Pancake Recipe from 1984 ‘Country Hospitality’ Cookery Book

This is an straightforward recipe, you can juggle amounts and type of ingredients to suit. I use whatever is available in the fridge. When you are hungry, you cannot afford to be too serious with pancake-making batter. My secret ingredient is camel milk.

PANCAKES

Ingredients

1 cup self-raising flour

Pinch of salt

1 egg

1 cup camel milk (or other)

1 tablespoon butter (or other)

1 lemon

I have tried different milks, e.g. cow milk, soy milk, almond milk, goat milk (considered sheep milk) to versatile camel milk.  The Summer Land camel milk makes consistently fluffy pancakes which keep well (if you have any left over) and they take a variety of spreads or toppings.

Method

Sift the flour and salt; make a hole in the flour and break the egg into it, gradually stirring in as much flour as the egg will take;

Add half the milk by degrees and continue stirring until all the flour is absorbed;

Continue beating until bubbles rise, then stir in the rest of the milk gradually and stand batter aside for at least half an hour (I never do);

Take a small piece of butter and melt into the frying pan. Pour butter out and wipe the pan with paper (not necessary with non-stick pans) then put another piece of butter in, and when it has melted pour in a little of the batter and fry till it is light brown and tiny bubbles form;

Turn with a spatula, and when cooked on both sides, slip pancake onto a piece of paper.  Continue in the same way until all the batter is used. 

Serve

The ICPA serving suggestion is “sprinkle with castor sugar, roll up.  Serve hot, garnished with slices of lemon.”  However, I love them spread with soy margarine, honey and slices of banana.  Try seasonal fruit, peanut butter, savoury mince or a soft square of camel fetta.

Note: Summer Land camel milk (1 litre bottle) available at organics grocery stores, and also in milk powder formula. Use it with your own favourite recipe!

Thanks

This recipe is courtesy of Mrs L Nicholas of Solferino, Clermont, Queensland Australia.  Recipe published in ‘Country Hospitality’ compiled by Clermont Branch of the Isolated Children’s Parents Association 1984 with illustrations by Branch member Margaret Finger of Redrock, Clermont, Queensland Australia.  Metric conversions are approximate.

Bon appétit !

♥ Gretchen Bernet-Ward

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