Dennett's Pancakes

Ingredients

• 1 pint of flour
• 2 teaspoonfuls baking powder
• Y^ teaspoonful salt
• 1 tablespoonful butter
• Ys pi^t of water
• 2 eggs
• 2 tablespoonfuls molasses

Method

1. 1

   Sift flour with baking powder into a bowl, add salt and butter, rub butter into flour.

2. 2

   Add water, eggs, and molasses; mix into a smooth batter and bake on a hot, well-greased griddle.

3. 3

   Serve with maple syrup.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 362. The excerpt below is the record exactly as published.

Dennett's Pancakes. — Sift 1 pint of flour, with 2 teaspoonf uls baking powder, into a bowl, add Y^ teaspoonful salt, 1 tablespoonful butter, rub the butter flne in the flour, add Ys pi^t of water, 2 eggs, and 2 tablespoonfuls molasses ; mix this into a smooth batter, and bake on a hot well-greased griddle. Serve with maple sirup. Bice Cakes. — Mix Y2 pi^^^ of cold boiled rice with the yolks of 2 eggs, Yi giU ot milk, and 2 tablespoonfuls of prepared flour ; beat the whites to a stiff froth, add slowly the rice mixture to the whites while stirring constantly. Place with a tablespoon small portions on a hot well-greased griddle, and bake light brown on both sides (if too thick, add more milk ; if too thin, more flour) ; continue to bake until all are done. Serve on hot plates for breakfast. Hominy Cakes. — Prepare the same as Bice Cakes. German Buckwheat Pancake.— Place 1 pint of buckwheat flour in a bowl, add 3 gills of milk, Y» teaspoonful salt, and the yolks of 2 eggs. Mix this into a smooth batter, beat the whites to a stiff froth, add slowly the batter to the beaten whites while stirring constantly. Place a medium-sized frying pan with 1 tablespoonful PANCAKES, MUFFINS, GEMS, Etc. 545 lard and butter oyer the fire ; as soon as hot pour in sufficient bat- ter to coyer the pan, bake light brown on the under side, turn and bake the same on the other side. Slip the cake on to a hot plate, and finish the remaining batter the same way. Buckwheat Cakes with TeasL— Put ly, pint of buckwheat flour into a bowl, add Yt teaspoonful salt, ly, pint lukewarm water and y, yeast cake, stir until perfectly smooth ; then coyer the bowl, set it in a warm place oyernight to rise. Next morning add 2 tablespoonfuls of molasses, and, if too thick, add a little cold water ; bake in small cakes on a hot well-greased griddle, and senre on hot plates as soon as done. Buckwheat cakes are also made of prepared flour, which is sold in 3- and 6-pound packages. A recipe will be found printed on each package. HuflBns with Teast. — Roll some bread dough into round balls the size of an egg ; lay buttered muffin rings in a buttered pan, put the balls in the rings, coyer the rings with another pan, lay a weight on top the pan, set in a warm place to rise till light, then place the pan with weights and all in a medium-hot oyen, bake 30 minutes or till done. Then remoye, and serye in a napkin. Graham Muffins. — Roll Graham bread dough into balls, and finish as iu foregoing recipe. Graham Gems. — Mix 1 pint of Graham flour with 1 cup of wheat flour, add 2 tablespoonfuls sugar, 2 teaspoonfuls of baking powder, y^ tablespoonf ul butter, and y^ teaspoonful salt, rub the but- ter and flour together, add lys cupful milk, 1 egg, mix all together, fill into buttered gem pans, bake in hot oyen, and serye in a napkin. Gems. — Sift 1 pint of fiour with ly, teaspoonful baking pow- der into a bowl, add yg teaspoonful salt, y^ tablespoonful butter, rub the butter fine into the fiour, add 1 teaspoonful sugar, yg pint of milk, the yolks of 2 eggs, and the beaten whites. Fill this into battered gem pans, and bake in a quick oyen. Serye in a napkin. 546 PANCAKES, MUFFINS, GEMS, Etc. Gems with Teast. — Sift 1 quart of flour into a bowl, add 1 teaspoonful salt and 2 ounces of butter, rub the butter fine into the flour, add 2 tablespoonf uls of sugar. Break 1 yeast cake into a cup of warm milk, add 1 teaspoonful sugar, and let it stand till the yeast rises to the surface ; then add it to the flour, add 1 cup of warm milk and 2 eggs, mix all well together ; set in a warm place till light, which will take from 2 to 3 hours. Thirty minutes before serving fill the batter into well-buttered gem pans half full, bake them in a quick oven, and serve in a napkin. Northumbrian Cakes.— One half pound flour, V« teaspoonful salt, 3 ounces butter, 74 pound currants, 17, teaspoonful baking powder, 1 teaspoonful sugar. Sift flour, powder, and salt into a mixing bowl, add the butter, and chop it fine with a knife ; add the currants and mix with sufficient milk to make a soft dough ; roll out 1 inch in thickness, cut into 3-cornered pieces, and bake on a well-greased griddle, first on one side then on the other. When done slit them open, butter, and put again together. Serve at once, or they may be cut out into rounds with a biscuit cutter. The cakes are excellent for breakfast or tea. Scotch Scones. — One quart prepared flour, 7s cup of lard and butter mixed, 2 eggs, 1 teaspoonful sugar, nearly 2 cups milk. Sift flour and sugar into a bowl, add the lard and chop it fine with a knife in the fiour, add the 2 beaten eggs and mix with the milk into a soft dough ; turn it out on to a floured board, roll out 7t ^^<^^ in thickness, cut into 3-inch-square pieces, fold each in half to form 3-cornered pieces. Bake on a hot griddle with a little lard on both sides light brown. Serve in napkin as soon as done. If plain floor is used, mix it with 3 teaspoonfuls baking powder

Cook this with the app: pantry check, scaling, and the assistant.