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“A delicious old recipe similar to sourdough and perfect for the gluten intolerant. Keep 1/2 cup of batter to use as starter for the next day's pancakes. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.”
READY IN:
8hrs 6mins
YIELD:
40 pancakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the milk and add boiling water.
  2. Cool to lukewarm and dissolve the yeast cake in mixture.
  3. Sift in enough flour to make a batter thin enough to pour.
  4. Let rise overnight.
  5. In the morning, add the dissolved soda, molasses and salt.
  6. Heat a greased griddle until a drop of water skitters across it.
  7. Cook pancakes and serve hot with the syrup of your choice.

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