Skillet bread has a place in history. Cooks who crossed the country in a Conestoga
wagon knew how to prepare it whenever they could pull out their fry pans.
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 2 teaspoons salt
- 1 1/4 cups milk
- 2 tablespoons butter
- In a large bowl, mix flour, baking powder and salt. Add milk and stir with a
wooden spoon (very important for authenticity) until mixture is spongy.
- Heat butter in a 10-inch skillet (cast iron is authentic). Keep heat low and
do not brown. Be sure butter is evenly spread in pan.
- Add batter and cook 15 minutes or until bottom side is golden brown. Use a large
spatula to lift and turn. Cook 15 minutes more.
- Serve on a round platter spread with butter and jelly.
Serves 4 to 6.
Source: Chicago Tribune - many years ago