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Pancakes and Waffles

Source: The Village Cook-Book, Salisbury Congregational Community Church,   Evelyn Beauly, Salisbury NH, 1965

1. Old Fashioned Griddle Cakes

Note: Add fresh or frozen blueberries. We picked 10 lbs of blueberries at the
Warner PYO and froze them. Just dust frozen berries with a little flour and
throw them in the batter. (A Martha Stewart trick). This recipe has been doubled to serve 2-4 people, but we eliminate one egg yolk and reduced the amount of butter/shortening and sugar.


2 eggs, well beaten
2 cps sour milk (buttermilk)
4 T shortening/shortening, melted
2 cps flour
8 T sugar
1 t soda
1/2 t salt

1. Combine ingredients in order given.
2. Beat till smooth. Add blueberries now if using.
3. Drop by large spoonfuls onto greased griddle or fry pan.
4. When bubbles appear, turn and brown other side.

The Village Cook-Book, Salisbury Congregational Community Church,
Salisbury, NH

2. Crispy Waffles

Note: For a healthier version, eliminate 1 or 2 egg yolks.You can also make your own version of buttermilk,blending about 3/4 cp low fat milk with 1/2 cp plain low fat yogurt. This cook prefers a crispier waffle, so adds 1/2 cp oatmeal and 1/2 cp cornmeal in place of one cup of the flour. It takes a little longer to cook and makes a crunchier and little heavier waffle, but very tasty. This idea from Sunset Magazine, "The Complete Vegetarian."

3 eggs, well beaten
1 1/2 cp sour milk or buttermilk
1 t soda
2 cp flour, or 1 cp flour, 1/2 cp oatmeal, and 1/2 cp cornmeal
2 t baking powder
1/2 t salt
8 T melted shortening

Combine ingredients in order given. Beat well. Pour onto hot waffle iron and bake til steam
stops.