Griddle Cakes

Ingredients

• 1 Cup Corn Meal
• V2 Cup Barley Flour
• 3 Teaspoons Baking Powder
• 1/2 Teaspoon Salt

Method

1. 1

   Sift together, add milk enough to make a thin batter (about two cups) and 1 tablespoon fat.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 22. The excerpt below is the record exactly as published.

1 Teaspoon Salt 1/2 Teaspoon Soda Add the syrup to buttermilk and melted fat, then sift in the dry ingre- dients. Mix well and drop from the tip of a spoon on to a greased pan and bake fifteen to twenty minutes in a moder- ately hot oven. OATMEAL DROP BISCUITS 1 Cup Ground Rolled Oats 1 Cup Corn Flour 1 Cup Sour Milk «/2 Cup Water 1 Teaspoon Salt 2 Teaspoons Baking Powder '/2 Teaspoon Soda 2 Tablespoons Fat Mix dry ingredients; add milk, water and melted shortening. Drop on greased pan and bake in a hot oven 15 or 20 min- utes. If sweet milk must be used, omit the soda and add two more teaspoons baking powder. GRIDDLE CAKES, WAFFLES, ETC. CORN MEAL PANCAKES 2 Cups Corn Meal Rice Flour V/2 Teaspoon Baking Powder 1 Teaspoon Molasses 1 Teaspoon Salt 1 Egg Add salt to cornmeal, and enough boil- ing water to make a batter. Let stand until cool, add the yolk of the ^^% well beaten. Add flour to make proper con- sistency, the baking powder and mo- lasses. Fry on a hot griddle. OATMEAL GRIDDLE CAKES 1 Cup Cooked Oatmeal 1 Cup Milk or Water 1 Tablespoon Fat 1-3 Cup Barley Flour ^ 2»/2 Tablespoons Cornstarch Yz Teaspoon Salt 2 Teaspoons Baking Powder 2 Eggs Melt the fat, add the oatmeal and mix well. Beat the eggs lightly, add to the oatmeal together with the liquid. Mix and sift the barley flour, cornstarch, salt, and baking powder and add to the first mixture. Beat all thoroughly. Bake on hot griddle. BUCKWHEAT CAKES Contributed by Albers Bros. Milling Company, manufacturers of "Hygeno" Flour. 2 Cups "Buckwheat Flour I'/a Tablespoons Baking Powder '/a Teaspoon Salt 2 Cups Sweet Milk 1 Tablespoon Syrup or Brown Sugar 1 Cup Boiling Water Mix and sift dry ingredients. Add milk gradually, then syrup and beat smooth. Add hot water and bake on a hot griddle. BUCKWHEAT CAKES (With Sour Milk) Contributed by Albers Bros. Milling Company, manufacturers of "Hygeno' Flour. 2 Cups Buckwheat Flour '/a Teaspoon Salt 1 Tablespoon Baking Powder 2 Cups Sour Milk Yz Teaspoon Soda 1 Tablespoon Syrup or Brown Sugar Yz Cup Hot Water 1 Egg Mix the flour, salt and baking powder and sift. Into a bowl put the milk, soda, t^^g and syrup and beat until smooth and light. Add gradually to dry ingredients and beat until very smooth, then beat in the hot water and bake on a greased griddle. BUCKWHEAT PANCAKES Contributed by Albers Milling Com- pany. 2 Quarts Water Salt 1 Tablespoon Honey 2-3 Compressed Yeast Cake, or equivalent Buckwheat Flour Dissolve salt in the lukewarm water until it tastes almost briny. Thoroughly mix the yeast cake in the water before the flour is added. Mix honey and add the flour through a sieve. The batter should then be stirred or beaten a long time. If any batter is left, it may be set away in a cool place, not too tightly cov- ered, to take the place of the yeast for the next time. When ready for the next batch, add 38 BRIDE'S COOK BOOK the necessary quantity of salted warm water and the honey; stir thoroughly, and then add the buckwheat as^ before. It is better to mix the dough a little too thick than too thin. Water can be safely added before baking, if necessary. If the batter is sour in the morning from being kept too warm, use a little baking soda dissolved in warm water. The old batter is useless for yeast after the soda treatment. Serve with honey. GRIDDLE CAKES 1 Cup Corn Meal V2 Cup Barley Flour 3 Teaspoons Baking Powder

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