Flour Battercakes

Ingredients

• two eggs
• one pint of buttermilk
• a pint of flour
• a level teaspoonful of salt
• a tablespoonful of melted lard
• a level teaspoonful of soda

Method

1. 1

   Beat two eggs two minutes; add one pint of buttermilk, a little at a time, alternating with the flour, a pint, with which sift a level teaspoonful of salt; when all is mixed, add a tablespoonful of melted lard, and sift in a level teaspoonful of soda; beat thoroughly and bake on a hot, slightly greased griddle.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 50. The excerpt below is the record exactly as published.

a pint of flour extra, to be made into bread sticks for tea or dinner. When the bread is ready to set to rise the last time take the dough allowed for this, and roll out as for biscuit, letting it be four or five inches wide, and half an inch thick. Cut this into strips half an inch wide, and place a strip in each mold in the bread stick pan. Rub over with melted butter and set to rise; when they are even with the top of the pan, bake in a moderate oven. These may be served with a meat course at dinner, or for tea or lunch. The iron bread stick pans may be purchased at any hardware store, and before using should be washed and dried thoroughly, then slightly greased. THE NEW ANNIE DENNIS COOK BOOK 95 Buttermilk Battercakes One pint of meal, two-thirds of a pint of flour, one tablespoonful of melted lard, one and a half pints of buttermilk, one and a half level teaspoonfuls of soda, sifted, and one egg. Beat the egg well, add half the milk and a teaspoonful of salt. Stir in the meal and flour, sifted together; then the rest of the milk, the lard, and last, the soda, well sifted. Fry on hot, lightly greased griddle. Brown on both sides. White Flour Griddle Cakes 4 level teaspoonfuls baking 3 eggs (separated) powder 2 cupfuls milk 3 level cupfuls flour 1 tablespoonful butter 1 level teaspoonful salt Melt the butter. Mix flour, baking powder and salt together, and sift into a basin. Beat up yolks and whites of eggs separately. Add yolks to the milk, then add the butter. Gradually add the flour and beat up into a smooth batter, then fold in whites of eggs. Turn batter into a wide-mouthed pitcher and pour onto a hot, well greased griddle, to the size of a saucer. When nicely browned on one side turn with a cake turner. When nicely browned on the other side re- move to a hot dish. Serve hot with butter and syrup. Sufficient for twenty-five griddle cakes. Sweet Milk Battercakes Two teacupfuls of flour, one teacupful of meal, two eggs, a tablespoonful of melted tod, a teaspoonful of salt, two and a half teacupfuls of sweet milk and a heaping teaspoonful of baking powder. Now, beat the eggs two minutes ; add a little of the flour and meal, with which the salt and baking powder, have been sifted together; then more milk, then flour, etc., until all has been added. Then add the lard and beat thor- oughly. Bake on lightly greased, hot griddle. d6 THE NEW ANNIE DENNIS COOK BOOK Flour Battercakes Beat two eggs two minutes; add one pint of but- termilk, a little at a time, alternating with the flour, a pint, with which sift a level teaspoonf ul of salt ; when all is mixed, add a tablespoonful of melted lard, and sift in a level teaspoonf ul of soda; beat thoroughly and bake on a hot, slightly greased griddle. Breadcrumb Battercakes One teacupful of sweet milk, half a teacupful of bread crumbs and one egg; soak the crumbs for one hour in the milk ; add the eggy beaten separately, very light and a tablespoonful of flour. Bake on a griddle, slightly greased, and eat with sugar or syrup. Hominy Cakes Take one cupful of boiled hominy, one egg, well beaten, one tablespoonful of sifted flour, one teacupful of sweet milk, salt to taste, one teaspoonful of melted butter or lard; mix well and fry on a hot, slightly greased griddle. Buckwheat Cakes Two cupf uls of dark buckwheat flour, half a teacup- ful of corn meal, a half teacupful of liquid yeast, or half a cake of dry or compressed yeast, two teacupiuls of warm water, one teaspoonful of salt, one tablespoon- ful of molasses, or syrup, and a level teaspoonful of soda

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