Oyster Pancakes

Ingredients

• one pint of oysters
• enough milk to make a pint
• a scant pint of flour
• a pinch of salt
• two eggs
• half a teaspoonful of baking powder
• a tablespoonful of melted butter

Method

1. 1

   Make a batter by stirring the milk into the flour, adding salt and beaten eggs.

2. 2

   If using baking powder, sift it with the flour.

3. 3

   When the batter is smooth, beat in the oysters and bake on a griddle.

4. 4

   Serve with toasted crackers.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 67. The excerpt below is the record exactly as published.

OYSTER PANCAKES. Chop one pint of oysters — canned ones do very well — and add enough milk to the liquor to make a pint, using a little cream. Make a batter by stirring it into a scant pint of flour, adding a pinch of salt and two eggs very well beaten. If half a teaspoonful of baking powder is sifted with the flour, you are sure to have pancakes light, but some cooks prefer to depend on the eggs. When the batter is perfectly smooth beat in the oysters and bake on a griddle, like any pancakes. Try one, and if too substantial add a little more milk. If you like them richer, add a table- spoonful of melted butte

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