Recipe: Apple Pancakes

Make the batter as directed in the recipe for “Apple Fritters,” peel 2 apples, and cut them in thin slices, mix them with the batter, add sugar and cinnamon to taste, a little lemon juice if liked, and fry the Pancakes in the usual way.

Year 1915

Recipe: Potato Pancakes

  • 2 cups of chopped potato
  • ½ cup milk
  • 1 egg
  • 1 teaspoon salt
  • 2 cups flour
  • 5 teaspoons of baking powder
  • 2 cups of hot water

Parboil potatoes in the skins for fifteen minutes. Pare and chop fine or put through food chopper. Mix potatoes, milk, eggs and salt. Sift the flour and baking powder and stir into a smooth batter. Thin with hot water as necessary. Bake on a greased griddle.

Year 1918

Recipe: Banana Pancakes

Place in a mixing bowl

  • One cup of crushed bananas,
  • One cup of milk,
  • One and one-half cups of flour,
  • Two tablespoons of syrup,
  • Two tablespoons of shortening,
  • One egg,
  • Two teaspoons of baking powder.

Beat to mix and then bake in the usual manner on a well-greased smoking hot frying pan.

Year 1918

Recipe: Swiss Pancakes

Peel and grate 4 raw potatoes; mix with 1 ounce of butter, 1 ounce of bread-crumbs, 1/4 pint of milk, 1 large tablespoonful of Swiss cheese, the yolks of three eggs and the whites beaten stiff. Season with salt and pepper and mix with 1 tablespoonful of flour to a smooth batter; then fry in hot lard until brown. Serve hot.

Year 1913

Recipe: Potato Griddle Cakes

Twelve large potatoes, three heaping tablespoonfuls of flour, one teaspoonful of baking powder, one-half teaspoonful salt, one or two eggs, two teacupfuls of boiling milk. The potatoes are peeled, washed and grated into a little cold water (which keeps them white), then strain off water and pour on boiling milk, stir in eggs, salt and flour, mixed with the baking powder; if agreeable, flavor with a little fine chopped onion; bake like any other pancakes, allowing a little more lard or butter. Serve with stewed or preserved fruit, especially with huckleberries.

Recipe: Pancakes

A 1/4 lb. each of white flour and fine Allinson wheatmeal, 4 eggs, 1 pint of milk, a pinch of salt, some butter, oil, or vege-butter for frying. Make a batter of the above ingredients. Put a piece of butter the size of a walnut in the frying-pan, and when boiling pour in enough batter to make a thin Pancake. Fry a golden brown, turn it over, and when browned on the other side fold the Pancake over from each side and slip it upon a hot dish, and keep hot in the oven while the other Pancakes are being fried. The above quantity will make 6 or 7 Pancakes.

The Allinson Vegetarian Cookery Book, by Thomas R. Allinson (Year 1915)

Recipe: Russian Pancakes

Make a Pancake batter and fry in thin cakes. Then spread them with a layer of anchovies, butter and a layer of caviare. Sprinkle with minced shallots, cayenne pepper and lemon-juice. Roll up and serve hot as possible.

Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)