Tips & Hints > Cooking > Griddle Cakes and Waffles

Griddle Cakes and Waffles

Eggs add to the richness of griddle cakes, but are not essential.

The batter must be thin and the cake not too large when baked.

An iron frying pan may be used instead of griddle. In any case grease only enough to keep the cakes from sticking and have very hot before baking. Cakes should be turned only once.

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Source

The New Dr. Price Cookbook (1921).


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