Rice Pancakes - III

Dissolve a teaspoonful of soda in a tablespoonful of cold water, and stir it into two cupfuls of thick sour milk. Add two cupfuls of sifted flour, a pinch of salt, two eggs, beaten separately, and one cupful of cold boiled rice. Fry brown on a well-greased griddle.

Strawberry Pancakes

Six eggs, beaten separately, two cupfuls of milk, two cupfuls of sifted flour, and one teaspoonful of salt. Mix the flour and salt, then add the milk and stir in the well-beaten yolks. Beat hard until the mixture is very light. Then fold in the whites, beaten to a stiff froth. Bake on a well-greased griddle and serve two to each person, with butter and crushed and sweetened strawberries between. Sprinkle with powdered sugar. Half this recipe is sufficient for a small family.

Sour Milk Pancakes

Two cupfuls of sour milk, two and one half cupfuls of sifted flour, one teaspoonful of soda, one tablespoonful of warm water, oneteaspoon-ful of salt, one teaspoonful of sugar, two ta-blespoonfuls of melted butter, and two eggs. Beat the yolks of the eggs till light-colored and creamy, add the sour milk, salt, and sugar, and beat till thoroughly mixed. Add the flour gradually, beating constantly, then the soda dissolved in warm water, then the melted butter, then the stiffly beaten whites of the eggs. Fold together carefully and bake at once.

Sour Milk Pancakes - II

To four cupfuls of sour milk add enough flour to make a batter that will pour, sifted in gradually and thoroughly mixed. Add two eggs, well beaten, one tablespoonful of melted butter, one teaspoonful of salt, and a teaspoonful of soda dissolved in a little warm water. Bake on a very hot griddle, well greased.

Wheat Pancakes

Three cupfuls of flour, two cupfuls of milk, two teaspoonfuls of baking powder, one table-spoonful of melted butter, three eggs, and one teaspoonful of salt. Sift the dry ingredients together. Beat the yolks of the eggs till light-colored and creamy and stir into the milk. Mix with the flour, then add the melted butter and beat to a smooth batter. Add a little more milk if the batter seems too thick. Add the whites of the eggs, beaten to a stiff froth, fold in carefully, and bake as usual.

Wheat Pancakes - II

Three cupfuls of milk, two cupfuls of sifted flour, three eggs, one pinch of salt, and two heaping teaspoonfuls of baking powder. Beat the yolks of the eggs till light-colored and creamy, and mix thoroughly with the milk. Put the flour in a bowl and pour on a part of the milk, making a thick batter. Beat this thick batter hard until very smooth, dissolve the baking powder in the rest of the milk and add it, beating thoroughly, and add the stiffly beaten whites of the eggs last. This batter may be used for waffles. The thinner it is the more delicate the cakes will be.