Whole Wheat Griddle Cakes

Ingredients

• 1 cup whole wheat
• 1 cup flour
• 2 tablespoons sugar
• 1 tablespoon melted fat
• 1 teaspoon salt
• 1 cup milk
• 1 egg

Method

1. 1

   Measure, mix and sift the first 5 ingredients, add the milk, egg and melted fat; mix thoroughly and cook according to directions.

Nutrition per serving

As published

This recipe was extracted from Metropolitan cook book (1918) by Metropolitan Life Insurance Company, page 5. The excerpt below is the record exactly as published.

WHOLE WHEAT GRIDDLE CAKES I cup whole wheat ^ teaspoon salt If cups milk 1 cup flour 2 tablespoons sugar 1 tablespoon melted fat 1 tablespoon baking-powder 1 egg Measure, mix and sift the first 5 ingredients, add the milk, egg and melted fat; mix thoroughly and cook according to directions. BUCKWHEAT AND RYE GRIDDLE CAKES 1 cup buckwheat 1 i teaspoons salt 1 egg 1 cup rye 2 cups milk 1 tablespoon melted fat 4 teaspoons baking-powder 2 tablespoons corn syrup Measure, mix and sift the first 4 ingredients; add the milk, egg and melted fat and corn syrup; mix thoroughly and cook according to directions. VELVET GRIDDLE CAKES 2 1 cups flour U tablespoons sugar 1 tablespoon melted fat ^ teaspoon sali 2 beaten egg yolks 2 beaten egg whites 4 teaspoons baking-powder 2 cups milk Measure, mix and sift the first 4 ingredients; add the milk, egg yolks and fat, and mix thoroughly. Fold in the stiffly beaten whites and cook according to general directions. CORNMEAL GRIDDLE CAKES 1 cup cornmeal or 1 or 2 beaten eggs 1 f tablespoons baking- oatmeal mush 2 teaspoons salt powder 2 cups milk 2 tablespoons sugar 3 tablespoons melted fat Mix the first 5 ingredients; add the flour sifted with the baking-powder, then the fat; mix thoroughly and cook according to directions. Boiled rice, mashed white or sweet potatoes may be used in place of the cornmeal mush. BREAD GRIDDLE CAKES 1 i cups stale bread 2 tablespoons fat 2 eggs crumbs U tablespoons baking- i cup flour 1| cups scalded milk powder | teaspoon salt Add milk and fat to crumbs and soak until crumbs are soft. Add eggs, well beaten; then flour, salt and baking-powder, mixed and sifted. Beat. Cook according to general directions. RAISED BUCKWHEAT GRIDDLE CAKES 2 cups scalded milk | teaspoon salt j teaspoon soda dissolved i yeast cake, mixed with 2 cups buckwheat with 2 tablespoons I cup lukewarm water 1 tablespoon molasses lukewarm water Scald milk. Cool. When lukewarm, add the yeast cake mixture and buckwheat flour and salt. Beat mixture thoroughly. Cover and let rise over- night. In the morning add remaining ingredients. Beat; drop by spoonfuls onto well-greased griddle; cook on one side, and when puffed full of bubbles and cooked on edges, turn and cook on the other side. Serve with butter and syrup. 12 the: metropolitan LWn COOK BOOK WAFFLES I teaspoon salt 1 i cups flour 1 tablespoon baking- powder Measure, mix and yolks and melted fat, and mix thoroughly, whites. Cook in a well-greased waf^e iron. To make rice waffles, add 1 cupful boiled rice to the above mixture. To make rice and cornmeal waffles, use ^ cup flour, ^ cup cornmeal and 1 cup boiled rice in place of the 1| cups flour. 2 egg yolks 2 tablespoons sugar 2 tablespoons melted fat 1 cup milk

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