Rub together four tablespoonfuls sugar and two tablespoonfuls butter. When light and creamy add the yolks of four eggs, one at a time. Sift together three cupfuls flour, one spoonful of salt and two scant teaspoonful baking powder. Add this to the butter mixture, together with one cupful milk and the whites of the four eggs beaten until dry. Mix to a smooth batter and bake in small cakes as soon as baked lay them in a large dripping pan and spread with raspberry or other flavor jam and when more cakes are done cover with a second layer. Sprinkle with sugar and heat thoroughly in the oven before serving on a hot platter. – Reno Evening Gazette, 1 Apr 1913
 
|
 
|
 
|
Aw, this was a very nice post. In idea I would like to put in writing like this moreover – taking time and precise effort to make a very good article… but what can I say… I procrastinate alot and by no means appear to get something done.
When I have made these pancakes, I have kept the aaometl fairly coarse in order to protect the lower glycemic index of the aaometl. There are two main problems with grinding any grain into a fine powder:1. There is more calories per inch with a fine powder compared to a course material.2. The body can access the calories more quickly when a grain is powdered because there is more surface area for enzymes to grab and digest the material.Another benefit of this recipe is the fact that the protein further buffers the glycemic index of the pancake. This means that the combination of protein and carbohydrate results in a lowering of the glycemic index of the food. Truly a wonderful recipe. Thanks Blythe!
Donna-Great blogging minds must think alike!
Mags-I have been iantwng to make homemade ketchup because I actually don’t really like ketchup and thought making it from scratch might warm me up to the idea. I bet agave is a great substitute since a lot of ketchups out there are loaded with high fructose corn syrup!
great blog