1 lb Pork brains
1    Egg, beaten
1/2 c  Flour
1/2 ts Baking powder
Salt to taste
Pepper to taste

Soak brains in salt water a short time. Cover with clear water and remove
membrane. Drain; beat in other ingredients with spoon. If too thin, add a
small amount of flour; if too thick, add small amount of milk. Fry on
griddle until well done, turning once. Serve on buns, of course. Ramdy Rigg