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







Sift three cups of flour in a bowl, pour in two scant cups of sour milk,
beat very thoroughly, add one teaspoon of salt, the well-beaten yolks of
three eggs, mix well, then add the stiffly-beaten whites of the eggs and
one level teaspoon of soda sifted with one teaspoon of flour. Mix well
and fry at once in very hot butter or butter-substitute. Baste the
grease over them with a spoon until they are nicely browned. Serve with
preserves.











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