Mix and sift the flour, salt, sugar, and soda. Add to these the sour milk and the egg well beaten. If the milk is thick, the quantity should be increased accordingly. Beat the mixture thoroughly and bake at once on a hot griddle.
42. CORN GRIDDLE CAKES.--The addition of corn meal to a griddle-cake mixture adds variety and food value and produces an agreeable flavor. Where corn meal is cheap, it is an economical ingredient to use in griddle cakes and other hot breads.
CORN GRIDDLE CAKES
(
Sufficient to Serve Six
)
- 1/2 c. corn meal
- 1-1/2 c. boiling water
- 2 c. milk
- 2 c. flour
- 5 tsp. baking powder
- 1-1/2 tsp. salt
- 1/4 c. sugar
- 1 egg
- 2 Tb. melted fat
Add the corn meal to the boiling water, boil 5 minutes, and turn into a bowl. Then add the milk. Next, mix and sift the flour, baking powder, salt, and sugar, and stir them into the first mixture. Beat the egg and add to the whole. Finally, stir in the melted fat. Bake on a hot griddle.
43. RICE GRIDDLE CAKES.--If a change in the ordinary griddle cakes that are used for breakfast is desired, rice griddle cakes should be tried. Besides lending variety, the addition of rice to a griddle-cake mixture helps to use up any left-over rice that may have been cooked for another purpose. Steamed or boiled rice used for this purpose should be broken up with a fork before it is mixed in the batter, so that the grains of rice will not stick together in chunks.
RICE GRIDDLE CAKES