Cask & Barrel

Pancakes

May
12

This recipe is transcribed from one of my Grandmother’s old cook books, given to her by her mother. I’ve written it down here as a way to preserve it, and also because I strongly believe that some dishes are best in their simplest form. When learning to cook anything new, I like to begin with the traditional method before experimenting with my own take on things. All ingredients and instructions are as written in the original text.


Flour, 1 1/2 cups
Baking powder, 2 1/2 teaspoons
Salt, 3/4 teaspoon
Sugar, 3 tablespoons
Egg, well beaten, 1
Milk, about 1 1/4 cups
Shortening, melted, 3 tablespoons

Sift flour; measure; add baking powder, salt and sugar; sift again.

Combine egg, milk and melted shortening (slightly cooled); the amount of milk to use will depend upon thickness of pancakes desired; 3/4 cup milk will give thick cakes, 1 1/4 cups milk will make them quite thin. Pour into flour mixture and stir just enough to moisten the dry ingredients. Do not beat.

Bake on a hot griddle. Serve hot with butter and sirup, honey or sweet preserves. Makes 1 to 1 1/2 dozen cakes.

 


Kirk, Dorothy, ed. Woman’s Home Companion Cook Book. New York: P. F. Collier & Son, 1953. Print.

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