The Myrtle Reed Cook Book

by Myrtle Reed

FRUIT PANCAKES

Add apple sauce, berries, chopped dates, figs or prunes, orange marmalade, chopped preserved quinces, or any desired fresh fruit or preserves to any good pancake batter, in the proportion of one heaping tablespoonful of fruit to each cupful of batter. The grated pineapple which comes in cans is particularly satisfactory and needs no further preparation. The fruit juice, sweetened, should be used instead of syrup wherever possible.