Raised Cornmeal Griddlecakes

Ingredients

• 1 quart cornmeal
• 1 teasp salt
• 2 cups lukewarm milk
• 1 teasp melted butter
• 2 well-beaten eggs
• 1/2 cup fresh yeast
• 1/4 cake compressed yeast

Method

1. 1

   Fill a quart measure half full of cornmeal, then fill to the top with white flour.

2. 2

   Mix thoroughly and pour in lukewarm milk.

3. 3

   Stir well, add melted butter, salt, well-beaten eggs, and yeast.

4. 4

   Let rise and bake on a hot griddle.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 57. The excerpt below is the record exactly as published.

1 cake compressed yeast dis- solved in a little warm water, or i^ cup hop yeast. Set away in a warm place to rise. For the cakes use 1 qt warm water, y^. cup sweet milk, salt to taste, and buckwheat flour to make a batter of the proper consistency. Then add % cup of the yeast prepared as above, beat well, and set in a warm place until light. This recipe will make delicious cakes, and the yeast will keep sweet 3 or 4 days in a cool place. Yeast made as above is also satisfactory for J)read. — [Miss A. E. H., Pa. Raised Buckwheat Griddlecakes II Into 1 pt lukewarm water stir % lb buckwheat flour, a pinch salt and 2 ozs yeast or 1 cup liquid yeast. Set this over night and in the morning add 1 teasp soda, V^ cup flour and 1 tablesp molasses. One or 2 eggs added to this batter will make it hold together nicely, but they can safely be omitted. Bake on hot griddle. — [M. S., Neb. Raw potato pancakes are best when served immediately after removing from frying pan. Do not attempt to fry a large batch of these pancakes at once, but send to the table just as soon as a panful is fried. When eaten fresh and hot, with cran- berry sauce as a side dish, they are most delicious, but when allowed to cool, they become heavy and soggy. — [A. G., Mass. RICE AND CORNMEAL GRIDDLE CAKES 91 Griddle Cakes (No Eggs) To 1 qt milk add 1 tablesp lard, and 1 tablesp baking powder and some salt mixed with flour to make a rather thin batter. Bake on very hot griddle.---- [Mrs. G. S., Neb. Rice Griddlecakes Boil V2 cup rice until soft, and when cool thin with milk to the consistency of batter for buckwheat cakes. Then stir in 1 well-beaten egg, about a handful flour and salt to taste. These will require to bake longer than other griddle cakes, before turning. If liked, add a little sugar to the batter. — [Mrs. E, W., N. Y. Hominy Griddlecakes To 1 pt warm boiled hominy add 1 pt milk or water and 1 pt flour. Lastly beat 2 or 3 eggs and stir into the batter with a little salt. Pry like any other griddlecakes. These are deli- cious.— [N. P., N. H. Cornmeal Griddlecakes Mix 1 pt cornmeal with 1 pt wheat flour, add 1 teasp salt, 2 level teasp cream tartar, 2 well-beaten eggs, and enough milk to make a soft batter. Next add 1 tablesp melted butter and 1 level teasp soda dissolved in 1 tablesp warm water. Pry a golden brown on hot griddle. Serve with butter and maple syrup. — [Mrs. C. B., Pa. Raised Cornmeal Griddlecakes Pill a quart measure % full of cornmeal, then fill up to the top with white flour, mix thoroughly, and then pour in 2 cups lukewarm milk. Stir well, then add 1 teasp melted butter, 1 teasp salt, 2 well-beaten eggs, i/^ cup fresh yeast

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