RCI-BR.008.0081.001
Griddle Cakes
From my Grandmother’s Estate. Notation on card says this was one of several griddlecake recipes served at church breakfast fundraisers for years. Dated 1928.
Prep5 min
Cook0 min
Total5 min
Servings4
Difficultyintermediate
Ingredients
- 2 cups
- ½ teaspoon
- 3-1/2 teaspoons
- 1-1/2 cups
- 1 unit
- 2 tablespoons
- egg whites2 unitstiffly beaten
- 1 unit
Method
1
Combine flour, salt, and baking powder in a large mixing bowl, whisking together to distribute the leavening agent evenly throughout the dry ingredients.
2
Create a well in the center of the dry ingredients and pour in the milk, beaten egg, and melted shortening, stirring until just combined with some lumps remaining.
3
Fold the stiffly beaten egg whites gently into the batter using a rubber spatula, being careful not to deflate them; add vanilla extract while folding.
4
Heat a griddle or large skillet over medium-high heat until a drop of water sizzles on contact.
3 minutes
5
Lightly grease the griddle with shortening or butter, wiping away excess with a paper towel to prevent burning.
6
Pour ¼-cup portions of batter onto the hot griddle, spacing them about 2 inches apart to allow room for spreading.
2 minutes
7
Cook the griddle cakes until the surface appears dry and bubbles form and begin to pop, approximately 2–3 minutes.
2 minutes
8
Flip each griddle cake carefully using a spatula and cook the second side until golden brown, about 1–2 minutes.
1 minutes
9
Transfer the cooked griddle cakes to a warm plate and repeat with remaining batter, lightly re-greasing the griddle between batches as needed.
10
Serve the griddle cakes warm with butter, maple syrup, or preferred toppings.