Mark Boughton Photography / styling by Teresa Blackburn
- 2 sleeves stale saltines
- 1 egg
- 1teaspoon vanilla extract (optional)
- 2 to 3tablespoons vegetable shortening
- 1/2 cup maple syrup
- Place saltines in large bowl; cover with water. Let stand 5 to 10 minutes. When saltines are soggy, squeeze out water by hand. Combine (squeezed and drained) saltines, egg and vanilla, if using, and stir well with a fork.
- In a large skillet, melt 1 tablespoon shortening over medium-high heat. When hot, drop spoonfuls of cracker mixture into skillet, shaping into 5-inch pancakes. Fry until brown and crispy on each side (about 3 minutes). Add more shortening to skillet if necessary. Serve hot with maple syrup. Makes about 12 flitters.
Nutritional Info *per serving
- Calories 140
- Fat 4.5g
- Cholesterol 15mg
- Sodium 300mg
- Carbohydrate 23g
- Protein 2g