| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
pk |
Dry yeast |
| 1/2 |
c |
Flour |
| 2 |
c |
Warm water |
| 1/4 |
c |
Melted shortening |
| 1 |
tb |
Sugar |
| 2 |
tb |
Honey |
| 2 |
c |
Milk scalded |
| 1/4 |
ts |
Baking soda |
| 1 |
ts |
Salt |
| 1 |
|
Egg |
| 3 1/4 |
c |
Buckwheat flour (buy at health food store) |
INSTRUCTIONS
Soften yeast in 1/4 c/ warm water. Add sugar to milk as well as remaining
water. Cool to lukewarm before adding softened yeast. Mix dry ingredients
in a large bowl. Make a well in the centre, and pour in liquid mixture.
Stir until smooth.
Cover and let stand in a warm place to rise for 4 hours. Beat down and add
honey , melted shortening, baking soda and eggs. Beat thoroughly until
well mixed.
Brown on both sides on greased griddle or frying pan. Pour honey on
pancakes when serving. Serves 6.
Posted to JEWISH-FOOD digest V96 #80
Date: Mon, 18 Nov 1996 12:48:58 -0800
From: alotzkar@direct.ca (Al)
A Message from our Provider:
“It is not how much we have, but how much we enjoy, that makes happiness. #Charles Spurgeon”