The Myrtle Reed Cook Book

by Myrtle Reed

CORN-MEAL PANCAKES

One cupful of corn-meal, one cupful of flour, four cupfuls of milk, one tablespoonful of melted butter, two tablespoonfuls of sugar, one teaspoonful of salt, and three eggs. Add the melted butter to the corn-meal, boil the milk and pour it, scalding hot, over the corn-meal. Sift the dry ingredients together, and after the meal and milk have cooled stir the dry mixture into it. Add the well-beaten eggs last, beat hard, and bake like other griddle cakes.