When eggs are very expensive the cakes can be made with one egg.  When required for a meat meal, the pancakes may be fried in drippings; the edges will be much more crisp than when fried in butter, which burns so readily.

POTATO CAKES

Made just as pancakes, only baked in the oven in a long cake pan with plenty of butter or drippings under and above.

SOUR MILK PANCAKES

Mash fine and dissolve one level teaspoon of baking-soda in three cups of sour milk; beat one egg well; then put in a little salt and one-half cup of flour; stir in the milk, make a smooth batter, and last stir in one tablespoon of syrup.  Bake on a hot griddle.

FRENCH PANCAKE

Stir three egg-yolks with one-half teaspoon of salt and one-quarter cup of flour, until smooth; add one cup of cold milk gradually, then fold in the beaten whites.  Heat pan, add two tablespoons of butter and when hot pour in pancake; let cook slowly and evenly on one side, finish baking in oven.

CHEESE BLINTZES

With a fork beat up one egg, one-half teaspoon of salt, add one cup of water and one cup of sifted flour, beat until smooth.  Grease a frying-pan very slightly with butter or oil, pour in two tablespoons of the batter, tilting the pan so as to allow the batter to run all over the pan.  Fry over a low heat on one side only, turn out the semi-cooked cakes on a clean cloth with the uncooked side uppermost; let cool.  Prepare a filling as for cheese kreplich, using one-half pound of potcheese, a piece of butter size of an egg, add one egg, pinch of salt, a little cinnamon and sugar to taste and grated peel of a lemon.  Spread this mixture on the cooled dough, fold over and tuck the edges in well.  Then sprinkle with powdered sugar and cinnamon, and fry in plenty of oil or butter.  These blintzes are served hot.

SWEET BLINTZES

These little pancakes may be filled with the fruit filling in following recipe; or with a poppy seed filling using one cup of seed and adding one cup of sugar, moistening with one-half cup of water.  The recipe given for the dough makes only six blintzes and where more are required double or triple the quantities given to make amount desired.

For Purim, fold blintzes in triangular shapes.  Fry as directed.

BLINTZES

Make dough as directed for cheese blintzes.  Filling may be made of force meat, highly seasoned; fry in hot fat, or filling may be made of one-half pound of apples, peeled and cored and then minced with one ounce of ground sweet almonds, one ounce of powdered sugar, a pinch of cinnamon, juice of one-half lemon; mix well and bind with the beaten white of egg.