Recipe: French Pancake

  • One egg,
  • One-quarter cupful milk.
  • Beat to mix and then add
  • One-half cupful flour,
  • One-half teaspoonful salt,
  • One teaspoonful baking powder.

Beat well to thoroughly mix and then pour in a hot pan Containing three tablespoonfuls of shortening: pour just enough to barely cover the bottom of the pan. Cover the pan with a hot lid. Let the cake bake. When ready to turn slip the cake on the hot lid and invert, returning the cake to the pan. Spread with sugar and cinnamon. Bar le duc or currant jelly may be used to spread on the CAKES. Fold like an omelet and place a spoonful of jelly on top. Serve. This will make two large Pancake.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss