Evening Republican, Volume 19, Number 216, Rensselaer, Jasper County, 11 September 1915 — PANCAKES ON SUMMER DAYS. [ARTICLE]

PANCAKES ON SUMMER DAYS.

Made in the Right Way Tleey Are Just as Welcome as Those Popular in the Winter. Very tempting griddle cakes may be prepared without a soapstone griddle —or in fact any griddle—if you have an ordinary frying pan and a good hot flame from an oil or gas burner. Summer pancakes should be thin, delicately browned and rather small, for the appetite is not as hearty as on a crisp winter morning. For two people, mix a cupful of flour, a pinch of salt, a teaspoonful of sugar and a level teaspoonful of baking powder. Beat up one egg in about a half cupful of sweet milk and add this to the batter. If it is not thin enough to pour easily add a little water or more milk. Have the griddle—or frying pan very hot and well greased—and pour a little of the batter from the tip of a spoon to make each pancake. Turn with a knife as soon as the batter bubbles in the pan. If the cakes brown without cooking through the griddle is too hot; if they refuse to brown, it is not hot enough.