Variation I Pancakes

Ingredients

• 1 qt. sour milk
• 1 large teaspoon salt
• 1 egg, well beaten
• flour enough to make a thin batter
• 2 teaspoons of soda

Method

1. 1

   Mix sour milk, salt, and beaten egg.

2. 2

   Add flour to make a thin batter.

3. 3

   Just before baking, beat in dissolved soda.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 73. The excerpt below is the record exactly as published.

1 qt. sour milk, 1 large teaspoon salt, 1 tgg, well beaten, flour enough to make a thin batter, just before ready to bake, beat in 2 teaspoons of soda, dissolved in warm water. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. ADAMS' ALE (WATER) PANCAKES.— Sift together 2 tea- spoons of baking powder and 2^4 cups flour, add 1 heaping table- spoon each of cornmeal and sugar, 1 teaspoon of salt, beat in enough cold water to make a thin, smooth batter; add 2 well- beaten eggs. Bake on a hot griddle. — Mrs. C. J. Jeffries, Win- netka, 111. BATTER CAKES.— 2 eggs, 1 cup of meal, 1 saltspoon of salt, 1 cup of milk. Make a thin batter, adding more milk if necessary, and bake on hot griddle. A tablespoon of melted but- ter is an improveiment. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. VIRGINIA BATTY CAKES.— 2 cups of sifted flour, 1 of cornmeal, 3 eggs beaten separately, made into a batter with but- termilk, or some milk in which a teaspoon of soda has been thor- 112 BREAD oughly dissolved. Pour upon greased griddle from a spoon, and allow the cakes to have the thickness of good buckw^heat cakes. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. BREAD GRIDDLE CAKES.— 1^^ cups fine bread crumbs, Ij^ cups hot milk, 2 ta'blespoons butter, 2 eggs, ^ cup flour, Yz tea- spoon salt, 3^ teaspoons 'baking powder.- Mix in the order given. 1 cup any cooked cereal may be used instead of bread crumbs. Cook as other Griddle Cakes. — ^^Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. BREAD PANCAKES.— Soak 3 cups of (bread 1 hr. in sweet, sour, buttermilk or water; add 1 or 2 beaten eggs, 1 teaspoon salt, 1 teaspoon soda or baking powder and enough flour to make a thin batter.— Mrs. Leslie V. Warren, 211 S. 8th Ave., May wood, 111. BUCKWHEAT CAKES.— 1^^ pts, of sifted buckwheat flour, 1 cofl^ee cup of cornmeal, 1 coflFee cup yeast, 1 tablespoon of but- ter and lard, mixed and melted, 1 heaping tablespoon of brown sugar. Mix the buckwheat with the yeast, using a granite spoon; add meal, salt and enough lukewarm water to make a stiflf batter. In the morning stir it, add sugar, lard and a pinch of soda, thin with a little sweet ^milk. If wanted for 'breakfast make at 8 o'clock in the evening, and for tea, make about 10 a. m. — Mabel Sturte- vant, 105 S. Dear'born St., Chicago, 111. BUCKWHEAT PANCAKES.— Mix 3 tablespoons molasses with a qt. of sour milk or buttermilk and 2 beaten eggs, then add, stirring slowly, enough buckwheat flour to make a nice batter, and 1 handful of cornmeal, 1 teaspoon soda. Salt to taste, 1 teaspoon of haking powder. Bake immediately on hot griddle. — Mrs. Ju- lius Casper, Wheeling, 111. VARIATION I.— 1 qt. buckwheat flour, 1 pt. of wheat flour, Yz teacup- of yeast, a pinch of salt. Make into a batter and set to rise. Thin with a cup of sweet milk and add a small pinch of soda. Bake quickly on a well-greased griddle, butter while hot and send to the taible. — Mrs, I. S. Putnam, Wheeling, 111. CORNMEAL PANCAKES.— 1 cup sour milk, Y2 teaspoon soda. 1 egg, well beaten

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