Pancakes or Griddle Cakes
From Joy of Cooking (1931)
We were happy eating Good Housekeeping pancakes (Or Nate the Great’s pancakes) for years. Then Shauna introduced us to these. So many pancake recipes, so little time.
Ingredients
- 1 ½ cups all-purpose flour
- 3 tablespoons sugar
- 1 ¾ teaspoons baking powder
- 1 teaspoon salt
- 1 to 1 ¼ cups milk
- 3 tablespoons butter melted
- 2 eggs
- ½ teaspoon vanilla
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a small bowl, combine milk, melted butter, and eggs (beaten).
- Mix the liquid ingredients into the dry ingredients.
- Use ¼ cup batter for each pancake.
- To ensure and well-rounded cake, spoon, ladle, or pour the batter from the tip of the spoon just a few inches above the pan, being sure to space the batter well apart to allow room for spreading.
- Make the cakes large or small, as you like.
- It may be two or three minutes before they’re ready to turn.
- When bubbles have appeared on the surface and are beginning to break, lift the edges of the cake with a spatula to see if the undersides have brown.
- If they have, slide to spatula under the pancake and turn it; turn the cake only once and cook only until the second side is done.
- The second side takes only half as long to cook as the first and will not brown as evenly.
Notes
Makes about 16 four-inch pancakes