- 2 cups of flour.
- 3 eggs.
- 2 cups of milk.
- 1/2 tsp. salt.
Beat the eggs (without separating) until very light, then add the milk and salt; pour this mixture on the flour (slowly), beating all the while. Beat until smooth and light, about five minutes. Grease gem pans or small cups, and bake in a moderately hot oven about thirty-five minutes. They should increase to four times their original size. (This recipe may be divided for class work.)
Pancakes.
- 1 pint of flour.
- 1 tbsp. of melted butter.
- 1 pint of milk.
- 2 eggs.
- 2 tsps. baking powder.
- 1/2 tsp. salt.
Beat the whites and yolks of the eggs separately; add the yolks to the milk, then the melted butter; salt. Sift the baking powder and flour together, add slowly to the liquid, stir until smooth. Lastly, add the whites of the eggs. These may be cooked in waffle irons or on a griddle.
Pancakes with Buttermilk.
- 1 pint of buttermilk.
- Flour to make a medium batter.
- 1/2 tsp. salt.
- 1/2 tsp. soda.
Crush the soda, add it and the salt to the buttermilk, add the flour gradually, beat until the batter is smooth, and bake on a hot griddle. An egg may be added.
Cornmeal Griddle Cakes.