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PANCAKES AND WAFFLES

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PANCAKES AND WAFFLES

76 BASIC RECIPE

Blend or sift together
114 cups Pre-Sifted PURITY
All-Purpose Flour
1 to 2 tablespoons sugar
3 teaspoons baking powder
14 teaspoon salt
Combine
1 beaten egg
134 cups milk
2 tablespoons vegetable oil or
melted shortening

Add liquids to the dry ingredients. Beat only
until combined.

Pancakes

Heat a heavy grill or frying pan to 380°
(drops of cold water will dance across it).

Grease lightly with unsalted fat.
Use about 14 cup batter for each 4” pancake.

Bake until edge of pancake begins to dry and
lose its gloss. Turn and bake until golden
brown.

Serve hot, with butter and syrup.
Yield: About 12—4” pancakes.

NOTE: If batter thickens, add a little more
milk.

VARIATIONS:

(a) Corn Pancakes

Prepare Pancake batter as directed in recipe
No. 76, adding 1% teaspoon celery salt to
the dry ingredients.

Fold in 1 cup drained whole kernel corn. Bake
as for plain pancakes.

Serve with butter and molasses.

(6b) Main Dish Pancakes

Prepare Pancake batter as directed in recipe
No. 76.

Fold in 34 cup finely chopped ham, wieners or
luncheon meat. Bake as for plain pancakes.
Serve with syrup or a raisin sauce.

(c) Filled Pancakes

Combine 1 cup finely chopped cooked ham
and 1 cup commercial sour cream. Set aside.
Prepare and bake Pancakes as directed in
recipe No. 76. Spread each hot pancake with
about 3 tablespoons of the sour cream mix-
ture; fold over. Serve at once.

(d) Blueberry Pancakes

Prepare Pancake batter as directed in recipe
No. 76. Fold in 34 cup fresh blueberries.
Bake as for plain pancakes.

(e) Dessert Pancakes

Prepare Pancake batter as directed in recipe
No. 76, increasing sugar to 14 cup. Use
about 2 or 3 tablespoons of batter for each
pancake and bake as for plain pancakes.
Keep hot.

To serve, spread with jam, apple sauce or a
cream filling. Roll up and sprinkle with icing
sugar.

77 +~=Corn Meal Pancakes

Blend or sift together
1 cup Pre-Sifted PURITY
All-Purpose Flour
1 tablespoon sugar
3 teaspoons baking powder
14 teaspoon salt

Blend in
14 cup PURITY Corn Meal

Combine
2 beaten egg yolks
2 cups milk
2 tablespoons vegetable oil or
melted shortening

Add liquids to dry ingredients and beat only
until combined.

Beat until stiff, but not dry
2 egg whites

Fold into pancake batter.

Heat a heavy grill or frying pan to 380° (drops
of cold water will dance across it). Grease
lightly with unsalted fat.

Use about 14 cup batter for each 4” pancake.

Bake until edge of pancake begins to dry and
lose its gloss. Turn and bake until golden
brown.

Serve hot, with butter and syrup.
Yield: About 18—4” pancakes.

Modern grills are often treated so that greasing
is unnecessary. Follow manufacturer’s dtrec-
tions when using these.

Use Pre-Sifted Purity Flour for all your baking needs of