This recipe came from an estate sale. I obtained it when I purchased the family collection from the Harrington Estate in Fort Worth, Texas in 1991.



  1. Mix all ingredients except oil then add enough water to make batter.
  2. Spread a big spoonful thickly into a hot omelet pan.
  3. Sprinkle a teaspoon oil over it.
  4. Flip over and roast the other side.
  5. Serve immediately.
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