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Currant Pancakes
Stir in one-fourth pound of washed and dried grocer s currants to every pint of any plain pancake batter. Serve with hot butter, lemons and sugar.
Three thousand recipes from the maitre d'hotel of the Waldorf — the hotel kitchen that taught Gilded Age America how to dine, from beef tea to watermelon with champagne.
Home › The Waldorf Kitchen › Currant Pancakes
Stir in one-fourth pound of washed and dried grocer s currants to every pint of any plain pancake batter. Serve with hot butter, lemons and sugar.