Sour Milk Griddle Cakes

Sour milk griddle cakes have been a staple in many cultures for centuries, with recipes dating back to ancient times. Originally a way to use up leftover milk that had soured, these cakes have evolved over the years into a beloved breakfast dish enjoyed by people all around the world. The tangy flavor of the sour milk adds a unique twist to the traditional griddle cake, making it a favorite among those looking for something a little different. Whether topped with fruit, syrup, or simply eaten plain, sour milk griddle cakes are a delicious and versatile option for any meal of the day. So next time you’re looking to switch up your breakfast routine, why not give these historical treats a try?

I recreated this recipe using the recipe from the Watkins blue cookbook from 1938.

Griddle Cakes

2 eggs, yolks, whites beaten separately

2 cups sour milk

2 1/2 cups flour

3 teaspoons baking powder

2 tablespoons granulated sugar

1/2 teaspoon baking soda

4 tablespoons melted butter

1/2 teaspoon salt

In a bowl add dry ingredients and mix well to combine. Beat yolks of eggs, add flour mixture alternately with milk. Finally add butter and fold in stiffly beaten egg whites. Mix until thoroughly combined. Pour 1/4 – 1/3 cup of batter on to a hot greased griddle to fry griddle / pancakes. When 1 side starts to bubble then flip to cook the other side.

PRINT RECIPE

Sour-Milk-Griddle-Cakes Download