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Rice Cakes
1 cup flour. 2 eggs 1 tablespoon melted butter 1 cup boiled rice Milk 3 teaspoons baking powder 1/2 teaspoon salt Mix and bake as directed for Griddle Cakes No. 1, beating the rice into the milk before adding.
This is a variation entry, not a standalone recipe: it assumes you have Griddle Cakes No. 1 open in front of you, and it leaves two of its own quantities open. Treat it as a set of substitutions to a standard batter rather than a complete formula.
- The missing flourNo flour is listed; it must come from the base recipe, which is not reproduced on this page. Griddle batters of this kind generally carry a cup or two of flour to two eggs, and the rice here replaces some of that bulk rather than all of it — rice, egg and milk alone will not hold together on a griddle.
- "Milk" with no amountThe quantity is genuinely unstated and depends on how wet your rice is. Work up to a batter that ribbons thickly off the spoon, adding the milk last and by eye; the amount will follow whatever flour the base recipe calls for.
- Beat the rice into the milk firstThis is the one instruction that matters. Cooked rice dumped into finished batter forms lumps and clings in clots; slurried into the milk first, the grains separate and distribute evenly.
- Boiled ricePlain water-boiled rice, cooled, is what is meant — not rice pudding, not seasoned rice. Leftover rice from the day before will serve.
- Baking powderThree teaspoons is a generous amount of leavening for a batter of this size by modern standards. If the cakes taste of the powder, reduce it.
- Griddle heat and handlingModerate heat. The rice grains catch and colour faster than plain batter, so keep the heat down and turn once, when the surface bubbles have set.
- Filed under Frozen DessertsThe heading does not match the contents; the page belongs with the griddle cakes.
- YieldNot stated; it depends on the base recipe's flour. Serve hot, as griddle cakes usually were.
Rice griddle cakes were a standing feature of American cookbooks from the mid-nineteenth century onward, part of a broad family of breakfast cakes stretched with whatever starch the household had left over — cold rice, cold hominy, mashed potato, stale bread crumbs, cornmeal. Rice was often inexpensive, though this varied by region and period; it kept badly once cooked, and turned up in quantity from the previous day's dinner, so recipes that folded it into batter served the double purpose of economy and variety. The presentation here is characteristic: instead of repeating a full batter formula, the page cross-references Griddle Cakes No. 1 and lists only the departures from it, a compression that assumed the cook had the companion recipes to hand.