5. Pour batter from tip of large spoon on griddle. The spoon should be of a size to hold sufficient batter for one cake.
6. Bake, turning each cake when it is browned on the underside, and puffed and slightly set on top. Turn only once. Serve immediately on warm plate.
7. For Flapjacks, make large sized cakes, sprinkle generously with grated maple sugar, then stack 4 or 5 deep and serve in wedge shaped sections.
Amount: 2 dozen cakes [See page 33]
WAFFLES
2 cups all-purpose flour
1 teaspoon Arm & Hammer or Cow Brand Baking Soda
½ teaspoon salt
1 tablespoon sugar
2 egg yolks