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Griddle Cakes

The use of a small amount of baking soda is for the purpose of neutralizing the slightly acid flavor of the buckwheat, a flavor to which many folks object.

Mixes may be baked in a waffle iron instead of using the griddle. Try it some morning for the sake of variety. Use salad oil in a new sewing-machine oil can to grease waffle iron.

Almost everyone loves good sweet butter on the hot cakes in the morning. At the present prices of butter the frugal housewife looks upon the fast disappearing pat of butter with alarm. Now try this and save the butter and yet give the folks the butter flavor upon their cakes; place two tablespoonfuls of butter in a pitcher which will hold a cupful of syrup. Add the syrup and then place the pitcher in a pan of warm water and set on the stove to heat. Beat constantly until the butter melts and produces a creamy mix.

Stale bread may be crumbled or soaked in cold water pressed dry and used in place of rice or cornmeal. So may oatmeal or other leftover breakfast cereals, as well as mashed potatoes, be used. Reserve about one cupful of the yeast batter to start the next batter. Use this starter in place of the yeast. Renew the yeast mix every fifth morning.

A word about the griddle may not come amiss. The old-fashioned iron or soapstone may be used and will give good results. Aluminum griddles do not require greasing.

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Source

Mrs. Wilson's Cook Book (1920).


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