Three-Egg Griddle Cakes

Ingredients

• 3 cups milk
• 2 heaping cups flour
• 1/2 teaspoon salt
• 3 eggs
• 2 teaspoons Royal Baking Powder

Method

1. 1

   Mix as for plain griddle cakes, adding whites and yolks of eggs beaten separately.

Nutrition per serving

As published

This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 20. The excerpt below is the record exactly as published.

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, weU- greased griddle. Make them thin. Qraham Qriddle Cakes. — 1 pint Graham flour, Vk pint Indian com meal, Vk pint flour, 1 heaping teaspoon brown sugar, Vk teaspoon salt, 2 teaspoons Royal Baking Powder, 1 egg, Vk pint each of milk and water. Sift together Graham flour, com 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, care- fully turn and brown other side. Pile one on the other, serve very hot, with sugar, mUk, cream, or maple symp. Rye Griddle Cakes. — 1 pint rye flour, Vk pint Graham flour, Vk pint flour, 1 tablespoon sugar, Vk teaspoon salt, 2 teaspoons R^al Baking Powder, 1 egg, 1 pint milk. S^ift together rye flour, Graham flour, sugar, salt, and baking powder, add beaten egg and milk, mix into smooth batter. Bake deep brown color on hot griddle. Geneva Qriddle Cakes. — IVk pints flour, 4 tablespoons sugar, Vk teaspoon salt, IVk tea- spoons Royal Baking Powder, 2 tablespoons butter, 4 eggs, nearly Vk 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 raspberry jam over them ; then bake more, which lay on others already done. Repeat this until you have used jam twice, then bake another batch. THE ROYAL BAKING POWDER IS ABSOLUTELY PURE. 10 THE ROYAL BAKER AND PASTRY COOK which use to cover them. Sift sugar plenti- fully over them, place in a moderate oven to finish cooking. Three-Egg Griddle Cakes.— 3 cups milk, 2 heaping cups fiour, Vfj teaspoon salt, 3 eggs, 2 teaspoons Royal Baking Powder

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