Pancakes - Directions for Frying and Tossing batter of which pancakes are made is a mixture of flour, milk, and eggs, and is so called because of the necessary " battering," or beating, required after the mixing of the ingredients is accomplished.
The flour must be mixed gradually with the egg and milk, to avoid it getting lumpy.
When only half the liquid is added the batter must be well beaten with the back of a wooden spoon; if all the milk were added, the batter would be too thin to beat easily.
Batter should stand for about two hours, if possible, to allow the starch grains in the flour to swell.
Sugar should not be added to batter before cooking; if it is, the batter will not be so light.
Required: Quarter of a pound of flour. One egg.
Half a pint of milk. Quarter of a level teaspoonful of salt. Three ounces of lard or dripping. Castor sugar. One lemon.
Mix the flour and salt in a basin. Make a well in the middle of the flour and break in the egg after first making sure that it is good. Put about two tablespoonfuls of milk on the egg, and stir it smoothly into the flour with a wooden spoon. When this is as thick as good thick cream, add more milk, until all the flour is mixed in, and half the milk. Beat the mixture well until the surface is covered with bubbles, then add the rest of the milk, and, if possible, let the batter stand for two hours. This makes it much lighter.
As a rule, a small round frying-pan should be used; it is easy to handle and the pancakes will be a better size and shape than if made in a large pan.
Melt the lard or dripping in a small saucepan, pour about a teaspoonful of it into a small frying-pan, just enough to make a thin coating of fat over the pan. When a faint smoke begins to rise from the fat pour in enough batter to thinly cover the bottom of the pan. Fry it a golden brown underneath, shaking the pancake now and then to make sure it is not sticking. Then toss or turn the cake over and fry the other side. Slip the cake on to a piece of paper which has been well sprinkled with castor sugar, taking care to lay the side that was first fried on the paper, as it will be the nicer looking. Squeeze a little lemon-juice on each cake, and sprinkle over a little castor sugar. Then roll each up neatly, and keep hot until all are fried. Arrange them on a lace paper, garnish with slices of lemon, and serve as quickly as possible.