* Crossposted from: Homenet Cook
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Rye Griddle Cakes
 Categories: Crs96, Dunkard, Post96
      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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Hugs!!
Carolyn
Hate & Rage are four letter words.......so are Love & Hope.
... An ignorant person is constantly surprised.
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