If, when the first cakes are placed upon the griddle, the batter seems
to be either too thick or too thin, liquid or flour may be added to
dilute or thicken the batter until it is of the right consistency. For
instance, if bread flour is used, more liquid may be needed, and if
pastry flour is used, more flour may be required.
GRIDDLE CAKES
(Sufficient to Serve Six)
3 c. flour
5 tsp. baking powder
1 tsp. salt
1/4 c. sugar
1 egg
2-1/4 c. milk
2 Tb. melted fat
Mix and sift the flour, baking powder, salt, and sugar. Beat the
egg, add to it the milk, and pour this liquid slowly into the dry
ingredients. Beat the mixture thoroughly and then add the melted
fat. Bake the cakes on a hot griddle as soon as possible after the
batter is mixed.
41. SOUR-MILK GRIDDLE CAKES.--Very delicious griddle cakes may be made
by using sour milk and soda for the liquid and leavening instead of
sweet milk and baking powder. Besides being particularly appetising,
such cakes serve to use up left-over milk that may have soured. There is
very little difference between the ingredients for this recipe and one
calling for sweet milk, except that sour milk, which is a trifle
thicker in consistency than sweet milk, requires less flour to thicken
the mixture.
SOUR-MILK GRIDDLE CAKES
(Sufficient to Serve Six)
2-1/2 c.
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