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Classic
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page 263
K.--Crullers, Omelettes and Pancakes.
1. General Directions. The pan should preferably be of steel, those of enameled
ware are not so good; they should be used for pancakes and the like exclusively,
and beefsteaks, onion, etc., should never be fried in them, as is so frequently
done. The pan should be well wiped with soft paper after each time it is used,
so that when again wanted it will only be necessary to simply rub it dry with a
clean piece of absorbent paper. If this in not done the pan should first be put
on the fire and cleaned with some salt. If the pan is washed the cakes will
adhere to the bottom. Stir the batter with warm instead of cold milk and beat it
briskly before adding all the milk; this method will improve the cakes very
much. Whether it is best to froth the whites of the eggs depends on the taste.
If this is done the cakes will be nicely puffy and light, and it will take 1 egg
less. Using the unbeaten eggs will permit of baking the cakes nicely crisp
externally.
A medium fire is always best for baking pancakes; a glowing coal fire will give
the most satisfactory results.
The best fat to be used consists of butter and sweet lard, half and half, or
else slowly tried out pork fat; see A, No. 18, in order to bake the pancakes
nice and crisp put plenty of fat into the pan and let it melt, being careful to
prevent its getting brawn or even too hot, put in the dough uniformly thick over
the bottom of the pan, pierce it with a knife occasionally especially along the
edges of the pan, until no moreof the liquid dough will appear on the top. Turn
the pan cautiously
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