Batter Cakes

Galettes de Pate

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • 2 Cupfuls of Flour, Finely Sifted
  • 2 Cupfuls of Sweet Milk
  • 2 Tabl


Keat the whites and the yolks of the eggs separately, the former to a stiff froth. Add the flour to the yolks, and beat till very light. Add the yeast powder and beat again. Then add the sweet milk and beat well. Now add the whites of the eggs and mix all to a very smooth, light batter, as thick as a batter that will run in a stream from the mouth of a spoon. Have ready the hot griddles, which