Vintage Lace Pantycakes
July 5, 2016
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.
Categorised in: Vintage Books and Magazines
4 Comments
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.
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.
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/