One of the EIC’s joys is collecting old and well used cook books. The latest addition to the collection is The American Woman’s Cook Book (1947) edited by Ruth Berolzhiemer. It is a great book with lots of interesting recipes including a whole section on cooking at altitude. It’s obvious when you find out, but the temperature of boiling water is lower at higher altitudes, and baking times also change. I never really thought about it.
Amongst the recipes there is a whole raft of recipes for pancakes and the one we tried called Flannel cakes looks to be a real winner!
2 cups sifted flour
1 teaspoon salt
3 teaspoons baking powder
2 eggs, separated
2 cups milk
1 tablespoon melted shortening (we used butter)
Sift flour, salt and baking powder together. Beat egg yolks and add milk and shortening (butter). Beat in flour mixture with rotary beater. Fold in stiffly beaten egg whites. Bake on hot griddle(must get a griddle 🙂 ), turning to brown both sides. Makes 24.
EIC says these light and fluffy pancakes are going to become a real favourite.