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BREAD PANCAKES

(Pancakes, Fritters, Etc.) - (The International Jewish Cook Book)







Soak stale bread overnight in sour milk, mash the bread fine in the
morning, and put in one-half teaspoon of salt, two eggs, two teaspoons
of baking soda, dissolved in hot water, and thicken with finely sifted
flour.
RICE PANCAKES OR GRIDDLE CAKES
Boil in a double boiler one pint of milk, three tablespoons of rice and
two tablespoons of granulated sugar. It will take from fifty to sixty
minutes for the rice to be thoroughly cooked, and the mixture to
thicken. Remove from the fire and when a little cool, add one tablespoon
of vanilla and the yolk of egg into which one tablespoon of flour has
been smoothly stirred. Mix all thoroughly together, then pour, by
spoonfuls, on hot buttered griddle. Let the cakes brown on one side, and
turn over, and brown on the other.











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