- 2 cups all-purpose flour, not sifted
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- Lard and water
- Mix dry ingredients and add 1/2 cup warm water. Make soft dough consistency.
Work and knead out air bubbles. Slap to make flat pancake-shaped patties about 8
inches in diameter.
- Using skillet half full of melted lard or shortening, drop patties
into very hot fat. When golden brown, drain on paper.
Good cooked in one-half bacon drippings and one-half shortening.