LOL, here’s the whole thing with the other side of the card included:
1 Qt. Buttermilk
2 TBS Baking Soda
1 TBS Salt
4 Cups Flour
2 TBS Baking Powder
1 Pkg Dry Yeast
1/4 C. Oil
6 Eggs
Put 1 quart buttermilk in large bowl and add 2 TBS Baking SODA and 1 TBS salt.
Mix 4 cups of flour with 2 TBS Baking POWDER, stir this mixture into the buttermilk.
(don’t confuse the soda with the powder, it will taste weird)
Add one package of dry yeast, 1/4 cup oil. Mix.
Whip 6 eggs till foamy, fold in mixture. Do not use electric mixer, use mixer tine by hand.
Pour batter into large pitcher or bowl. Cover with foil.
The next morning put a cup of milk in the pitcher to thin the batter.
Heat pan until hot. Add 3 TBS or so of oil, when water droplets sizzle in the pan it’s ready.
Cook pancakes in 2s or 3s. When the tops are covered in steam-holes then it’s ready to flip. 2 to 3 minutes or so (may cook faster, watch that they don’t burn).
Lasts 10 days to 2 weeks in fridge. Yeast will turn black over time, this is normal. Stir batter before use.
The picture you posted shows “1 tps of salt” but “tbs” (tablespoons) of baking soda
tsp = teaspoon
tbsp = tablespoon
1 tbsp = 3 tsp
I’ve been making pancakes from scratch and the golden ratio is 1/4 tsp per cup of flour.
The recipe you posted uses 4 cups of flour which would be 1/4 tsp * 4 = 1 tsp = 1/3 tbsp
Believe me, anything more and it turns out very salty. Even when I use salted butter I have to decrease the salt to avoid salty pancakes (I use melted butter instead of oil).
Gramma handwriting. :) Looks more like she wrote “tþs”.
I’ve been making it for 30 years and a tablespoon is fine. It’s not just the four, it’s also the buttermilk and the eggs and the cup of milk the next day. A teaspoon would get drowned out.
You have to remember, this is an old school recipe that was designed to feed a family for a week, you get an entire pitcher of batter.
A tablespoon may be fine to your palette now, but just saying, that’s a “p”.
Look at the “P” in pancakes and p in "tps of salt"and the “b” in bowl vs “tbs” . Note how the line from drawing the round part of the “p” crosses the line while she doesn’t do that with “b” 's
I did a check online at other recipes to see if I’m an outlier, and the standard seems to be 1/4 to up to 1/2 a teaspoon for each cup of flour used in the recipe. And yes, milk and other things are added.
If you’re putting in a tablespoon, you’re using 3 teaspoons per 4 cups of flour or 3/4 tsp per cup of flour (3x to 50% higher than the norm).
And again, her handwriting is consistent, that’s a “p”!
Edit: You can see what I mean if you do a search for “Buttermilk pancakes”. Click on “Print Recipe” or “Jump to Recipe” and check the ratio of salt to flour.
Interesting fact, most modern recipes use baking powder in addition to the baking soda for extra fluff (though I’m definitely gonna try your aunt’s recipe with yeast) and most use unsalted butter in lieu of oil (or salted butter with even less added salt in the recipe).
Damn do you cook it at the end or just eat it raw af?
/s
LOL, here’s the whole thing with the other side of the card included:
1 Qt. Buttermilk
2 TBS Baking Soda
1 TBS Salt
4 Cups Flour
2 TBS Baking Powder
1 Pkg Dry Yeast
1/4 C. Oil
6 Eggs
Put 1 quart buttermilk in large bowl and add 2 TBS Baking SODA and 1 TBS salt.
Mix 4 cups of flour with 2 TBS Baking POWDER, stir this mixture into the buttermilk.
(don’t confuse the soda with the powder, it will taste weird)
Add one package of dry yeast, 1/4 cup oil. Mix.
Whip 6 eggs till foamy, fold in mixture. Do not use electric mixer, use mixer tine by hand.
Pour batter into large pitcher or bowl. Cover with foil.
The next morning put a cup of milk in the pitcher to thin the batter.
Heat pan until hot. Add 3 TBS or so of oil, when water droplets sizzle in the pan it’s ready.
Cook pancakes in 2s or 3s. When the tops are covered in steam-holes then it’s ready to flip. 2 to 3 minutes or so (may cook faster, watch that they don’t burn).
Lasts 10 days to 2 weeks in fridge. Yeast will turn black over time, this is normal. Stir batter before use.
Definitely going to try this recipe
Does it say 1Tbs or 1Tps of salt?
From the image, it’s teaspoon. Lines up with what I use (1/4 teaspoon of salt for each cup of flour).
Don’t forget to use less salt if you use salted butter.
Awesome!! I’m gonna try this
Been making this in my family for decades, it got written down in '86 but it’s way older.
It’s also a good base if you want to get fancy. Add blueberries, or chocolate chips.
Put a teaspoon of cardamom in the batter for that Swedish pancake taste. (a little goes a LONG way here, be careful!)
Should update it to one tps/tsp (teaspoon) of salt before people start making salty inedible discs!
One tablespoon in what amounts to about a gallon of batter is about right.
The picture you posted shows “1 tps of salt” but “tbs” (tablespoons) of baking soda
tsp = teaspoon
tbsp = tablespoon
1 tbsp = 3 tsp
I’ve been making pancakes from scratch and the golden ratio is 1/4 tsp per cup of flour.
The recipe you posted uses 4 cups of flour which would be 1/4 tsp * 4 = 1 tsp = 1/3 tbsp
Believe me, anything more and it turns out very salty. Even when I use salted butter I have to decrease the salt to avoid salty pancakes (I use melted butter instead of oil).
Gramma handwriting. :) Looks more like she wrote “tþs”.
I’ve been making it for 30 years and a tablespoon is fine. It’s not just the four, it’s also the buttermilk and the eggs and the cup of milk the next day. A teaspoon would get drowned out.
You have to remember, this is an old school recipe that was designed to feed a family for a week, you get an entire pitcher of batter.
It will fill one of these:
https://i.etsystatic.com/38062323/r/il/b1bec6/5101124454/il_794xN.5101124454_1091.jpg
A tablespoon may be fine to your palette now, but just saying, that’s a “p”.
Look at the “P” in pancakes and p in "tps of salt"and the “b” in bowl vs “tbs” . Note how the line from drawing the round part of the “p” crosses the line while she doesn’t do that with “b” 's
I did a check online at other recipes to see if I’m an outlier, and the standard seems to be 1/4 to up to 1/2 a teaspoon for each cup of flour used in the recipe. And yes, milk and other things are added.
If you’re putting in a tablespoon, you’re using 3 teaspoons per 4 cups of flour or 3/4 tsp per cup of flour (3x to 50% higher than the norm).
And again, her handwriting is consistent, that’s a “p”!
Edit: You can see what I mean if you do a search for “Buttermilk pancakes”. Click on “Print Recipe” or “Jump to Recipe” and check the ratio of salt to flour.
Interesting fact, most modern recipes use baking powder in addition to the baking soda for extra fluff (though I’m definitely gonna try your aunt’s recipe with yeast) and most use unsalted butter in lieu of oil (or salted butter with even less added salt in the recipe).