RCI-BR.008.0129.001
Nut 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.
Prep10 min
Cook0 min
Total10 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
- ¾ cup
Method
1
Combine flour, salt, and baking powder in a large mixing bowl, whisking together to distribute the leavening agents evenly.
2
Create a well in the center of the dry ingredients and add the milk, beaten egg, melted shortening, and vanilla extract.
3
Stir the wet ingredients into the dry mixture until just combined; the batter should be slightly lumpy and not overmixed.
4
Gently fold the stiffly beaten egg whites into the batter using a rubber spatula, preserving as much air as possible for a light texture.
5
Fold the chopped nuts into the batter until evenly distributed throughout.
6
Heat a griddle or large skillet over medium-high heat until a drop of water sizzles and evaporates immediately.
3 minutes
7
Pour approximately ¼ cup of batter onto the hot griddle for each cake, spacing them about 2 inches apart to allow room for spreading.
8
Cook the cakes until the surface is covered with bubbles and the edges appear dry, approximately 2-3 minutes.
3 minutes
9
Flip the cakes carefully and cook the other side until golden brown, about 1-2 minutes.
2 minutes
10
Transfer the cooked griddle cakes to a warm plate and repeat with remaining batter, adjusting heat as needed to maintain even browning.
11
Serve the nut griddle cakes warm with butter, maple syrup, or other desired toppings.