Flat-jacks, or fritters, do not differ from pancakes, only in
being mixed softer. The same ingredients are used in about the same
quantities; only most people prefer to have no sweetening put in them,
because they generally have butter, sugar, and nutmeg, put on them,
after they are done. Excepting for company, the nutmeg can be well
dispensed with. They are not to be boiled in fat, like pancakes; the
spider or griddle should be well greased, and the cakes poured on as
large as you want them, when it is quite hot; when it gets brown on
one side, to be turned over upon the other. Fritters are better to be
baked quite thin. Either flour, Indian, or rye, is good.
Sour beer, with a spoonful of pearlash, is good both for pancakes and
fritters.
If you have any cold rice left, it is nice to break it up fine in warm
milk; put in a little salt; after you have put milk enough for the
cakes you wish to make, (a half pint, Or more,) stir in flour till
it is thick enough to pour for fritters. It does very well without an
egg; but better with one. To be fried like other flat-jacks. Sugar and
nutmeg are to be put on when they are buttered, if you like.