5 dishes from 1 recipe – pancakes


pancakes1940

And after the curried carrots last night I was STILL hungry so I used my egg ration (1 egg per week) to make a batter which Marguerite Patten (she who knows ALL about 1940’s cuisine) tells me in her book, can be used for 5 different dishes..

So the batter was made up within seconds and just a minute or two later some wonderful mini pancakes found their way onto my plate and I still have enough batter left over for several more (or a batter pudding which I may try later today)

In ‘We’ll Eat Again’ it tells me that jam should be spread on the pancake and then rolled up- I did that with one and drizzled syrup on the other…..oh my gosh I had died and gone to heaven I swear.

Pancakes

  • 1 egg
  • 4 oz of wholewheat flour
  • pinch salt
  • 1/2 pint of milk and water mixed

Mix dry ingredients together

Mix wet ingredients together

Add wet ingredients slowly to dry ingredients to make a stiff batter and then continue adding the rest, beating well until smooth

Add a little margarine into a pan until bubbling

Pour in batter and cook both sides until browned

Serve with jam, syrup or a sprinkling of sugar

Makes 6-10 pancakes

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16 thoughts on “5 dishes from 1 recipe – pancakes

  1. Hi Carolyn – here is the turnip recipe from Dad’s wartime recipe book (he was a chef!) that I promised on Facebook

    “Turnips a la Newburg

    An American dish. Take 2 cupsful of white sauce and bind it with 2 eggs/equiv dried egg powder, moistened. Cook until smooth. stir in teaspn of anchovy paste or essence, add a dash of paprika, cayenne & mace. Mix 3 cupsful of cooked diced turnips with this sauce, heat well through, and serve on rounds of fried bread or buttered toast.”

    Yum…

    This book is called ‘Vegetables For Victory’ and is by Ambrose Heath, published 21st February, 1943.

    I’ll send you the odd recipe from time to time if you like – there’s another great one called ‘Nettle Champ’…

    Carol x

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  2. Thanks for that recipe Carol!!

    White sauce- I guess just a standard Bechamel?

    I do not like Anchovies one little bit- do you think I could use something else? What would you recommend?

    I’d love to try that out..

    Now interesting if it was an American recipe then they would be calling what we know as Swedes TURNIPS (one of the things I noticed when I moved to Canada!)

    Nettle Champ- something I’d love to try except guess what…..Nova Scotia doesn’t have STINGING NETTLES!!!! (yay!!!)

    Look forward to hearing from you

    Carolyn

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  3. Pingback: Rationing: Week One « Miss Mortmain

  4. Hi Carolyn

    I really like your recipes i’m learning about WW2 food and my mum showed me this site its awesome I hope you can show us some more recipes soon

    lots of love Suwanee xxx

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  5. During the war, my Mother made cheese pancakes which I loved, based on a Ministry of Food recipe. I have tried to match my memory but so far, my efforts have been nothing like them. Any ideas?
    A little memory:- Every day, my Mother put the ‘top of the milk’ into a Kilner jar with salt and each Friday, my Father sat shaking the jar till the contents became a sort of butter which Mother used to eke out her butter ration. Didn’t bother me, I liked margarine!

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    • Hi Stan… I’ll have a look for you this evening and see if I can come up with something. If I can I’ll do the recipe for you and post it on my blog…

      YES making butter in a jar.. I should put this on my 1940s blog shouldn’t I!!!! I’ve done this before using store bought cream but never thought that of course you could use the top of the milk!!! I have already done an article on an old blog about his so I’ll post it on here and quote you!

      Thanks xxx

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      • Brings back memories about making butter.

        We got the milk from the farmer next to us. After an illness went around we had to cook the milk, not using it raw anymore…totally changed the taste, but the fat collected very easily on top and was kept with a dab on yoghurt.

        Normally the living bacterias from raw milk keep the cream from turning bad, so with cooked milk you have to add them back.

        When there was enough we made butter.

        If you want to make butter try to get farm fresh, organic milk/cream. The butter will be totally different to what you can make from factory farmed, industrial standarsized cream.

        And the colour was an orange yellow, varying on the time of year which changed the diet of the cows. Store bought butter, even the expensive kind, is a sad pale yellow and the taste is just non existing

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    • well, first don’t choose to hard ones, secondly, make quite a few of each so you can share with your class to get maybe extra points. thirdly, always have an adult to help you. Lastly, keep the food hot ! 😉

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  6. Pancakes used to be stuffed with left overs or vegetables of any kind and covered in a simple white sauce (usually made with half water and half milk) with a little grated cheese sprinkled on the top ( if there was any spare) and baked in the oven until bubbling.

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  7. Sourdough pancakes, a staple-sweet and savory.

    The sourdough added depth to the flavour and made the whole meal stuff better digestible.

    Just whole grain flour, pinch o salt, sourdough starter and water.

    Usable after some hours, but if one waited for full 24 hours it made for a very savory, slightly sour pancake that went sooo well with fresh berries but also, like blinis, with smoked fish, mushrooms…

    No need for eggs or milk. A mix of different flours was often used, buckwheat and oats have been staple because they were cheap.

    If a lid was out on the pan, the pancakes went fluffy south. And the little pores that made the pancakes spongy were excellent for soaking up honey or sirup…or gravy. So with a bit of luck you could get a bit more than your share without it being visible because it all vanished in the pancake.

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