The Myrtle Reed Cook Book

by Myrtle Reed

CRUMB PANCAKES

Two cupfuls of bread crumbs soaked in milk until very soft. Add a pinch of salt, one cupful each of sweet milk and buttermilk, one teaspoonful of soda and one egg beaten separately, the white to a stiff froth. Beat hard and add enough sifted flour to make a good batter—probably about a heaping tablespoonful. Fry in butter on a griddle.