Ryzon Blueberry Griddle Cakes

Ingredients

• 2 level cupfuls (5^ pound) flour
• 4 level teaspoonfuls RyzoN
• 1 level teaspoonful salt
• 2 eggs
• l}4 cupfuls (^ pint) milk
• 2 tablespoonfuls (i ounce) sugar
• I tablespoonful {}4 ounce) melted butter
• I cupful canned blueberries (or other fruit)

Method

1. 1

   Beat eggs in mixing bowl, add milk, then add flour, Ryzon, salt and sugar which have been sifted together, adding melted butter last.

2. 2

   Beat until it is a smooth batter, then add fruit.

3. 3

   Pour batter into a pitcher and pour on a well-greased hot griddle to the size of a small saucer.

4. 4

   When nicely browned turn and brown on other side.

Nutrition per serving

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 18. The excerpt below is the record exactly as published.

RYZON BLUEBERRY GRIDDLE CAKES BY MRS. HERMAN WADDY, WASHINGTON, D. C. 2 level cupfuls (5^ pound) flour. 4 level teaspoonfuls RyzoN. 1 level teaspoonful salt. 2 eggs. l}4 cupfuls (^ pint) milk. 2 tablespoonfuls (i ounce) sugar. I tablespoonful {}4 ounce) melted butter. I cupful canned blueberries (or other fruit)

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