The Fannie Farmer books are about as American as you can get as they have been around for over 100 years and just keep getting updated and reprinted.


  • 1/2 cup milk
  • 2 Tlbsp. melted butter
  • 1 egg
  • 1 cup all purpose four
  • 2 tsp baking powder
  • 2 Tblsp sugar
  • 1/2 tsp salt


Put first three ingredients in mixing bowl and beat lightly. Sift together remaining ingredients. Add to the milk mixture all at once. Stir just enough to dampen the flour. Add more milk, if necessary, to make the batter as thick as heavy cream. Makes 6-8.

To cook: Test the griddle or frying pan for correct heat by sprinkling a few drops of water over it. They will "dance" when it is right. Heat the griddle or frying pan over moderate heat. Grease lightly with butter. Use a 1/4 cup measure to dip the batter onto the griddle or pan. Cook until the cakes are full of bubbles and the undersurface is nicely browned. Lift with a pancake turner or spatula and brown the other side. Serve immediately with plenty of butter and warm maple syrup.

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Submitted 6/13/05.
Source: Fannie Farmer's Boston Cooking School Cookbook, 1972
Submitted By: Liz villager