Ryzon White Flour Griddle Cakes

Ingredients

• 4 level teaspoonfuls Ryzon
• 3 level cupfuls (1½ pounds) flour
• 1 level teaspoonful salt
• 3 eggs — separated
• 2 cupfuls (1 pint) milk
• 1 tablespoonful (¼ ounce) butter

Method

1. 1

   Melt butter.

2. 2

   Mix flour, Ryzon, and salt together, sift into a basin.

3. 3

   Beat yolks and whites of eggs separately.

4. 4

   Add yolks to milk, then add butter.

5. 5

   Gradually add flour and beat into a smooth batter, then fold in whites.

6. 6

   Pour into a hot, greased griddle, cook until browned on both sides.

Nutrition per serving

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.

RYZON WHITE FLOUR GRIDDLE CAKES— Master Recipe By Mary Mason Wright, Cooking Expert of "The Designer" Special Recipe RYZON RICE GRIDDLE CAKES I level cupful (K pound) flour. J^ cupful {iH gills) cooked rice. 3 level teaspoonfuls Ryzon. I egg well beaten. 1 level teaspoonful salt. 2 level teaspoonfuls (^ ounce) sugar. )4 cupful (i gill) milk. I tablespoonful (}4 ounce) melted butter. Mix and sift flour, salt, sugar and Ryzon. Add rice and melted butter, the egg (well beaten) and milk to make the batter. Beat well. Cook at once on a hot, well-greased griddle. Serve hot with butter and syrup. The addition of an ex- tra egg makes these griddle cakes unusually de- licious. Sufficient for ten griddle cakes. Master Recipe RYZON WHITE FLOUR GRIDDLE CAKES 4 level teaspoonfuls Ryzon. 3 level cupfuls (H pound) flour. 1 level teaspoonful salt. 3 eggs — ^separated. 2 cupfuls (i pint) milk. I tablespoonful (J4 ounce) butter

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