A griddle should be heated slowly, and should be hot when the cakes are mixed. If sufficient fat is used in the batter, it is not necessary to oil the griddle. The recipes for griddle cakes given in this book contain one and one half times the quantity of fat generally used in griddle cake batters. Hence oiling the griddle is unnecessary. It is well after each baking to wipe off the griddle with a cloth or paper.
Drop the batter by the spoonful (from the end of the spoon) on the hot griddle, brown on the under side thoroughly. When the cakes have risen, when the tops are full of bubbles, and when the edges are brown, the cakes should be turned and browned on the other side. Serve cakes at once after baking.
PLAIN GRIDDLE CAKES
2 cupfuls flour 1 egg 1/2 teaspoonful salt 1 1/2 cupfuls milk 3 1/2 teaspoonfuls baking powder 3 tablespoonfuls fat
Prepare according to the directions above. Add the milk cautiously. More or less (according to the absorbing property of the flour) than the given quantity may be required.
1/8 cupful of sugar or molasses may be added to the mixture. If desired, one more egg may be used in this recipe. Serve with maple or other sirup (see Sirup).
BREAD GRIDDLE CAKES
1 1/2 cupfuls bread crumbs 1 1/2 cupfuls hot milk 3 tablespoonfuls fat 1 to 2 eggs 1/2 cupful flour 1/2 teaspoonful salt 3 teaspoonfuls baking powder
Soak the bread in the hot milk until soft. Add the other ingredients in the order given.
1 cupful of cooked cereal may be used instead of bread crumbs. Rice Griddle Cakes are especially pleasing.