Batter Cakes

Ingredients

• one quart each flour
• sour milk
• three eggs beaten separately
• a tablespoon butter
• two level teaspoons soda

Method

1. 1

   Make a batter of flour and sour milk, let stand overnight.

2. 2

   In the morning, add beaten eggs, butter, and soda.

3. 3

   Mix thoroughly and add egg whites just before baking on the griddle.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 285. The excerpt below is the record exactly as published.

one quart each flour and sour milk, and let stand overnight. In the morning add three eggs beaten separately, a tablespoon butter, and two level teaspoons soda. Pulverize the soda very fine before measuring, then thor- oughly mix with the flour. Add whites of egss just before baking on the griddle. For Com Cukes use two-thiras corn meal and one- third flour. Sweet milk or water may be used with two heaping teaspoons bakine powder thoroughlv mixed with the flour. Tnese may also be made without eggs, and some prefer to sweeten them, using either molasses or sugar to taste. Buttermilk mav be used instead of sour milk. For Raised Batter Cakes take three eggs, one teaspoon sugar, one coffee-cup each sweet milk and warm water, four tablespoons potato yeast, flour enough to make a stiff batter ; beat yolks and sugar well, stir in milk, water and yeast, and lastly flour, stir well, and set in warm place to rise-; when light, beat whites to a stiff froth, and stir into batter with a pinch of salt. Very nice for breakfast if set the night before. For Tomato CakeSy slice large, solid ripe tomatoes, cover with the batter without yeast and fry on a griddle ; season with pepper and salt while frying. Raised Bread Cakes. — Soak the bread in enough cold milk to make it very soft, almost liquid ; then beat it to a smooth batter over the fire and let it get scalding hot ; cool a little, and to each quart S40 < GRIDDLE CAKES. soaked bread.stir in one tablespoon yeast, two well beaten eggs, lev- el teaspoon salt, and enough flour to form a batter that will hold a drop let fall from the spoon. Cover it with folded towel and let rise overnight, if the cakes are intended for breakfast, or five hours, if to be used at noon or evening. Buokwheat Cakes. — Sift one quart of buckwheat flour and add a cup scalded corn meal, tablespoon sugar and teaspoon salt. Stir in a half cup yeast an4 mix to a ^ood batter witn lukewarm water. Set to rise in a warm place overnight, and before baking in the morning, thin if necessary with warm water, and if it is even the least bit sour add half teaspoon eoda, but take out a cup of the bat- ter, before adding the soda, to serve as a rising for the ^next baking and put away in acool place. If this is done every morning,ire8h yeast will not be necessary for several days ; some who bake cakes every morning use no other yeast all winter and think them better raised thus. Some never stir buckwheat cakes after they have risen, but take them out carefully with a large spoon, placing the spoon when emptied in a saucer, and not back agam in the batter. Wheat flour is used by many instead of corn meal, and it is recommended by some that oats be ground with buckwheat, one-third oats to two-thirds buckwheat. Or for Q^ick BuckwJieatSt take one pint sour milk

Cook this with the app: pantry check, scaling, and the assistant.