International R


submitted by rcoen from Tipperary, Ireland

1 kg flour 2 Tbsp sugar 4 to 5 cupsful milk 1+1/2 tsps salt 3 Tbsp butter 40 g yeast 2 eggs

Make the sponge by dissolving the yeast in 2 cupsful of warm water and adding 500 g flour. Mix until
smooth, cover with a cloth and set aside in a warm place for about an hour, or until the batter
becomes bubbly. Add the salt, sugar, egg yolks, melted butter and mix thoroughly. Gradually add the
rest of the flour and beat until smooth. Add the warm milk gradually, cup by cup and mix the batter
thoroughly. Cover with a cloth and set aside in a warm place to rise. After the batter rises, beat
until it settles and then stir in beaten egg whites. As soon as the batter rises, cook the pancakes
on a hot griddle. The batter should rise no less than 3 times. International Recipes OnLine On-Line Culinary Discussion at

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