Cornmeal Flapjacks
Product Description
This recipe is taken directly from the book, "Common Sense in the Household: A Manual of Practical Housewifery" by Marion Harland. Published in Toronto by Rose Publishing Company, circa 1900.
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Cornmeal Flapjacks.
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1 quart sour or buttermilk.
2 eggs, beaten light.
1 teaspoonful salt.
1 teaspoonful soda, dissolved in hot water.
2 tablespoonfuls molasses.
1 tablespoonful lard, melted.
1/2 cup flour.
Meal to make a batter a trifle thicker than flannel cakes.
-----------
Cornmeal Flapjacks.
---
1 quart sour or buttermilk.
2 eggs, beaten light.
1 teaspoonful salt.
1 teaspoonful soda, dissolved in hot water.
2 tablespoonfuls molasses.
1 tablespoonful lard, melted.
1/2 cup flour.
Meal to make a batter a trifle thicker than flannel cakes.
