Rye Pancakes Recipe ingredients

To prepare this Rye Pancakes Recipe, first one pint of sour milk, one egg, three cups of rye meal, one cup of Indian meal, one-half cup of molasses, one small teaspoon of soda, small teaspoon of salt. Mix well and fry in smoking hot fat; dip the spoon first in the hot fat, then take up a piece of the dough a little larger than an English walnut, using the tip of the spoon. Shape it a little as you take it up, then drop it quickly into the fat. These require longer cooking than doughnuts. Roll, while still hot, in sugar and serve with coffee. Or serve them plain with maple syrup.