Sift dry ingredients together twice. Mix with wooden spoon. Add egg, shortening, and milk to make a smooth batter. Makes light, thick pancakes. Mrs. J. Howard Beard From a book of recipes compiled by members and friends of the LONDONTOWN PUBLIK HOUSE ASSEMBLY, EDGEWATER, MD 21037. Funds from sale of book used in restoration and maintenance of the 17th century inn (hint, hint). File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/london13.zip
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|Serving Size: 1 Serving (168g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 102 (18%)|
|Amt Per Serving||% DV|
|Total Fat 11.3g||15 %|
|Saturated Fat 4.3g||21 %|
|Monounsaturated Fat 4.5g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 59.2mg||18 %|
|Sodium 391.3mg||13 %|
|Potassium 185mg||5 %|
|Total Carbohydrate 98.3g||29 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 94.8g|
|Protein 14g||20 %|
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Calories per serving: 556
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