Ryzon French Pancakes

Ingredients

• 1 level teaspoonful Ryzon
• 3 level tablespoonfuls (1½ ozs.) potato flour
• 2 level tablespoonfuls (1 ounce) sugar
• 5 eggs
• 1 tablespoonful water
• 1 cupful (½ pint) milk
• Apple or currant jelly

Method

1. 1

   Sift flour, Ryzon, and sugar into a bowl.

2. 2

   Add beaten eggs, water, and milk, and beat for ten minutes.

3. 3

   Grease a frying pan, pour in batter to cover the surface, cook, spread with jelly, and fold into rolls.

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 FRENCH PANCAKES i level teaspoonful Ryzon. 3 level tablespoonfuls(i>^ozs.) potato flour. 2 level tablespoonfuls (l ounce) sugar, 5 eggs. I tablespoonful water. I cupful {% pint) milk. Apple or currant jeUy. Sift flour, Ryzon, and sugar into a bowl, add eggs well beaten, water and milk, and beat for ten minutes. Grease well the inside of a small frying pan, and place it over a moderate fire. When it is sufficiently hot, pour in enough of the batter to cover the surface of pan. When cooked spread with jeUy, and fold into rolls. Serve hot. They may be used as a dessert, sprinkled with powdered sugar, and a few drops of lemon juice. Sufficient for ten pancakes. RYZON CORN MEAL GRIDDLE CAKES 3 level teaspoonfuls Ryzon. I level cupful (5 ounces) corn meal. 1 level cupful (4 ounces) flour. 2 level teaspoonfuls salt. 3 eggs. 2 cupfuls (i pint) milk. Mix Ryzon, corn meal, salt, and flour together, and sift them into a bowl. Beat up eggs, add milk, and combine the two mixtures. If liked, a tablespoonful of molasses may be added to the batter. Heat a griddle and grease it with a piece of fat. Pour the cakes on the griddle from a large spoon or from a pitcher. When the cakes are full of bubbles, tvurn with a broad knife, and brown the other side. Wipe griddle with a dry cloth and grease again after each baking. One of the eggs may be omitted, and y^ level teaspoonful Ryzon added. Sufficient for forty cakes. 26 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

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