1 teaspoonful baking powder

1 1/2 cups flour

2 eggs

1 cup milk

1 teaspoonful salt

Butter

Fork

1 teaspoon

2 mixing bowls Measuring cup Egg-beater Flour sifter Saucepan Spatula Wooden spoon

Take 2 eggs and break them carefully so that the whites and yolks shall be separate, and put the yolks in one bowl, the whites in another.

Beat the whites stiff with your egg-beater, and then beat the yolks.

Sift some flour into your measuring cup until you have 1 1/2 cupfuls.

Add 1 teaspoonful of baking powder and 1 teaspoonful of salt.

Before doing anything else, put your frying-pan on a hot part of the stove.

Sift your flour mixture into the bowl with the egg yolks, and stir them together with a wooden spoon.

Measure 1 cupful of milk, and add this to the flour and egg; stir it in a little at a time and beat the mixture well with the wooden spoon.

There must be no lumps in the batter.

Last of all mix in your beaten egg whites carefully with a fork.

Put about 1/2 a teaspoonful of butter into your hot pan, leaving it on the stove.

When the butter is melted pour into the pan 1 tablespoonful of the batter.

Spread this out quickly so that the batter in the pan will be very thin, and let the cake cook until it is brown on the under side.

The hotter your pan, the quicker the batter will cook, and the better your pancake will be.

You can lift up a corner to see if it is done, if you do this carefully with a spatula.

When the cake is done on one side, turn it quickly and carefully with the spatula, and brown on the other side.

Never turn a cake more than once. It spoils it.

When both sides of the cake are done, lift it out of your pan and put it on a hot plate.

Make the rest of the cakes in the same way, as rapidly as possible, and serve at once with sugar and butter, or with maple sugar or maple syrup, or with cream.

You may have to add a little butter to your pan if you find it is getting dry.