From “Arthur Schwartz’s New York City Food,” by Arthur Schwartz, published by Stewart Tabori & Chang, 2004
Childs’ Wheat Cakes
Makes 12 (4½-inch) pancakes
There’s no reason you must make Childs-size pancakes, but it is interesting to note that pancakes were only 4½ inches in the early twentieth century. Now, pancakes are 6 or 7 inches across. This batter recipe makes a little less than 3 cups: Use about 1/3 cup batter for a modern-size pancake. (You’ll need a generous ½ to 2/3 cup batter or most waffle irons. Waffles take about 5 minutes, depending on the waffle iron.)
Ingredients
1 egg
1½ cups whole milk
1½ cups all-purpose flour
2 tablespoons sugar
¾ teaspoon salt
1 tablespoon plus ¼ teaspoon baking powder
¼ cup melted, then cooled vegetable shortening, melted unsalted butter, or vegetable oil
Directions
- In a mixing bowl, beat the egg slightly and mix in the milk. In another bowl, sift together the flour, sugar, salt, and baking powder. Using a whisk, blend the dry ingredients into the wet.
- Stir in the shortening until well blended. (The mixture can stand for several hours. Keep refrigerated until 30 minutes before baking, then return to room temperature.)
Lightly grease a griddle or large skillet over medium heat. (The griddle needs to be greased only for the first batch.) Take care not to overheat the pan. A drop of water should sizzle on the surface, but not dance across it. Try out one pancake before proceeding with all the batter. - Pour the batter into a measuring cup. (You should have 3 cups.) Use a scant ¼ cup batter for each pancake. If the griddle is too hot, the pancakes will develop ray-like marks on their first side; if too hot, turn down the heat. The perfect cakes are high and fluffy and dry.
- As soon as the tops of the pancakes are covered with bubbles that are bursting, flip them over. Bake until the second side is lightly browned.
- Serve immediately. (If necessary, keep the baked cakes hot in a 200-degree oven while baking the remainder.)
