop at this point the night before, but remember to bake the "cake" longer since the ingredients will be cold from being in the refrigerator.) Preheat oven to 375oF. To assemble ``cake," butter a cookie sheet and place a pancake on it. Spread with part of the broccoli filling. Repeat layers, ending with a pancake. Pour sauce over the top and sprinkle with Swiss cheese. ”

“ The original meaning seems to be a pancake of a thin flat shape. Omelettes are made with eggs, beaten up lightly, with the addition of milk, flour, herbs, cheese, mushrooms, &c., according to the requirement, and cooked quickly in a buttered pan. ”

“ They manufacture ready-mixed pancake flour, and ready-mixed ice-cream and pudding powders, and this dehydrated vegetable soup—pour on hot water, stir, and serve—don't they? My colored boy, Buck, got some of the soup, once, for an experiment. ”

“ To be eaten with hot meats. Take 4 tablespoons of flour, 1 or 2 eggs; beat well, add milk until about as thick as a pancake batter, then add 1 small chopped onion, 2 tablespoons oatmeal, a little sage, pepper, salt, and about 11⁄2 tablespoons chopped suet, or butter. Pour into pan containing very hot fat and bake about 30 minutes in a rather hot oven. ”

“ Now to turn it on to a warm plate, squeeze lemon-juice and sift castor sugar over, and roll up is short work. She had two hot plates; one to turn the pancakes out on to, and the other to put them on when folded over. When the last pancake had been made there was a goodly pile of twelve upon the dish which Jane carried triumphantly to the sitting-room, first sifting them with castor sugar. ”

“ Pancake Flour, either buckwheat or not, makes flapjacks, of course, but also bakes into excellent loaves, and is a fine base for camp cake.
Boston Brown Bread Flour is self-rising, on the principle of the flapjack flour. It makes genuine brown bread, toothsome quick biscuits with shortening, and a glorious boiled or steamed pudding. If your outfitter does not know of it, tell him it is made at San José, California.
Cornmeal.—Get the yellow. It makes good Johnny cake, puddings, fried mush, [119] and unleavened corn pone, all of which are palatable, nourishing, and easy to make. ”

“ Shrovetide is associated with pancakes. The pancake bell is still rung in many places, and for some occult reason it is the season for some wild football games in the streets and lanes of several towns and villages. ”

“ That pancake receipt must be a jookalorum, the way they hold on to it.'
"'I'm most ready to give it up,' says Jackson, so discouraged in his pronunciations that I felt sorry for him; 'but I did want to know how to make them pancakes to eat on my lonely ranch,' says he. 'I lie awake at nights thinking how good they are.'
"'You keep on trying for it,' I tells him, 'and I'll do the same. One of us is bound to get a rope over its horns before long. ”

“ Sweet sauce in a tureen. Curd Fritters—Rub a quart basin full of dried curd with the yolks of 8 and whites of 4 eggs; 3 oz. sugar, 1⁄2 a nutmeg grated, and a dessert-spoonful of flour; beat well, and drop the batter into boiling lard. Apple Fritters—Make a stiff common pancake batter. Boil 1⁄2 a stick of cinnamon in a breakfast-cupful of water, and let it cool. ”

“ Make some very small pancakes, and garnish them with a salpicon of candied fruits and currants swelled in tepid water, cohered with some fairly stiff, apple purée. Close up the pancakes to the shape of balls or rectangles, and set them in a buttered border-mould. ”

“ Take it up with a perforated skimmer, lay on a plate and sprinkle with powdered sugar and some lemon juice. Serve at once. Pancakes must only be made and fried when ready to be eaten, as they fall from standing.
BREAD PANCAKES Soak stale bread overnight in sour milk, mash the bread fine in the morning, and put in one-half teaspoon of salt, two eggs, two teaspoons of baking soda, dissolved in hot water, and thicken with finely sifted flour. ”

“ I'd give two years of my life to get the recipe for making them pancakes. That's what I went to see Miss Learight for,' says Jackson Bird, 'but I haven't been able to get it from her. It's an old recipe that's been in the family for seventy-five years. They hand it down from one generation to another, but they don't give it away to outsiders. If I could get that recipe, so I could make them pancakes for myself on my ranch, I'd be a happy man,' says Bird. ”

“ Lightly butter a frying-pan, then place it on the hot range; and when the pan is hot, drop into it half a gill of the preparation; cook for two minutes, turn it over with a cake-turner, and cook the other side for two minutes. Take the cake from off the pan, and dip each side into melted butter, and then dip again in four ounces of powdered sugar mixed with a teaspoonful of ground cinnamon; gently roll it into a French-pancake shape, lay it on a hot dessert-dish with a folded napkin over it ”

“ A spoonful or more of N.E. rum makes pancakes light. Flip makes very nice pancakes. In this case, nothing is done but to sweeten your mug of beer with molasses; put in one glass of N.E. rum; heat it till it foams, by putting in a hot poker; and stir it up with flour as thick as other pancakes.
FRITTERS.
Flat-jacks, or fritters, do not differ from pancakes, only in being mixed softer. The same ingredients are used in about the same quantities; only most people prefer to have no sweetening put in them, because they generally have butter, sugar, and nutmeg, put on them, after they are done. ”