The final pancake recipe this week is a fairly basic recipe. It has several variations that I’ll include below. We added chocolate chips to ours. I think bananas would be a fine addition, too.
Large Sweet Milk Pancakes
- 1 1/2 c sifted flour
- 3/4 tsp salt
- 2 tsp baking powder
- 1 tbsp sugar
- 1 egg
- 1 1/2 c milk
- 2 tbsp melted fat
Sift dry ingredients together. Separate yolk and white of egg. Beat yolk and combine with melted fat. Add to dry ingredients and mix well. Beat egg white until stiff but not dry. Fold into batter. Bake on hot, greased griddle, using about 1/2 c batter for each cake. Makes 5 (6 inch) cakes. Costs 12 cents in February 1943.
For sausage pancakes: Add 1/2 c cooked sausage meat to pancake batter.
For apple pancakes: Add 1/2 c finely chopped, pared apples, and 1/4 tsp cinnamon to pancake batter. Bake slowly.
For blueberry pancakes: Fold 1/2 c of frozen or well-drained canned blueberries into plain pancake batter.
Results
This recipe made flatter, chewier pancakes. They tasted fine. When eating them alongside the other pancakes we made, the chewiness was noticeable. We are used to eating very fluffy pancakes, so if you prefer the fluffy version, these might not be for you. The chocolate chips worked well in this recipe.
That wraps up our adventure in wartime pancakes. We didn’t find a recipe that takes the place of our favorite, but it was a fun experiment. Perhaps later we can try some of the more savory recipes. For right now, though, after all of these cakes and pancakes, I think we need some main dishes or vegetables next.
If you are looking for the other two pancake posts, you can find them here:
Pancakes, Part 1: Whole Wheat Orange Pancakes for Dessert with Orange Toffee Sauce
History in the Kitchen 