1) Sift flours, salt, soda, and baking powder into a mixing bowl. Add beaten egg and melted butter. Mix well by stirring. Add milk and stir well. Do not over-mix or the cakes will be tough. The batter will be quite thick.
2) Pour on sizzling-hot greased griddle in largish spoonfuls. When the cakes become quite puffed and show tiny bubbles, turn and cook a few minutes more. Serve with stewed berries and maple syrup.
Ingredients for the Stewed Berries
1. Place the berries, sugar, and water into a quart saucepan. Set the pan over a medium flame and bring to a boil. Turn the flame down, leaving the berries at a quiet, rather gentle boil for 3 to 4 minutes.
2. Turn the heat off until the pancakes are ready to serve. Then reheat the berries so they will be hot (do not let them boil) and spoon them onto the cakes. Leftover berry sauce keeps in the fridge and can be used to stir into yogurt or drizzle on ice cream.
Royal Baking Powder
Mix 2 parts cream of tartar with 1 part baking soda (for example, 4 teaspoons cream of tartar with 2 teaspoons baking soda). Use quantity as directed in the recipe above. Store the remaining mixture in an airtight container indefinitely.
*Note – this is an interesting kitchen trick Edna had. Cream of tartar is alkaline, so it neutralizes the baking soda in the recipe; you really don’t taste the baking soda in these pancakes as you would in most recipes.
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