Читать книгу Good Things in England - A Practical Cookery Book for Everyday Use, Containing Traditional and Regional Recipes Suited to Modern Tastes - Florence White - Страница 243

1.Sift the flour, soda, cream of tartar and salt all together.

2.Beat up the eggs well.

3.Then beat them up with the milk.

4.And mix them with the flour to make a thick batter; as the size of eggs varies, and some flour takes up more moisture than others it is difficult to give the exact measure of the liquid required, so don’t use too much of it as the batter must be thick.

5.Grease the girdle well with butter.

6.Don’t have it too hot.

7.Drop the batter on it in rounds.

8.When browned on one side turn over and brown on the other.