Prep 10 mins
Cook 3 mins
This recipe comes from an old old Fanny Farmer cookbook that I bought at a yard sale. An inscription inside was dated Dec. 25, 1945. These pancakes, or griddlecakes if you will, are the bomb and the only recipe I will use. Do give it a try...if you like a pancake that has lots of body then you won't be dissapointed.
- Mix together the dry ingredients. Add the beaten egg and melted butter and stir vigorously, adding more milk, if necesary, to make the batter just thin enough to pour. Drop by spoonfuls or pour from pitcher onto heated and greased griddle or frying pan using medium heat. When full of bubbles and the underside is browned, turn and brown the other side. Serve with maple syrup and additional butter.
One hearty, delicious pancake that will stay with you for a while. I can see how this recipe would have served well, the hard working laborers, of the time of this recipe. I did use one cup of milk because the batter was thicker than I am used to. Batter was still thick, and only made 5 medium/large pancakes. This won't replace my favorite pancake recipe, but I will enjoy this one again to be sure! Thanks for sharing, Miss Eve