GRIDDLE CAKES

2 cups flour 1/2 teaspoon salt 4 teaspoons Dr. Price’s Baking Powder 2 cups milk 2 tablespoons shortening

Mix and sift dry ingredients; add milk and melted shortening; beat well.  Bake on slightly greased hot griddle, turning only once.  Serve immediately with butter and syrup.

GRIDDLE CAKES WITH EGGS

1-3/4 cups flour 1/2 teaspoon salt 3 teaspoons Dr. Price’s Baking Powder 2 eggs 1-1/2 cups milk 1 tablespoon shortening

Mix and sift dry ingredients; add beaten eggs, milk and melted shortening; mix well.  Bake on hot slightly greased griddle and serve immediately with butter and syrup.

BUCKWHEAT CAKES

1 cup flour 2 cups buckwheat flour 6 teaspoons Dr. Price’s Baking Powder 1-1/2 teaspoons salt 2-1/2 cups milk or milk and water 1 tablespoon molasses 1 tablespoon shortening

Sift together flours, baking powder and salt; add liquid, molasses, and melted shortening; beat three minutes.  Bake on hot greased griddle and serve immediately with butter and syrup.

CORN MEAL GRIDDLE CAKES

1-1/3 cups corn meal 1-1/2 cups boiling water 3/4 cup milk 1 tablespoon shortening 1 tablespoon molasses 2/3 cup flour 1 teaspoon salt 4 teaspoons Dr. Price’s Baking Powder

Scald corn meal with boiling water; add milk, melted shortening and molasses; add flour, salt and baking powder which have been sifted together.  Mix well and bake on hot greased griddle until brown and serve immediately with butter and syrup.

RICE GRIDDLE CAKES

1 cup boiled rice 1 cup milk 1 tablespoon shortening 1 teaspoon salt 1 egg 1 cup flour 2 teaspoons Dr. Price’s Baking Powder

Mix rice, milk, melted shortening, salt and well-beaten egg; stir in flour and baking powder which have been sifted together; mix well.  Bake on hot greased griddle and serve immediately with butter and syrup.

FRENCH PANCAKES

1 cup flour 2 teaspoons Dr. Price’s Baking Powder 1/2 teaspoon salt 2 eggs 1 tablespoon sugar 2 cups milk 1/4 cup cream Jam Powdered sugar

Sift together flour, baking powder and salt.  Beat eggs with sugar and add milk and cream.  Mix slowly with dry ingredients to prevent lumping.  Batter should be very thin.  Heat small frying pan which has been slightly greased.  Pour in just sufficient batter to cover bottom of pan.  Cook over hot fire.  Turn and brown other side.  Spread with jam or preserves and roll up.  Sprinkle with powdered sugar, and serve hot.  Makes 12 large pancakes.

WHOLE WHEAT HOT CAKES

2 cups whole wheat flour 4 teaspoons Dr. Price’s Baking Powder 1/2 teaspoon salt 1-3/4 cups milk 2 eggs 1 tablespoon shortening 1 teaspoon molasses