Singing Hinnies
These are hotcakes from the isle of Cape Breton in Nova Scotia.
Yield
1 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
all-purpose flour
|
|
| 2 | teaspoons |
sugar
|
|
| 1 | teaspoon |
baking soda
|
|
| 2 | teaspoons |
cream of tartar
|
|
| 1 | pinch |
salt
|
*
|
| ¼ | cup |
lard
|
|
| ¼ | cup |
margarine
|
|
| 1 ¼ | cups |
currants
or currants and sultanas mixed |
|
| 2 | tablespoons |
milk
or enough to make stiff dough |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
sugar
|
|
| 5 | ml |
baking soda
|
|
| 1E+1 | ml |
cream of tartar
|
|
| 1 | pinch |
salt
|
*
|
| 59 | ml |
lard
|
|
| 59 | ml |
margarine
|
|
| 296 | ml |
currants
or currants and sultanas mixed |
|
| 3E+1 | ml |
milk
or enough to make stiff dough |
|
Directions
Mix flour, sugar, baking soda, cream of tartar and salt then rub in lard and margarine.
Add currants and milk to make dough stiff enough to roll ¾ inch thick.
Cut into thick rounds and bake on greased griddle or lightly greased electric pan set on low, until brown.
Turn and cook on the other side.
Split and spread with butter and jam.
