“Kitchen Krafts,” Friend, Sept. 1990, 27
1/2 cup butter or margarine
1 cup milk
1/4 teaspoon salt
1 cup flour
Put the butter or margarine in a 9″ x 13″ (23 x 31 cm) cake pan. Put the pan in the oven and turn on the oven; heat it to 425° F (220° C).
Mix the milk, eggs, and salt in a blender. Add the flour, and blend just enough to mix in the flour.
When the butter in the pan is bubbling, pour the batter into it. Return the pan to the oven and bake the pancake for 20 minutes. Cut it into 6 pieces and serve immediately with one of the following toppings:
Frozen Peach Jam (see recipe)
Cottage cheese topped with fresh or frozen berries
Juice from a slice of lemon, then a sprinkling of powdered sugar
Brown sugar and peeled apple slices
A tablespoonful of your favorite frozen juice concentrate
Peanut butter and sliced bananas
2 1/2 pounds fresh peaches, peeled and sliced
1/4 cup lemon juice
1 package pectin
1 cup light corn syrup
3 cups sugar
Mash the peach slices to make 3 1/4 cups of pulp.
Mix the lemon juice into the pulp, then slowly add the pectin and stir well.
Let the mixture sit for 1/2 hour. Stir occasionally to help the pectin dissolve.
Add the corn syrup. Mix well, then add the sugar. Stir until it dissolves.
Pour the jam into freezer containers with tight-fitting lids. Use containers that hold no more than two cups. Leave 1/2″ (1.5 cm) of each container unfilled. Wipe the rim, and seal. Store the jam in the freezer. The jam will keep about one year in the freezer in unopened containers, and three weeks in the refrigerator in opened ones. Opened jam must be stored in the refrigerator.