Griddle-Cakes
Vanities
Beat two eggs, stir in a pinch of salt and a half tea-spoon rose-water, add sifted flour till just thick enough to roll out, cut with a…
Griddle-Cakes (Griddle-cakes should be well)
Griddle-cakes should be well beaten when first made, and are much lighter when the eggs are separated, whipping the yolks to a thick cream…
Buckwheat Cakes
Buckwheat flour, when properly ground, is perfectly free from grits. The grain should be run through the smutter with a strong . The grain…
Horsford Buckwheat Cakes
Mix " over night," with warm water, a little salt, and a tablespoon molasses, one pint buckwheat flour, to the usual consistency molasses…
French Pancakes
Beat together till smooth six eggs and half a pound of flour, melt four ounces butter and add to the batter, with one ounce of sugar ounces…
Beauregard Batter Cakes
Make a batter of one quart each of flour and sour milk, three eggs beaten separately, a table-spoon of butter, and two level teaspoons…
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…
Crumb Griddle Cakes
The night before using put some bread crumbs to soak in one quart of sour milk; in the morning rub through a sieve, and add four…
Flannel Cakes
Make hot a pint of sweet milk, and into it put two heaping tablespoons butter, let melt, then add a pint of cold milk, the wellbeaten yolks…