Cream butter and sugar until light and fluffy. Cream the eggs one at a time. Add flour, baking powder and salt; 2 tablespoons at a time until all ...

Crumble yeast cakes into large bowl. Stir in water. Let mixture stand until foamy, about 5 minutes. Scald milk. Add butter and salt and stir until ...

Mix and bake on greased griddle in three-inch cakes. Serve with butter and ...

...r. Drop large spoonfuls of potato mixture into the pan and brown the pancakes over medium heat. Turn to brown on the other side. Drain we...

...e hot oil; with back of fork, flatten slightly. Fry about 5 pancakes at a time until golden, turning once, 3 minutes in all. Remove pancakes...

...o form a batter. Using 3 T oil for each batch, drop batter for 3 or 4 pancakes at a time in hot oil in a large frypan. When firm on the bott...

...and crisp on both sides. Drain on crumpled kitchen paper and keep the pancakes hot (uncovered) in a low oven while you cook the rest ...

... deg,) in skillet. Brown well on both sides. May be frozen by placing pancakes between layers of aluminum foil. When ready to serve, reheat ...

...ender, or 1/4 c Cornmeal The addition of soy flour or powder to these pancakes boosts the protein content. Mix the dry ingredients in a bowl...

Dissolve yeast in 1/4 cup warm water. Mix well and set aside. Combine lard, honey and salt in large bowl. Add 1 cup hot water and stir well. When ...