Home › Griddle-Cakes › Carolina Flapjacks

Carolina Flapjacks

One quart boiling milk, two cups white Indian meal, one small cup flour, one table-spoon each butter and brown sugar, one teaspoon soda dissolved in hot milk, one tea-spoon salt, two eggs; scald meal with the hot milk, cool a little, and add butter and sugar, and let stand until morning, covered closely; then add yolks of eggs, salt and flour. If batter is too thick, thin with cold milk before adding soda, and, last, lightly stir in the well-beaten whites. -Mrs. David Anderson, Charleston, S. C.