3/4 C milk (reconstituted dried milk is fine)
1/4 t vinegar
2 T wheat bran
About 1 C self-rising flour
Mix the dough gently, until it’s the consistency of stiff cake batter. Do not overbeat. You can use a quarter cup more flour, if it’s too runny.
Spread on a hot greased skillet or griddle, and reduce the heat. When it’s browned, turn it over and brown the other side.
Cut into wedges and serve with butter, honey, jelly, cheese, or anything you’d normally put on bread.
Copyright 2018 Margaret Meps Schulte. All rights reserved.