Sour Milk Pancakes

Ingredients

• 1 cup sour milk
• 1/2 teaspoon soda
• 1 cup flour
• 1/2 teaspoon salt

Method

1. 1

   Mix soda with sour milk, then add flour and salt.

2. 2

   Fry on a hot, greased griddle until golden brown.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 77. The excerpt below is the record exactly as published.

SOUR MILK PANCAKES.— Beat 1 tz% and V2 teaspoon salt together. Mix 5^ teaspoon soda with 1 cup sour milk. When it foams add the t^^, then add the 1 cup flour, sifted once, and beat well. Have griddle hot and well greased with lard, and then fry in small cakes until a golden brown. When holes appear on top of cake, it is time to turn on the other side to -brown, NOTE. — As a substitute for sour milk, use the same quantity of sweet milk with 1 tablespoon of vinegar. Soda is to be used with this also. — Mrs. J. W. Marelius, 2329 Cornelia St., Chicago, 111. . VELVET BREAFAST CAKES.— Let 1 pt. of milk simmer a few minutes, stir in a piece of butter size of a walnut. Add salt, 3 spoonfuls of good yeast, with 3 well-beaten eggs. Mix suffi- cient flour to make a soft dough. Knead all well together and put 118 BREAD the mixture in a warm place in a basin, cover with a cloth for 2 hrs. Make into small cakes, lay on a well-oiled tin and bake in a quick oven.— Mrs. C. J. Jeffries, Winnetka, 111. WHEATMEAL PANCAKES.— 1 cup sour cream, 1 table- s-poon melted butter, 1 egg, yolk and white beaten separately, 1 cup wheatmeal, 1^ cups flour, 1 teaspoon soda, 1 teaspoon baking powder.— Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. SYRUP FOR PANCAKES.— 1^ cups sugar, ^ cup water, 2 tablespoons lemon juice. Let water and sugar come to a boil and add lemon.— Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. WAFFLES WAFFLES.—^ pt. milk, J^ pt. flour, 2 tablespoons of butter, 2 eggs, % tablespoon salt. Warm the milk and melt the butter in it. Let mixture cool to about blood-heat. Beat the yolks of the eggs till light and add the milk and butter to them. Pour this mixture on flour and beat well. Beat the whites of the eggs to a froth and stir them into a batter, add the salt and pour on to the waffle irons. — Mrs. J. C. Appleton, Bartlett, III. VARIATION I. — 1 yeast cake, 1 teaspoon lard or butter melt- ed, 2 cups milk scalded and cooled, 2 eggs, 2% cups sifted flour, 1 teaspoon sugar, 1 teaspoon salt.

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