New England Buttermilk Griddle Cakes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This recipe is from The Woman's Day Encyclopedia of Cooking circa 1969. My children's friends, now adults themselves remember having them and ask for the recipe when I see them. I always make extras for my grandkids to take home for a breakfast during during the school week. Read more . To adapt the recipe for wonderfully tender waffles, simple separate the eggs, beat the egg whites to peaks and fold into the batter gently as the last step. Ingredients:
2 c flour |
1 tbl sugar |
1 tsp salt |
3 tsp baking powder |
1/4 c oil |
2 large eggs |
1 c + buttermilk |
or |
buttermilk baking mix may be used, follow directions on container |
Directions:
1. Heat griddle or pan
2. Mix all ingredients together, adding however much milk is needed to make a pourable, but not thin batter.
3. Grease the griddle or pan with shortening
4. Using a spoon or a pitcher, pour the batter onto the griddle, making the size griddle cakes desired
5. When small bubbles rise to the surface of the griddle cake, flip over and cook an additional minute or minute and a half.
6. Serve with butter and HOT syrup.
7. IMPORTANT - Heat the maple syrup in the microwave.......there is no good reason to pour cold syrup on hot griddle cakes....that defeats the purpose of a hot breakfast!
8. Any extras can be cooled and stored in freezer bags in a single layer.....heat in the toaster for a quick, hot breakfast.
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