Buttermilk Griddle Cakes
From Harper's cook book encyclopædia, 1902
Serves 4
Do not strain the buttermilk for best results.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 45. The excerpt below is the record exactly as published.
Buttermilk Griddle Cakes. — To have the cakes light and in perfection the buttermilk must not be strained, but should have the little particles of butter floating in it. To a pint of buttermilk allow a scant half-pint of clabbered milk ; mix, stirring in flour enough to make a stiff batter ; beat well, and until the lumps are all out; then add a teaspoonful of salt, and a teaspoonful of soda finely powdered and thoroughly stirred into a gill of flour
Cook this with the app: pantry check, scaling, and the assistant.