RCI-BR.008.0193.001
Sour Milk 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.
Prep15 min
Cook35 min
Total50 min
Servings4
Difficultyintermediate
Ingredients
- 2 cups
- ½ teaspoon
- 2-1/2 teaspoons
- 1 unit
- sour2 cups
- 1 unit
- 2 tablespoons
- egg whites2 unitstiffly beaten
- 1 unit
Method
1
Combine flour, salt, baking powder, and baking soda in a large bowl, mixing thoroughly to distribute the leavening agents evenly.
2
Whisk together the sour milk, beaten egg, melted shortening, and vanilla extract in a separate bowl until well blended.
3
Pour the wet ingredients into the dry ingredients and stir just until combined; the batter should be slightly lumpy and not overmixed.
4
Gently fold the stiffly beaten egg whites into the batter using a spatula, working carefully to maintain the airiness of the whites.
5
Heat a griddle or skillet over medium-high heat and lightly grease it with shortening or butter.
6
Pour approximately ¼ cup batter onto the hot griddle for each cake, spacing them to allow room for spreading.
2 minutes
7
Cook until bubbles form on the surface and the edges appear dry and set, about 2–3 minutes.
8
Flip the griddle cakes carefully and cook the other side until golden brown, about 1–2 minutes longer.
2 minutes
9
Transfer the cooked cakes to a warm plate and repeat with remaining batter, reheating the griddle between batches as needed.
10
Serve the griddle cakes warm with butter, maple syrup, or other preferred toppings.