University of Wisconsin Digital Collections
Link to University of Wisconsin Digital Collections
Link to University of Wisconsin Digital Collections
The German Studies Collection

Page View

Davidis, Henriette, 1801-1876 / Pickled herring and pumpkin pie: a nineteenth-century cookbook for German immigrants to America
(2002)

K. Crullers, omelettes and pancakes,   pp. [263]-272


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 exclu-
sively, and beefsteaks, onions, 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 is 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 I 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 re-
sults.
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 brown 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 more of the liquid
dough will appear on the top. Turn the pan cautiously


Go up to Top of Page