Bread Crumb Pancakes

1 1/2 cups dry bread crumbs

3 eggs

1 1/2 cups sifted flour

5 level teaspoons baking powder 1 tablespoon sugar 1/2 teaspoon salt

Soak bread crumbs overnight in milk, in the morning add yolks of eggs, flour and baking powder with milk to make moderately thin batter. Add the well beaten whites of eggs, and fry on hot griddle.

Bread Cornmeal Pancakes

1 cup dry bread crumbs 1 cup cornmeal 1 cup whole wheat flour 4 level teaspoons baking powder

3 eggs

1 tablespoon salt 1 tablespoon sugar

4 cups milk

Soak bread crumbs and cornmeal overnight in milk. In morning add rest of dry ingredients, sifted, and eggs beaten. Batter should be moderately thin.

Cornmeal Pancakes

2 1/2 cups yellow cornmeal 1 tablespoon sugar 1 tablespoon salt 3 eggs

1 cup white flour

6 teaspoons baking powder

Milk

Soak cornmeal overnight in enough milk to make medium thick batter. In the morning sift flour with salt, sugar and baking powder, add to cornmeal, then add beaten yolks, milk and beaten whites. The batter should be thin enough to spread well on griddle.

French Pancakes

2 cups flour 7 eggs

1 quart milk 1/2 teaspoon salt

Add to the flour one cup milk, beat with wire egg-beater until smooth, add eggs unbeaten, two or three at a time, then remainder of milk. Pour from a pitcher and allow dough to spread on griddle until size of a breakfast plate. Turn, spread with butter, sprinkle with sugar and fold, so cake will be in three folds, while still on the griddle. Place on platter with thin knife. Sprinkle again with sugar. Unlike other cakes, these may all be fried before the meal begins. A little lemon juice may be added at the table. This makes two dozen large pancakes. The batter is very thin.