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B. F. Griddle Cakes

1½ cups breakfast food 1 cup sifted Five Roses flour 2 eggs 1 cake compressed yeast 2 cups milk (scalded and cooled) 2 tablespoons brown sugar or molasses 1 teaspoon salt.

Dissolve yeast and sugar (or molasses) in lukewarm milk. Cool and add flour, well-beaten eggs, breakfast cereal, salt, and beat until smooth. Cover and set aside to rise in a warm place for about 1 hour, or until light. Stir well. Bake on hot griddle.

If wanted for over-night, use cake yeast and an extra half teaspoon salt.

Cover and keep in cool place. See other griddle cake recipes on page 51.