Sift before measuring:
Resift with:
Stir in:
Combine and beat:
Mix the liquid ingredients quickly into the dry ingredients.
If you have a non-stick griddle or pan, you may not need any fat. Nor should you need to grease a seasoned pan if you have at least two tablespoons of butter for every cup of liquid in the recipe. If you are using a skillet or crepe pan, you can grease it lightly and continue to do so between batches.
Before cooking, test the griddle by letting a few drops of cold water fall on it. If the water bounces and sputters, the griddle is ready to use. If the water just sits and boils, the griddle is not hot enough. If the water vanishes, the griddle is too hot.
To assure a well-rounded cake, don't drop the batter from on high but let it pour from the tip of a spoon. Make the cakes large or small. It will be two or three minutes before cakes are ready to turn. When bubbles appear on the upper surfaces, but before they break, lift the cakes with a spatula to see how well they have browned.
Turn the cakes only once and continue cooking until the second side is done. Cooking this side takes only about half as long, and the second side never browns as evenly. Serve at once.
Makes about fourteen 4 inch cakes