A Recipe from Country Inn Cookbook – a Berkshire Traveller Book (1970)

About the Recipe

Get ready friends, it’s time for another fab recipe out of Becky’s collection! The two of us pored through book after book to figure out what we wanted to make this time. This simple recipe turned out to be the perfect breakfast treat. Small, light, and supremely satisfying.

We did use canned (evaporated) milk as it says in the recipe. I’m not sure they were any lighter than any other pancake I’ve ever made. Everything else about this recipe is perfect as is. The only note I have is in preparation technique. If you have one, using a squirt bottle to make perfect little circles will make this not only tasty, but also charming.

For more recipes from a Weekend at Becky’s, click here!

About the book

What a cute little cookbook! There are a few versions of this little book published from the 1960’s – 70’s. Most commonly you can find the 2 other versions from the ’70’s floating around. How special to have access to this earlier edition.

Each page features a country inn and a signature recipe from that inn. Somehow we managed to dial into the recipe from the west coast made for east coasters! Definitely a fun way to explore food traditions across the country.

About the glassware

One of the other great pleasures of cooking out of Becky’s kitchen is access to her collection of vintage glassware. When we found this beautiful depression glass cake plate lurking in the back of the cabinet, it seemed the perfect fit! The shape looked just like the picture and added a little bit of extra charm to our table setting.

The Recipe!

Ingredients:

1 cup flour
1 T sugar
1 T baking powder
1/2 t salt
1 egg
3/4 cup canned milk [I used evaporated]
1/2 cup water
2 t melted butter

Directions:

Mix dry ingredients, beat egg, milk and water. Add to dry ingredients. Whip well, adding melted butter. Pour enough batter on the griddle to cover a silver dollar. Make as many as possible at one time. Serve by the plateful as in the picture.