Pancakes and Dumplings

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About
There is an antique German maxim which states, in effect, “In the morning it is best to dine like a king, at midday like a prince and in the evening like a pauper.” The thought is sound, and the best of it may be the reference to the matutinal meal, for a well-rounded breakfast makes the noblest foundation for a day.
Breakfast is a pleasure too frequently ignored through haste or other mundane considerations. There is nothing that can gladden an appetite more than pancakes, particularly in winter. Slathered with butter and served hot from a griddle, with a steaming pot of freshly brewed coffee or neatly steeped tea, they are an available luxury. They are, of course, even better of a weekend, when the first meal of the day may embrace the noon hour.