The Times Picayune Publishing Company

French Griddle Cakes

Gateau de Plaque a la Francaise

Preparation info
    • Difficulty

      Easy

Appears in
top 1000The Picayune's Creole Cook Book
The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • 1½ Pints of Sifted Flour
  • 6 Eggs
  • A Tablespoonful of Butte

Method

Beat the yolks of the eggs and the sugar very light; then add the flour and melted butter, and then add the warm milk. Beat all till very light. Add a half teaspoonful of baking powder, and then add the whites of the eggs, beaten to a stiff froth. Beat all till very smooth.