"GERMAN" EGG-PANCAKES (NOT CHEAP)
These truly delicious pancakes were always baked by "Aunt Sarah" when eggs were most plentiful. For them she used, 1 cup flour, 5 fresh eggs, ½ cup milk.
The yolks of 5 eggs were broken into a bowl and lightly beaten. Then milk and flour were added gradually to form a smooth batter. Lastly, the stiffly-beaten whites of eggs were added. Large spoonfuls were dropped on a hot, well-greased griddle, forming small cakes, which were served as soon as baked. These cakes require no baking powder. Their lightness depends entirely on the stiffly-beaten whites of eggs.
"FRAU SCHMIDT'S" GRIDDLE CAKE RECIPE
The Professor's wife gave Mary this cheap and good recipe for griddle cakes: 1 pint of quite sour, thick milk; beat into this thoroughly 1 even teaspoon of baking soda, ½ teaspoon each of salt and sugar and 2 cups of flour, to which had been added 1 tablespoon of granulated cornmeal and 1 rounded teaspoon of baking powder before sifting. No eggs were used by the Professor's wife in these cakes, but Mary always added yolk of 1 egg to the cakes when she baked them.