It’s National Pancake Day!

Today is National Pancake Day. Rather than give a standard flapjack recipe, I thought we’d reach back – way back. I love old cookbooks. This recipe, with a few modern interpretations, comes from an old tattered book that was published in 1908.

This thin pancakes can be dusted with sugar, covered in syrup or spread with jam, then rolled up and enjoyed. Since the recipe does contain a little baking soda, they won’t be quite as thin as a crepe. Yet because it’s baking soda and not baking powder, without an acid to really get things activated, the rise is minimal. In America, we almost never eat Pancakes except at breakfast, so it’s always a treat to have Pancakes for dinner.

Happy Pancake Day everyone!

Old World Swedish Batter Cakes
1 pint Flour (2 cups)
1 salt-spoonful Salt (pinch)
1 teaspoonful Baking Soda
6 Eggs, separated
1 1/2 pints Milk (3 cups)
Pulverized Sugar
Fresh Fruit
Butter as desired

Sift flour. Add salt, whisk. Dissolve the baking soda in a little milk, set aside. Separate the yolks from the whites of the eggs. Whisk the yolks with the dissolved baking soda. Set aside. Beat the whites to a stiff froth, set aside. Add the yolks to the flour. Fold in the whites, then add enough milk to create a thin batter. Heat a griddle. Ladle the batter onto the hot griddle and cook until done. Dust with sugar. Garnish with fruit. Serve hot as desired.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures. View all posts by Rosemarie's Kitchen