Rice Griddlecakes

                   1 cup                    cooked rice                   

                   2 cups                   milk                              

                   1- 1/2 cups           flour                             

                   1/2 tsp.                 salt                      

                   1 Tbsp.                  sugar                                      

                   2 tsps.                    baking powder                      

                   1                           egg                                

          1 Tbsp.                  shortening, melted               

          1. Mix rice with 1 cup milk and let stand overnight.

            2. Sift flour, salt sugar and baking powder together.

            3. Beat egg add shortening and remaining cup milk.

4. Add to softened rice alternately with sifted dry ingredients. Drop from spoon onto hot greased griddle and bake, turning once to brown other side. Makes 24.

Grimslich

          These pancakes turn out very much like bread pudding.

            Soak 1/2 loaf of white bread in milk until it is quite soft, wrap the bread in a towel and press out as much of the milk as possible. Add 2 egg yolks, 1/2 cup sugar, 1/4 cup each of raisins and finely pounded blanched almonds and 1 tsp. cinnamon. Beat well and fold in 2 egg whites, beaten until stiff. Drop the batter by spoonfuls into a generously greased fry-pan and brown the cakes well on both sides. Serve the Grimslich with a compote of cooked fruits.

Potato Pancakes

     Cold water

4 large Canadian Russet Potatoes

(3 lbs.,) peeled and rinsed

1 small onion, peeled

2 eggs

1/3 cup all-purpose flour

2 tsp. salt

1/8 tsp. pepper

1/3 cup salad oil

§  Into large bowl half filled with cold water, coarsely shred potatoes and small onion

§  In c lean colander lined with clean towel or cheese-cloth, drain shredded potatoes and onion.

§  Wrap potatoes and onion in towel; squeeze towel to remove as much water as possible.

§  In same large bowl, beat eggs; add the shredded potatoes and onion, flour, salt and pepper and toss together until well mixed.

§  In 12- inchs skillet over medium heat, in hot salad oil, drop mixture by scant ¼ cupfuls into 4 mounds.

§  With pancake turner, flatten each mound to make a 4- inch pancake. Cook until golden brown on one side, about 4 minutes; turn pancake and brown other side.

§  Remove to paper towel-lined cookie sheet to drain; keep warm. Repeat to make about 12 more pancakes, stirring mixture occasionally.

Scottish Oatmeal Pancakes

                   1- 1/2 cups rolled oats          

                   3/4 C flour                    

                   2/3 C skim milk powder                  

                   1 tsp. sugar                                      

                   4 tsps. baking powder                      

                           Salt  

                   2 beaten eggs                           

                   2 cups water                                      

            Prepare as in basic recipe, but before turning cook a few minutes longer after bubbles begin to break on the surface.

            Yield 5-6 pancakes- 6ins.

Mexican Pancakes

          These pancakes are unleavened and quite unlike our traditional breakfast pancakes. Like tortillas, the staple Mexican "bread" they are beat served with savoury mixtures. Although they are not true tortillas (which require a special corn flour for preparation) they can substituted for them in some Mexican dishes. Try them rolled up with a seasoned meat mixture and baked sauce; so served, tortillas are called enchiladas. Before rolling, cold pancakes must be softened by reheating in a lightly greased pan.

                   1                           egg                                

                   1 C                        flour                             

                   1/2 C                    cornmeal                      

                   1/4 tsp.                 salt                               

                   1- 1/2 Cups          water                                      

          1. Beat the eggs until foamy.

2. Combine flour, cornmeal and salt and stir into egg with a little of the water.

3. Beat until smooth, adding remainder of water gradually. Batter will be very thin.

4. Spoon out mixture onto a hot, lightly greased frying pan and quickly rotate to spread batter thinly, allowing for each pancake about 1/3 C

5. Cook until edges curl and pancake is lightly browned on bottom, about 2 minutes. Turn and cook 2 minutes more

            Yield 6-8 pancakes.

Waffles- Using My Quick-Bread Mix

First; see Quick Bread Mix, under my Mixes of convenience postings. Then; follow directions for Pour or Thin Batter add more flour or liquid if  necessary.

Waffles-Basic

          

                   1- 1/2 cups  flour                                       

                   1/2 tsp.salt                               

                   2 tsps. baking powder                                

                   2 eggs, separated                     

                   1 cup milk                              

          4 Tbsps. shortening, melted                        

          1. Combine flour salt and baking powder.

            2. Beat egg yolks and add milk and shortening.

            3. Add flour and beat with rotary beater until smooth.

            4. Fold in stiffly beaten egg whites.

            5. Bake in hot waffle iron. Makes 4waffles.

          **Variations

Buttermilk--Use 1- 1/4 cups buttermilk instead of sweet milk. Reduce baking powder to 1-1/4 tsp. and add 1/2 tsp. baking soda.

Rice-- Before folding in egg whites, add 1 cup cold cooked rice to either plain or buttermilk waffles.