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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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These are so delicious! I actually used half white-flour and half buckwheat flour to make them healthier, and they were still light, fluffy, and tall! This recipe really calls for sour milk (the stuff we normally throw out), and now that I know that I will save it to make pancakes. If you don't have sour milk just throw in a splash of vinegar with the milk to make buttermilk. This serves 6 people, but I had a hard time eating just one. Recipe courtesy of The Settlement Cookbook, 1965. You gotta love old cookbooks... Ingredients:
2 cups flour |
3 tablespoons sugar |
1/2 teaspoon salt |
1 teaspoon baking soda |
1 teaspoon cream of tartar |
2 tablespoons shortening |
1 cup sour milk |
2 eggs, lightly beaten |
Directions:
1. Mix dry ingredients.
2. Cut in the shortening.
3. Add sour milk and beat well.
4. Add eggs.
5. Only a small amount of batter should be used for each pancake.
6. Bake on hot, greased griddle.
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