Rye Pancakes

submitted by dave

1 pint sour milk or buttermilk
1 egg
3 cups of rye meal
1 cup of corn meal
1/2 cup of molasses
1 teaspoon of baking soda
1 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.

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