For preparation see [No. 17], Chapter 11, Potato Pancakes.
No. 11—FILLED PANCAKES.
Quantity for 6 Persons.
- 6 eggs
- ½ pt. of milk
- ½ cup of flour
- ¼ tsp. of salt
- Butter for baking
- Jelly or fruit marmalade for stuffing
- Sugar and cinnamon to sprinkle
- 1 tbsp. of sugar
Preparation: The eggs are beaten 5 minutes with milk, flour, sugar and salt. Heat a large spider and put in the butter, then 4 to 5 tablespoonfuls of pancake batter and bake until golden yellow on both sides. Spread with the jelly or marmalade, roll up the pancake, place it on a platter and sprinkle with sugar and cinnamon. This recipe will make 6 pancakes. They must be baked very thin.
No. 12—WAFFLES.
Quantity for 6 Persons.
- ½ qt. of flour
- 3 eggs
- 4 tbsps. of melted butter
- ¼ tsp. of baking powder
- 1¼ cups of milk
Preparation: Flour, yolks of eggs, milk, butter and salt are stirred well with beaten whites of eggs and baking powder.
Grease a waffle iron, put in 2 to 3 tablespoonfuls of batter and bake the waffles to a nice brown color, turning it to bake on both sides. Serve at once.