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Glazed Pancakes

The following recipe was transcribed ver batim from 

The Times-Democrat

New Orleans, Louisiana

September 1, 19112

To make fine nice pancakes, take one egg, two tablespoonfuls of flour, four drops of vanilla extract, and three tablespoonfuls of milk. Mix the egg, flour and flavoring together, until the whole presents a smooth appearance, then add the milk by degrees. Heat the frying pan quite hot and brush over with warm fat. Pour about one and a half to two tablespoonfuls of the batter into the pan and turn it about until the batter spreads over the bottom of the pan like a thin wafer. Fry over a brisk fire, on both sides, until the pancake is a golden brown color. The pancakes can be made in rapid succession when the pan is hot. As each pancake is done, turn it into a hot baking tin and dredge it over with sugar. Roll it up like a scroll, and keep it on the tin at the mouth of the oven. When enough are prepared, dust them all over the outside with confectioner's sugar, and glaze in the oven. Dish them up on a paper on a hot dish.

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