Sweet Corn Griddlecakes

Ingredients

• 1 beaten egg
• 1 small cup milk
• 6 ears sweet corn
• 1 teasp sugar
• salt and pepper to taste
• flour enough to make a batter
• 1/2 teasp soda
• 1 teasp cream tartar

Method

1. 1

   Combine beaten egg, milk, corn grains, sugar, salt, and pepper.

2. 2

   Add flour to make a batter, sifted with soda and cream tartar.

3. 3

   Fry in deep fat.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

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 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 or quarter cake compressed yeast dissolved in a little warm water. Let rise and bake on a hot griddle. — [S. E. W.. O. Sweet Com Griddlecakes To 1 beaten e^g add 1 small cup milk, the grains from 6 ears sweet corn, 1 teasp sugar, salt and pepper to taste, and flour enough to make a batter of the proper consistency, sifted with Vz teasp soda and 1 teasp cream tartar

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