Home › Quick Breads, Griddle Cakes and Waffles › French or Jelly Pancakes

French or Jelly Pancakes

3 eggs

1 cup milk

1 teaspoon sugar

½ cup flour

½ teaspoon salt

1 tablespoon shortening

Separate the yolks and whites of the eggs. To the beaten yolks add the sugar, salt and one-half cup of milk. Stir in the sifted flour, the other half cup of milk, the melted shortening, then fold in the stiffly beaten whites of the eggs. When eggs are high, use only two eggs and a half teaspoon of baking-powder.

Bake on a hot griddle, making the cakes slightly larger than usual. Spread each cake with tart fruit jelly and roll white hot. Place all on a platter, side by side, with the lapped edge of the roll touching the bottom of the platter to keep the cake from spreading. Dredge with sugar and, with a red-hot wire toaster, burn lines on the sugared pancakes. This gives an attractive appearance and a slight flavor of burnt sugar.