Title: Rye Griddle Cakes
Categories: Blank
Yield: 4 Servings

Text

One quart of rye flour and one cup of wheat flour. Wet it with sour milk or butter milk, until the batter is thick enough to cook easily on a griddle. Add a little salt and a scant teaspoonful of soda; dissolve in warm (not hot) water, and one well beaten egg.

Rye griddle cakes are far better than wheat, and very much tenderer If preferred, use corn meal instead of wheat flour.

Entered by Carolyn Shaw 4/96 The Dunkard-Dutch Cookbook @1965 BSN 911-410-10-4

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