Experiment...in...Pancakes!

Tastier than an Experiment in Terror, don't you think? Okay, okay, let's just say they're equally tasty. ;)

Yesterday, I bought a small jug of locally-made apple cider, thinking only of enjoying a nice cold glass of the autumn manna. Then, an idea came to me... Apple Cider Pancakes! Could it be done?

After searching a bit online, I only came up with apple cider pancake recipes that called for "pancake mix" or Bisquick. Well, I'm more of a "from-scratch" kinda gal, so I thought why not experiment with one of my tried and true vintage cookbook recipes.

I started out with the pancake recipe that I normally make for Sunday breakfast - Sweet Milk Griddle Cakes from my oft-used and well-loved The Lily Wallace New American Cookbook (copyright 1941, 1943, 1947, 1950).


Now, here's my Apple Cider Pancakes version...

2 cups flour
1/2 to 1 teaspoon salt (depending on your preference)
1 1/2 teaspoons baking powder
2 tablespoons maple sugar
1 teaspoon cinnamon
2 cups apple cider
1 egg
1 tablespoon unsalted butter, melted

Mix and sift (yes, I do sift - makes a lighter texture!) flour, salt, baking powder, maple sugar, and cinnamon. Mix together beaten egg, cider, and melted butter. Combine with dry mixture and mix well. Drop by tablespoons or pour from a swell vintage batter bowl (the kind with a spout) onto hot griddle (greased well if it isn't cast-iron, otherwise grease lightly). Brown on both sides. Serve hot with butter and real maple syrup (I also think a ginger syrup, blackberry syrup, or cinnamon syrup would be tasty).


As much as I love my well-seasoned round cast-iron griddle, someday I'd like to have either a vintage stove with a "griddle in the middle" or a vintage six-burner stove that I can use a two-burner-sized rectangular griddle on. But, it'll do for now. ;)

Here come the bubbles...


Nicely browned, although I think the cider and/or the maple sugar make the pancakes a darker shade of brown than the usual milk/white sugar recipe...


Sage & Thyme Chicken Sausages (organic, even) for "on the side"....


Now that's a fine fall feast fit for family and friends...

Happy October!

Apple Cider: Jayne's Orchard, West Auburn, PA
Maple Syrup: Back Achers Farm, Rome, PA

My "Crowning" Achievement...

Have you ever cooked a crown roast of pork?

I'm thrilled to say that is now on my list of achievements, and it was all thanks to my 1950 edition of The Encyclopedic Cook Book.


























It came about because we had decided to invite my side of the family for a nice dinner around holiday time. The invitation was gladly accepted and we put the house to rights, decided what to wear, and acquired some extra silverware for the large group. But, what to serve?


Pulling out numerous vintage cookbooks, dear hubby and I browsed for something interesting and festive, yet somewhat traditional. We hit paydirt with The Encyclopedic Cook Book when our gaze fastened upon photos of a fantastic Crown Roast! Pork was chosen rather than lamb, even though both looked equally delicious.

Decision made, we headed out to our local grocery establishments to locate a crown roast of pork. I was so looking forward to making the little paper frills for the ends of the bones, but alas, I was to be disappointed. We only found one store that offered crown roasts of pork, and they used boneless pork loins! Boneless! Where is the crown, I say!

Nevertheless, we purchased a (boneless) crown roast suitable for about 12 people and mentally prepared for our latest adventure in vintage cooking.




It turned out to be a fairly simple item to cook. The recipe was easy to follow. And the fun part was making the stuffing and filling the "crown". The roast recipe suggested apple, raisin, sage, or cornbread stuffing. We chose to make a cornbread stuffing and added dried cranberries to it. I have to say it was the best stuffing I've ever had and went very well with the pork.









The roast managed to be done roasting sooner than we had planned, but luckily, the guests arrived a bit early too. The meal also included real homemade baked beans (from my grandmother's recipe), homemade applesauce (provided by my mom), and steamed green beans. It was a plentiful meal and no one went away hungry. And I can safely say the roast was a great success!

I will admit that I still wish there had been bones to put the pretty paper frills on. Maybe the next time we'll go further afield to find a proper crown roast that looks like a crown ;)

Oh, and here's an interesting blog I recently came across about vintage cookbooks & recipes - take a few moments to check it out: Vintage Cookbooks

Bon appetit!