Rice Griddle Cakes

Ingredients

• 2 cups cold boiled rice
• 1 pint flour
• 1 teaspoon sugar
• y teaspoon salt
• 13^ teaspoons Royal Baking Powder
• 1 egg
• little more than y pint milk

Method

1. 1

   Sift together flour, sugar, salt, and baking powder.

2. 2

   Add rice, diluted with beaten egg and milk, mixing into a smooth batter.

3. 3

   Bake on a well-heated griddle until nicely browned.

Nutrition per serving

As published

This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 15. The excerpt below is the record exactly as published.

, 3 teaspoons Royal Baking Powder, y2 tea¬ spoon salt. Sift well together and add sweet milk to make into a soft batter. Bake imme¬ diately on hot griddle. Should be full % inch thick when baked. Smother with butter and maple syrup or honey. Griddle Cakes with Eggs. — 3 cups flour, 2 teaspoons Royal Baking Powder, 1 teaspoon salt. Mix well together, add 2 well-beaten eggs and sufficient sweet milk to make a thin drop batter. Bake at once on a hot, well- greased griddle. Make them thin. Graham Griddle Cakes. — 1 pint Graham flour, y2 pint Indian com meal, y pint flour, 1 heaping teaspoon brown sugar, y2 teaspoon salt, 2 teaspoons Royal Baking Powder, 1 egg, y pint each of milk and water. Sift together Graham flour, corn meal, flour, sugar, salt, and powder. Add beaten egg, milk, and water. Mix together into a smooth batter. Heat griddle hot, pour batter into cakes as large as a tea saucer. Bake brown on one side, carefully turn and brown other side. Pile one on the other, serve very hot, with sugar, milk, cream, or maple syrup. Cereal Griddle Cakes. — 1 cup any cold cooked cereal, mash fine to free from lumps, add 1 beaten egg, yolk and white separate, y teaspoon Royal Baking Powder, beat thor¬ oughly. Drop by spoonfuls on hot griddle and serve when brown with syrup. Geneva Griddle Cakes. — ly pints flour, 4 tablespoons sugar, y teaspoon salt, ly tea¬ spoons Royal Baking Powder, 2 tablespoons butter, 4 eggs, nearly y pint milk. Rub but¬ ter and sugar to white, light cream ; add yolks of eggs, 1 at a time. Sift flour, salt, and pow¬ der together; add to butter, etc., with milk and egg whites whipped to dry froth; mix together into a smooth batter. Bake in small cakes ; as soon as brown, turn and brown the other side. Have buttered baking-tin; fast as browned, lay them on it, and spread rasp¬ berry jam over them ; then bake more, which lay on others already done. Repeat this until you have used jam twice, then bake another batch, which use to cover them. Sift sugar plentifully over them, place in a moderate oven to finish cooking. Three-egg Griddle Cakes. — 3 cups milk, 2 heaping cups flour, y teaspoon salt, 3 eggs, 2 teaspoons Royal Baking Powder. Mix as for plain griddle cakes, adding whites and yolks of eggs beaten separately. Indian Griddle Cakes. — % quart corn meal, y quart flour, 1 teaspoon brown sugar, y tea¬ spoon salt, 2 heaping teaspoons Royal Baking Powder, 2 eggs, 1 pint milk. Sift together com meal, flour, salt, sugar, and powder, add beaten eggs and milk, mix into a smooth bat¬ ter. Bake on very hot griddle to a nice brown. Serve with molasses or maple syrup. Rice Griddle Cakes. — 2 cups cold boiled rice, 1 pint flour, 1 teaspoon sugar, y tea¬ spoon salt, 13^ teaspoons Royal Baking Pow¬ der, 1 egg, little more than y pint milk. Sift together flour, sugar, salt, and powder; add rice free from lumps, diluted with beaten egg and milk; mix into smooth batter. Have griddle well heated, bake nice brown, not too thick ; serve with maple syrup. 1 cup of cold boiled hominy may be substituted for rice. Crushed Wheat Griddle Cakes. — 1 cup crushed wheat, 1 y pints flour, 1 teaspoon brown sugar, y teaspoon salt

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