(Yield: about 16 small pancakes, using 2 T of batter)
- 1 cup all-purpose flour
- 1 t baking soda
- 1/2 t salt
- 1 T sugar
- 1 cup sour cream or milk or
- 1/2 cup sour cream and
- 1/2 cup sweet milk
- 2 eggs
- 2 T shortening, margarine, or butter
- 1/2 cup fresh or canned wild blueberries, drained (optional)
Rub your pancake griddle or frying pan with the cut half of a turnip, or grease it with a little shortening or margarine. If you use butter, use half butter and half shortening or margarine.
Sift together in to a bowl the four, baking soda, slat, and sugar.
Melt the shortening and set aside to cool.
Stir in the sour cream or mile, or the mixture of sour cream and milk, beaten with the eggs.
Add the shortening.
Beat the mixture until smooth, by hand or in an electric mixer.
If you like small thin pancakes, add a very little more milk or water.
Pour 1 T of the batter onto the hot griddle as a test pancake to see if the driddle is the right heat. Bubbles wshould appear in less than a minute. When the pancake bubbles all over, flip it and brown the u nderside. Peek under it by lifing one edge of the pancake with a spatula to see if it is brown. Adjust the heat under the griddle, so that the panacakes come out golden.
Serve with any of the honey sauces, honey butter, plain honey, or syrup.
Try the pancakes with different kinds of honey.
From the Pooh Cookbook by Virginia H. Ellison, 1969