Pancakes

Ingredients

• 1 teaspoon sugar
• Yz cup flour
• 1/2 teaspoon salt
• i tablespoon shortening
• the yolks and whites of 2 eggs
• one-half cup of milk
• half teaspoon of baking-powder

Method

1. 1

   Separate the yolks and whites of the eggs.

2. 2

   To the beaten yolks, add the sugar, salt, and one-half cup of milk.

3. 3

   Stir in the sifted flour, the other half cup of milk, and the melted shortening, then fold in the stiffly beaten whites of the eggs.

4. 4

   Bake on a hot griddle, making the cakes slightly larger than usual.

5. 5

   Spread each cake with tart fruit jelly and roll white hot.

Nutrition per serving

As published

This recipe was extracted from New Delineator recipes. (1929) by Delineator Home Institute, page 5. The excerpt below is the record exactly as published.

I teaspoon sugar Yz cup flour 1/2 teaspoon salt i tablespoon shortening Separate the yolks and whites of the eggs. To the beaten yolks add the sugar, salt and one-half cup of milk. Stir in the sifted flour, the other half cup of milk, the melted shortening, then fold in the stiffly beaten whites of the eggs. WTien eggs are high, use only two eggs and a half teaspoon of baking-powder. 19 20 XEW DELINEATOR RECIPES Bake on a hot griddle, making the cakes slightly larger than usual. Spread each cake with tart fruit jelly and roll white hot. Place aU on a platter, side by side, with the lapped edge of the roll touching the bottom of the platter to keep the cake from spreading. Dredge with sugar and. with a red-hot wire toaster, burn lines on the sugared pancakes

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