Adams' Ale (Water) Pancakes

Ingredients

• 2 teaspoons of baking powder
• 2^4 cups flour
• 1 heaping tablespoon of cornmeal
• 1 heaping tablespoon of sugar
• 1 teaspoon of salt
• 2 well-beaten eggs
• enough cold water to make a thin, smooth batter

Method

1. 1

   Sift together baking powder and flour, add cornmeal, sugar, salt, and beaten eggs.

2. 2

   Beat in enough cold water to make a thin batter.

3. 3

   Bake on a hot griddle.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 72. The excerpt below is the record exactly as published.

K teaspoon of baking powder, 1 tablespoon of stale macaroon crumbs, a pinch of salt, the yolk of an egg and a dessertspoon of melted butter. Mix thoroughly and add gradually ^ cup of lukewarm water; beat to a smooth creaoi^ add the whites of 2 eggs, beaten stiff, and 1 teaspoon of vanilla. Drop a spoonful of the batter in a saucepan half full of boiling fat. Take out quickly. Drain carefully on clean, greased paper and sprinkle with sugar. — Mrs. C. J. Jeffries, Winnetka, 111. PANCAKES GRIDDLE OR PANCAKES.— 1 cup flour, ^ teaspoon salt, 1% teaspoons baking powder, 1 egg, ^ cup milk, ^4 teaspoon melt- ed butter; mix dry ingredients; add liquid gradually; add butter. Do not beat too much. Have pan hot, rubbed with fat pork, as butter burns very easily. Drop by spoonfuls. Batter should be thin enough to allow to spread out over pan. When puffed and full of bubbles, cooked on edge, turn and cook other side. — Mabel Sturtevant, 105 S^ Dearborn St., Chicago, 111. VARIATION I. — 1 qt. sour milk, 1 large teaspoon salt, 1 tgg, well beaten, flour enough to make a thin batter, just before ready to bake, beat in 2 teaspoons of soda, dissolved in warm water. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. ADAMS' ALE (WATER) PANCAKES.— Sift together 2 tea- spoons of baking powder and 2^4 cups flour, add 1 heaping table- spoon each of cornmeal and sugar, 1 teaspoon of salt, beat in enough cold water to make a thin, smooth batter; add 2 well- beaten eggs. Bake on a hot griddle. — Mrs. C. J. Jeffries, Win- netka, 111. BATTER CAKES.— 2 eggs, 1 cup of meal, 1 saltspoon of salt, 1 cup of milk. Make a thin batter, adding more milk if necessary, and bake on hot griddle. A tablespoon of melted but- ter is an improveiment. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. VIRGINIA BATTY CAKES.— 2 cups of sifted flour, 1 of cornmeal, 3 eggs beaten separately, made into a batter with but- termilk, or some milk in which a teaspoon of soda has been thor- 112 BREAD oughly dissolved. Pour upon greased griddle from a spoon, and allow the cakes to have the thickness of good buckw^heat cakes. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. BREAD GRIDDLE CAKES.— 1^^ cups fine bread crumbs, Ij^ cups hot milk, 2 ta'blespoons butter, 2 eggs, ^ cup flour, Yz tea- spoon salt, 3^ teaspoons 'baking powder.- Mix in the order given. 1 cup any cooked cereal may be used instead of bread crumbs. Cook as other Griddle Cakes. — ^^Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. BREAD PANCAKES.— Soak 3 cups of (bread 1 hr. in sweet, sour, buttermilk or water; add 1 or 2 beaten eggs, 1 teaspoon salt, 1 teaspoon soda or baking powder and enough flour to make a thin batter.— Mrs. Leslie V. Warren, 211 S. 8th Ave., May wood, 111. BUCKWHEAT CAKES.— 1^^ pts, of sifted buckwheat flour, 1 cofl^ee cup of cornmeal, 1 coflFee cup yeast, 1 tablespoon of but- ter and lard, mixed and melted, 1 heaping tablespoon of brown

Cook this with the app: pantry check, scaling, and the assistant.