RCI-BR.008.0176.001
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.
Prep25 min
Cook20 min
Total45 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 to break up any lumps and evenly distribute the leavening agents.
2
Pour milk, beaten egg, melted shortening, and vanilla extract into the dry ingredients, stirring until just combined with small lumps remaining—do not overmix.
3
Fold the stiffly beaten egg whites gently into the batter using a spatula until no white streaks remain, being careful to preserve the airiness.
4
Stir the raisins into the batter, distributing them evenly throughout.
5
Heat a griddle or large skillet over medium heat, lightly greasing it with shortening or butter.
6
Pour batter onto the griddle using a ¼-cup measure per cake, spacing them about 2 inches apart.
7
Cook until bubbles form on the surface and the edges appear dry and set, approximately 2-3 minutes.
3 minutes
8
Flip each cake carefully and cook the second side until golden brown, about 1-2 minutes.
2 minutes
9
Transfer cooked cakes to a warm plate and repeat with remaining batter.
10
Serve the griddle cakes warm with butter, maple syrup, or preferred toppings.