| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Jewish | 1 | Servings | |
INGREDIENTS
| 1 1/2 | ts | Salt |
| 1 | c | Flour – sifted |
| 2 | Eggs | |
| 1 | c | Cornmeal |
| 1 | tb | Honey |
| 2 | c | Yogurt or part sour cream |
| 1 | ts | Baking soda |
INSTRUCTIONS
Mix the dry ingredients. Beat the eggs, add the honey and yogurt, then mix all together. Heat a heavy panor griddle iron on the stove, and grease lightly. Drop the batter for the pancakesfrom a large spoon. When the pancake is full of bubbles, flip it over and brown the other side. Grease the pan after each batch of pancakes has been made. Makes about 18 pancakes. Posted to JEWISH-FOOD digest V96 #80 Date: Mon, 18 Nov 1996 12:48:58 -0800 From: alotzkar@direct.ca (Al)
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