Return to hot oven, allow to bake for twenty minutes, gradu' ally lessening heat. Serve quickly on hot platter with sugar, cinnamon and lemon juice sprinkled on top.
1/2 cup milk
1/2 cup flour
2 tablespoons butter
1/2 teaspoon salt
Use a ten inch spider. Beat the eggs thoroughly with a whirling egg beater. Add the flour, salt and milk beating all the while. Take a cold spider, spread on butter, turn in the batter and bake in a hot oven for one-half hour gradually reducing heat. The pancake should behave much like a large popover. It should puff up and become brown and crisp, but will fall upon being removed from the oven. Place on a hot plate and serve with sugar, apple sauce or lemon juice.
1 cup flour
1 tablespoon butter
1 1/2 cups milk
1/2 teaspoon salt
Beat the eggs well. Add the milk and then the sifted flour and salt. Heat an iron spider, melt one teaspoon butter into spider, spoon in a little batter and allow to spread thin over spider. When brown turn with a pancake turner and brown other side. Spread thin jelly on each pancake, roll up and sprinkle with powdered sugar. Serve hot as breakfast or lunch dish.
6 raw potatoes
Peel potatoes and soak two hours in cold water. Grate and drain. Beat two eggs and mix with about two tablespoons flour, one teaspoon salt and 1/8 teaspoon baking powder. Moisten with'a little milk and beat up with grated potatoes. This will make a thin batter. Spoon onto a hot greased spider. When pancakes brown, turn with a pancake turner and brown on other side. Serve hot with sugar or apple sauce.
Wash the squash, remove the seeds, and then grate the squash. To one grated squash weighing about 1/2 pound, add 1/2 cup water, 1/2 cup flour, one egg, and a little salt. Mix thoroughly and drop on a well greased skillet with a spoon. This will make between fifteen and twenty medium sized pancakes. Sprinkle these pancakes with a little sugar before serving,