Brunch and dessert pancakes
Reading edition
Sunday in Vermont Pancakes
Grate an apple into batter for Pancakes (recipe page 14). Make large pancakes 5″ across. Stack five high with warm cranberry sauce between layers. Sprinkle confectioners’ sugar on top. Cut in wedges. Serve immediately.
Spiced Cherry Sauce for Pancakes
Mix ¾ cup sugar, 3 tbsp. cornstarch, ¼ tsp. cinnamon, and ⅛ tsp. salt in small saucepan. Add 1 cup chopped cherries (canned or fresh), 1 tbsp. lemon juice, and 1 cup water (or juice from canned cherries). Bring to boil over direct heat, stirring constantly. Boil 1 min. Serve hot. Makes about 1½ cups sauce.
Colonial Jelly Stack
Make Pancakes (recipe page 14). Use ½ cup batter for each pancake. Place 1 pancake on warm plate and while piping hot spread generously with soft butter and jelly. Top with second pancake. Spread and repeat until they are 6 high. Sprinkle top with confectioners’ sugar. Cut stack into wedges. Serve hot. 6 servings.
Maple Whip
Cream ½ cup soft butter. Add 1 cup maple-flavored syrup gradually. Beat until smooth and spreading consistency. Serve on hot pancakes or waffles. This can be refrigerated for future use.
Strawberry Blintzes
Pancakes (recipe page 14)
1 cup cottage cheese (small curd)
4-oz. pkg. cream cheese
1½ tbsp. lemon rind
3 tbsp. lemon juice
¼ cup sugar
10-oz. pkg. frozen strawberries (thawed)
1 tbsp. lemon juice
¼ tsp. almond extract
Heat oven to 400° (mod. hot). Combine cottage cheese, cream cheese, lemon rind, the 3 tbsp. lemon juice, and sugar; whip until creamy. Place ¼ cup filling on each pancake and roll up. Place rolled side down in 11×7″ baking dish. Heat in oven for 10 min. just before serving. Heat the strawberries, the 1 tbsp. lemon juice, and almond extract. Spoon over pancakes. Serve immediately. 6 servings.
Quantity Pancakes
For 60 Pancakes. Serves 15.
10 cups Bisquick (40-oz. pkg. or two 20-oz. pkg.) 8⅓ cups milk 5 eggs
For 100 Pancakes. Serves 25.
15 cups Bisquick (60-oz. pkg.) 3 qt. milk 7 eggs
Add milk and eggs to Bisquick. Beat with rotary beater until smooth. Bake as directed on page 14.
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