Recipes > Pancakes & Waffles > Griddle Cakes

Griddle Cakes

Place the griddle on the range to heat slowly, while mixing the batter.


  • 1 cupful milk
  • 1 cupful water
  • 1 teaspoonful salt
  • 1 tablespoonful syrup
  • 2 1/2 cups of flour
  • 2 tablespoonfuls shortening
  • 4 level teaspoonfuls baking powder


Place in a bowl or a flat, wide-mouthed pitcher. Beat to mix to a smooth batter. This amount of batter will make hotcakes for four persons. For larger amounts, multiply. One egg may be used for every two cupfuls of flour.

Test the griddle by dropping a few drops of water on it; if the water boils, the griddle is sufficiently hot to bake with. Aluminum griddles do not require any grease. Rub with a clean cloth dipped in salt. Grease iron griddles slightly. Pour on the batter; just as soon as the cakes begin to form air bubbles slip a cake-turner under the cakes and turn them.

Now, if large bubbles rise at once to the top of the cakes, the griddle is too hot and the heat should be reduced; while, if the cake stiffens before the underside is brown the griddle is not hot enough. Never turn a griddle cake twice as this makes them heavy.

Serve them as soon as baked, piling not more than five or six together. Sour milk may be used in place of sweet milk. Discard the baking powder and use one level teaspoonful of baking soda for each cup of sour milk. One egg and two cupfuls of water may be used in place of two cupfuls of milk.


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Mrs. Wilson's Cook Book (1920).

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