Vintage Lace Pantycakes

July 5, 2016

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Can you possibly resist a recipe called “Pantycakes”?

Not me.

I’m intrigued by this recipe from the April 1951 issue of Gourmet (sorry – wrong cover, but that one’s vanished). I also like the cooking directions; this is the most accurate discussion of the importance of having the griddle at the correct temperature that I’ve seen.  Really makes a difference with pancakes – and very difficult to describe.

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4 Comments

  • Joy Kramer says:

    Very intriguing! I want to try them, but not sure how successful I will be. My skills are not usually up to “almost impossible to turn” level. If anyone tries them, would like to hear how they turned out. Do love the name.

  • Harry Rissetto says:

    With the infra-red thermometers, we should have degree So?

  • Graham crackers in a pancake dough appeals to me, I love that sandy texture in food (shortbread in my house always contains ground rice – a grandma’s recipe), so I’m looking forward to trying this.

    But I have a likely tough question for you to answer, what’s an alternative biscuit to a graham cracker? Or how would you best describe it? They don’t sell them in Australia.

  • Lisa Howell says:

    I am a native San Diegan, and often find myself in the La Jolla area. I was intrigued to do a quick Google search on Col. Henry R Dutton. Between 1952 – 1953, he was the manager of the Lanai Room, “a tropical pre-tiki restaurant.” At the time, the restaurant was located within the only ocean facing hotel of La Jolla, called Casa de Mañana. After 1953, the hotel change into a retirement community which is still open to this day. The link I am sharing has a menu from the Lanai Room. I do wonder if Col Dutton ever placed Lace Pantycakes on the menu?!
    https://classicsandiego.com/restaurants/lanai-room-la-jolla/

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