Recipes > Pancakes & Waffles > Pan Cakes

Pan Cakes


  • 1 quart of butter milk or of slightly clabbered sour milk
  • 2 level teaspoons of soda
  • 1 small teaspoon of salt
  • 2 eggs
  • flour
  • 1 tablespoon of melted butter


For a family of six, take the butter milk or slightly clabbered sour milk. Beat into it the soda and salt. Add the beaten yolks of the eggs and then enough flour to make a smooth batter, not too stiff. If too thick add a little more milk. Lastly add the melted butter and the stiffly beaten whites of eggs. Rub the smoking hot griddle with a piece of suet fastened to a skewer or fork, drop butter on by tablespoonful and bake the cakes a nice brown, turning once. Serve immediately on hot plates. These cakes may be served with butter and syrup or they may be spread with jam or jelly and rolled. Using half flour with half corn meal makes good corn cakes or half graham flour for graham cakes.


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Attributed to Mrs. Whitehead.


Civic League Cook Book (1913).

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