No. 3276
Wheat Cakes
Galettes au Froment
Mix in a bowl eight ounces of sifted flour, two ounces of sugar, two ounces of butter, a little salt, four eggs and two gills of milk; stir all well together to obtain a smooth paste. Beat one teaspoonful of flour with as much baking powder, add it to the other ingredients and when well mingled, cook and finish them the same as buckwheat cakes (No. 3272), serving them very hot.