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Show TIMELY TIP ON PANCAKE MIX . . . If you want especially light pancakes, pan-cakes, you'll be better off if you separate the eggs and beat the whites very stiff. Then add the egg yolks to the beaten whites and beat the whole business again. For especially tender pancakes, adding 2 tablespoons of melted shortening to every 2 cups of mix does the trick. Grease the griddle lightly with a piece of soft paper dipped in shortening. All you need is a very thin film of fat on the surface, just enough to keep the pancakes from sticking. Test the griddle for correct temperature tem-perature by putting a drop- or two of water on it. Little balls will form and dance around merrily. It is not hot enough if the drop of water foams up. Drop batter on the griddle with a large spoon. Pancakes should never touch so don't put on too many at a time or the batter will run together and the cakes will be more difficult to turn. Turn pancakes when they are brown on the under side and before be-fore all the little bubblf s that have formed on top break. If a griddle is smooth it will not need further greasing. |