Home › Griddle Cakes › Griddle Cakes with Eggs
Griddle Cakes with Eggs
3 cupfuls flour, 2 teaspoonfuls baking-powder, 1 teaspoonful salt. Mix well together, add 2 well-beaten eggs, and sufficient sweet milk to make a thin drop batter. Bake at once on a hot, well-greased griddle. Make them thin.
A plain egg-enriched pancake batter with no sugar and no fat in the mix, meant to be mixed and cooked immediately. The only variable left to the cook is the milk.
- Milk quantityThe recipe deliberately leaves it open. Expect roughly 2 to 2 1/2 cups for 3 cups of flour; the batter should pour off the spoon in a ribbon rather than plop.
- Sweet milkThis means fresh, unsoured milk, as distinct from the buttermilk or clabbered milk used with saleratus. Ordinary whole milk is the direct equivalent.
- Mix and cook at onceThe recipe says to bake at once. A baking powder of this period would begin working on contact with the liquid, so a batter left to stand is likely to rise less.
- Griddle heatThe recipe says only 'hot'; in modern terms roughly 375F, or hot enough that a drop of water skitters rather than sits. Grease lightly between batches; too much fat on the surface fries the edges into lace.
- "Make them thin"The recipe insists on it. Poured to about 4 inches across and no more than 1/4 inch deep, they cook through before the outside stiffens.
- Baking powderTwo teaspoons for 3 cups of flour is light by modern standards, which usually run to a teaspoon per cup. The eggs are doing part of the lifting here.
- YieldRoughly twenty cakes of 4 inches, serving four to six.