Griddle Cakes and Sour Milk Griddle Cakes

Nothing says down home like calling pancakes griddle cakes.

A bit of generalized pancake advice: you don’t want your pan (or griddle, as the case may be) to be too hot. Medium-low, or if you’re using an electric griddle, 375 deg. Much hotter than that and you’ll end up with a pancake that’s crispy on the outside but raw in the middle. Not yesterdelicious.

(I’m waiting for someone to say that back to me so I can react like this…)

From the box of L.S. from Joplin, Missouri.

Griddle Cakes

2 c. flour
1 t. salt
1-1/2 t. baking powder
2 T. sugar
2 c. milk
1 egg
1 T. melted Crisco

Sour Milk Griddle Cakes

2 c. flour
1 t. salt
1 t. soda
2 c. sour milk
1 egg
1 t. melted Crisco



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