INGREDIENTS

INSTRUCTIONS

Date: Mon, 19 Feb 1996 07:43:23 -0800
From: Gerald Edgerton <jerrye@wizard.com>
Mix all ingredients. Let rest for 6-8 hours to ferment. (Cover bowl and
leave on counter.) Using a small non-stick frying pan, ladle about 1/4 cup
of batter into the pan, and thinly spread. Bubbles will form immediately.
Do not turn until the cake has dried out a little. Loosen gently and turn
to cook on other side. The first side takes about 1 1/2 minutes, the other
side about 1 minute at medium temperature. Serve with a bean mixture
spooned over them, or use like a crepe. HELPFUL HINTS: May be made without
allowing to ferment. Follow the above directions, omitting the time for
fermentation. Stir batter often while lad;ing, it tends to separate.
Griddle cakes freeze well. Cook these, then stack, wrap, and freeze. May be
made several at a time on a griddle, like pancakes. Griddle cakes are very
difficult for beginners to make. With a little practice they will turn out.
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
ALLOW TO SIT 8 HOURS TO FERMENT
From the MasterCook recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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