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Sect. I. Pancakes and Fritters

975. Pancakes are made by forming a common batter, and then frying this in a thin layer. When of a large size they are called pancakes; and when so small as to allow of several being fried in the same pan, they are called fritters. These are often mixed with apples, currants, &c. Omelets are made in a similar way, the ingredients being slightly different, and being also fried in thicker layers as to substance. There is a little art in turning the pancake, which, by a clever cook, is "tossed" in the air and caught again as it falls; but this is not by any means necessary, as with the aid of a common fork the edge may easily be raised, and the whole turned over. The frying is conducted upon the principles described at page 54.