Total Time
23mins
Prep 15 mins
Cook 8 mins

From the Mississippi Valley section of the US Regional Cookbook, Chicago Culinary Arts Institute, 1947.

Ingredients Nutrition

Directions

  1. Sift dry ingredients together.
  2. Beat eggs, add buttermilk or sour milk.
  3. Add to dry ingredients gradually; add butter, beating to obtain a smooth batter.
  4. Drop from a spoon onto a hot greased griddle and brown on both sides.

Reviews

(2)
Most Helpful

Great little recipe. Don't forget to add the melted butter in! I used slightly less butter and white whole wheat flour. Simple, tasty. I'm from Mississippi, so I was attracted to the recipe (even though I think these are from the mid-west part of the Valley...I'll still claim them!)

Georgiapea March 22, 2011

Wonderful recipe- My children even liked these! We added blueberries which gave them some added flavor and put either syrup or applesauce on them! Yum!

Chef When We Eat March 25, 2008

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