Batter Cakes from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
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...
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Cooking tools:
- Griddle
- Mixing bowl
- Whisk
- Spoon
- Measuring cup
- Measuring spoon
Ingredients
- 2 Cupfuls of Flour, Finely Sifted
- 2 Cupfuls of Sweet Milk
- 2 Tablespoonfuls of Baking Powder
- 3 Eggs
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