Griddle Cakes

Ingredients

• lj to 1J cups flour
• 1 of liquid
• 1 teaspoon powder
• 1 tablespoon fat
• up to 1 tablespoon to increase browning

Method

1. 1

   Combine flour, baking powder, and salt.

2. 2

   Melt fat and blend with liquid.

3. 3

   Bring to a hard boil while stirring.

4. 4

   Cool slightly, add unbeaten eggs one at a time, beating well after each addition.

5. 5

   Cook on a hot griddle with enough fat to prevent sticking until browned.

As published

This recipe was extracted from Foods, their selection and preparation (1935) by Louise Stanley, page 240. The excerpt below is the record exactly as published.

Griddle Cakes. The term "griddle cake,” "pancake,” or "hotcake” covers a wide range of products made from batters of varying proportions. A very thin batter high in egg is used in a French pancake, and a thick fluffy batter with little or even no egg in the well-known "hot cakes.” Standard griddle cakes of the American type only will be discussed here. Such griddle cakes may be made of all white flour or of a combination of flour and cereal or meal. Standard griddle cakes have more flour than any batter discussed so far. Griddle cakes are partly leavened by steam, but as the flour is increased above that used in the batters of the popover group, the addition of leavening becomes necessary except when self-rising flour or ready mixes are used. Baking powder is added, or with sour milk soda may be used. The proportions of both flour and baking powder may be varied to secure a thin or a moist thick griddle cake. The consistency of the batter made by using lj to 1J cups flour to 1 of liquid can be changed by in¬ creasing the amount of baking powder. As baking powder is increased the batter be¬ comes stiffer and the cakes less moist, more porous, more tender, and thicker when cooked, than cakes made with little or no added leavening. This more tender griddle cake of greater volume seems the desired standard in this country. [268] Griddle Cakes • Use only enough fat to prevent sticking and liquid and cooled somewhat before the eggs are added. The flour, salt, fat, and water may be combined and cooked the same way as in a cream sauce by melting the fat, blending in the flour and salt, adding the liquid, and bringing the mixture to a hard boil while stirring. Another method is to melt the fat by heating it in the liquid. With the high proportion of fat and of flour to water, the flour may be stirred directly into the liquid and fat without lumping. In either method, the mixture is cooked until it clings to the spoon, leaving the pan clean. It is cooled slightly and the unbeaten eggs are added, one at a time, with hard beating after each addition. The eggs and the flour then will hold the fat in suspension during baking and so prevent its separating and coming to the top. Cream-puff batter (or chou paste , as it is called) is so thick that it holds its shape when dropped by spoonfuls on a baking sheet. It is started to bake in a 425° F. oven for ten minutes and then the temperature is reduced to 325° F. to finish baking. This requires a total of about 30 minutes. Cream-puff batter is used also for eclairs. The only difference between a cream puff and an eclair is the shape: the puff is round, any size desired, while the eclair is finger- shaped. When baking powder is used, as it is in the type of cake described, basic proportions consist of 1 teaspoon powder to each cup flour, unless a fast-acting powder is used which requires 1J teaspoons to each cup flour. If sour milk is the liquid, a scant \ tea¬ spoon baking soda is needed to each cup sour milk. This will leaven 1 cup of flour. For each cup liquid, \ to 1 egg may be used and 1 tablespoon fat. From \ to f tea¬ spoon salt is added, and sugar may be added up to 1 tablespoon to increase browning

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