The Myrtle Reed Cook Book

by Myrtle Reed

WHEAT PANCAKES

Three cupfuls of flour, two cupfuls of milk, two teaspoonfuls of baking powder, one tablespoonful of melted butter, three eggs, and one teaspoonful of salt. Sift the dry ingredients together. Beat the yolks of the eggs till light-colored and creamy and stir into the milk. Mix with the flour, then add the melted butter and beat to a smooth batter. Add a little more milk if the batter seems too thick. Add the whites of the eggs, beaten to a stiff froth, fold in carefully, and bake as usual.