Griddle Cakes · Waffles
Reading edition
SOUR MILK GRIDDLE CAKES
2 cups all-purpose flour 1 teaspoon Arm & Hammer or Cow Brand Baking Soda 1 teaspoon salt 1 tablespoon sugar 2¼ cups sour milk or buttermilk 1 egg 1 tablespoon shortening
1. Sift, then measure flour. Sift again with the baking soda, salt and sugar.
2. Combine well beaten egg, milk and melted shortening.
3. Add the liquid ingredients to the dry ingredients, stirring only until smooth.
4. Heat griddle slowly and evenly. To test the temperature of griddle, place a few drops of cold water on it. If the water forms bubbles which dance merrily, the griddle is the correct temperature for baking the cakes. Grease the griddle, using an unsalted fat, unless it is the type of griddle which requires no greasing.
5. Pour batter from tip of large spoon on griddle. The spoon should be of a size to hold sufficient batter for one cake.
6. Bake, turning each cake when it is browned on the underside, and puffed and slightly set on top. Turn only once. Serve immediately on warm plate.
7. For Flapjacks, make large sized cakes, sprinkle generously with grated maple sugar, then stack 4 or 5 deep and serve in wedge shaped sections.
Amount: 2 dozen cakes See page 33
WAFFLES
2 cups all-purpose flour 1 teaspoon Arm & Hammer or Cow Brand Baking Soda ½ teaspoon salt 1 tablespoon sugar 2 egg yolks 2 cups sour milk or buttermilk ¼ cup melted shortening 2 egg whites
1. Sift, then measure flour. Sift again with the baking soda, salt and sugar.
2. To the well beaten egg yolks, add the sour milk and melted shortening.
3. Add the dry ingredients gradually to the liquid, beating in well.
4. Fold in the stiffly beaten egg whites.
5. Bake on hot waffle iron.
Amount: 6 four-section waffles See page 33
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