Ryzon Hoover Pancakes

Ingredients

• 2 cupfuls (1 pint) buttermilk— or sour milk
• 1 level cupful (¼ pint) stale bread crumbs
• ½ cupful (6 ounces) corn meal
• 2 level teaspoonfuls Ryzon
• 1 level teaspoonful salt
• ½ level teaspoonful soda
• 1 tablespoonful molasses
• 1 cupful (½ pint) boiling water

Method

1. 1

   Soak crumbs in milk for half an hour.

2. 2

   Scald corn meal with boiling water, cool, then add soaked crumbs, dissolved soda, and Ryzon.

3. 3

   Mix thoroughly and bake on a hot, greased griddle.

4. 4

   Serve with syrup, honey, jam, or fruit butters.

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 17. The excerpt below is the record exactly as published.

I tablespoonful molasses. 2)4 cupfuls (iX pints) milk. 1 cupful (JS^ pint) water. Mix buckwheat flour, Ryzon, flour, and salt and sift them into a bowl; add milk, water, and molasses, and beat well. Cook at once on a hot, well-greased griddle. Serve hot with butter and syrup. These cakes are excellent with fried sausages. If liked, a well-beaten egg may be added to the batter. Sufficient for thirty-five cakes. N. B.— See Master White Flour Griddle Cake Recipe on page 25. RYZON HOOVER PANCAKES BY MRS. E. D. COLE, BROOKLYN, N. Y. 2 cupfuls (l pint) buttermilk— or sour milk. 1 level cupful {]4 pint) stale bread crumbs. ^ cupful (6 ounces) corn meal. 2 level teaspoonfuls Ryzon. I level teaspoonful salt. yi level teaspoonful soda. I tablespoonful molasses. 1 cupful {yi pint) boiling water. Soak crums in milk for half hour, scald corn meal with one cupful boiling water, cool, add crums soaked in milk, soda dissolved in one tea- spoonful hot water, stir in Ryzon, mix all thor- oughly and bake on hot, well-greased griddle. Serve with syrup, honey, jam or fruit butters. (Any left over cereal may be used in place of crumbs.) Sufficient for twenty pancakes. RYZON PEA PANCAKES by forecast MODERN SCHOOL OF COOKERY 2 level cupfuls (i pint) peas (dried). 2 egg whites. yi cupful (2 ounces) flour. 1 cupful {yi pint) milk. 2 egg yolks. Pepper. yi level teaspoonful salt. I level tablespoonful {yi ounce) butter or fat. I level teaspoonful Ryzon. To make this recipe it is best to use the split pea, which can be secured either in bulk or pack- age form. These peas cook in an hour's time after soaking. When the peas are tender, put through a food chopper and mix the ingredients. A table- spoonful of this mixture placed on a hot griddle or frying pan makes a good-sized pancake. If a richer pancake is desired than the one suggested in this recipe, one-quarter pound salt pork may be boiled and ground with the peas. The residue strained from pea soup may be economically used for the above. Sufficient for t wel ve pancakes. 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

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