Recipes > Pancakes & Waffles > Pancakes



The batter for pancakes should be smooth, and thin enough to run freely when turned onto the griddle. In order to have all the cakes of the same size an equal quantity of batter must be used for each cake. It should be poured steadily at one point, so the batter will flow evenly in all directions, making the cake perfectly round. An iron spoonful of batter makes a cake of good size; but if a larger one is wanted, use a ladle or cup; for if the batter is put on the hot griddle by separate spoonfuls, the first becomes a little hardened before the second is added, and the cake will not be evenly baked, or have so good an appearance. Lastly, the baking is of great importance. The cakes must be well browned on both sides, the color even and uniform on every part. To effect this the griddle must be perfectly clean and evenly heated. A soap-stone griddle is the best, as it holds the heat well, and as it requires no greasing. The cakes baked thus are by some considered more wholesome. The griddle should stand on the range for some time before it is needed in order to get thoroughly and evenly heated. Where an iron griddle is used, it should also be given time to become evenly heated, and while the cakes are baking it should be moved so the edges may in turn come over the hottest part of the range. It must be wiped off and greased after each set of cakes is baked. A piece of salt pork on a fork is the best thing for greasing, as it makes an even coating, and too much grease is not likely to be used. An iron griddle is often allowed by careless cooks to collect a crust of burned grease around the edges. When in this condition, the cakes will not, of course, be properly baked. The griddle should be hot enough to hiss when the batter is turned onto it. Serve the cakes as soon as baked, in a folded napkin on a hot plate. Two plates should be used, so while one is being passed the next griddleful may be prepared to serve.


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The Century Cook Book (1901).

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