RCI-BR.008.0132.001
Nutty Raisin 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.
Prep35 min
Cook45 min
Total80 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
- ½ cup
- ½ cup
Method
1
Combine flour, salt, and baking powder in a large mixing bowl, whisking together until evenly distributed.
2
Pour milk, beaten egg, melted shortening, and vanilla extract into the dry ingredients, stirring until just combined with a few small lumps remaining.
3
Fold the stiffly beaten egg whites gently into the batter using a spatula until no white streaks remain, being careful not to deflate the mixture.
4
Stir the raisins and pecans into the batter until evenly distributed throughout.
5
Heat a griddle or large skillet over medium-high heat until a drop of water sizzles and immediately beads up on the surface.
3 minutes
6
Lightly grease the griddle with shortening or butter, then pour batter onto the surface in ¼-cup portions, spacing cakes about 2 inches apart.
7
Cook the griddle cakes until the bottoms are golden brown and bubbles form and pop on the top surface.
3 minutes
8
Flip each cake carefully and cook the second side until golden brown and cooked through.
2 minutes
9
Transfer finished griddle cakes to a warm plate and serve immediately.