SWISS PANCAKES (THIN)
From cooks.com
4 cups flour
2 tsp salt
1/2 cup shortening
at least 1 egg per cup of flour
12 oz evaporated milk
Mix flour, salt, shortening (cut into flour), and some water, enough to give good consistency for mixing in eggs. Mix in eggs thoroughly. Then add enough
water to make the batter real thin.
This batter can be kept in the refrigerator for up to 4 or 5 days. (If kept, you will probably need to add water to proper consistency)
Submitted by: Louise Stockberger
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From cooks.com
4 cups flour
2 tsp salt
1/2 cup shortening
at least 1 egg per cup of flour
12 oz evaporated milk
Mix flour, salt, shortening (cut into flour), and some water, enough to give good consistency for mixing in eggs. Mix in eggs thoroughly. Then add enough
water to make the batter real thin.
This batter can be kept in the refrigerator for up to 4 or 5 days. (If kept, you will probably need to add water to proper consistency)
Submitted by: Louise Stockberger
_._,_._,_
