Griddle cakes, a beloved breakfast staple enjoyed by many around the world, have a rich and diverse history. Dating back to ancient times, these simple yet delicious cakes have been a go-to comfort food for centuries.
The origins of griddle cakes can be traced back to civilizations like the Greeks and Romans, who cooked flat cakes on hot stones or griddles. Over time, different cultures put their own spin on the recipe, incorporating local ingredients and flavors.
Auto Amazon Links: No products found. Blocked by captcha. Blocked by captcha. Blocked by captcha. Blocked by captcha.
In American history, griddle cakes played a significant role in early colonial cooking, with variations like buckwheat pancakes and johnny cakes becoming household favorites. So next time you indulge in a stack of fluffy pancakes or crispy waffles, remember the long and storied history of griddle cakes that have graced tables throughout the ages.
- Cream of Broccoli Soup
- Eat It By The Handful Popcorn
- Dessert Pizza
- Banana Muffins
- Buttermilk Bran Muffins
I recreated this recipe using the recipe from the Watkins blue cookbook from 1938.
Griddle Cakes
2 cups flour
1 1/2 cups milk
3/4 tsp salt
3 eggs, yolks and whites beaten separately
1 Tablespoon granulated sugar
3 teaspoons baking powder
3 tablespoons melted butter
Mix flour, baking powder, salt and sugar together in a bowl. 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.
Griddle Cakes
Ingredients
- 2 cups flour
- 1 1/2 cups milk
- 3/4 tsp salt
- 3 eggs yolks and whites beaten separately
- 1 Tablespoon granulated sugar
- 3 teaspoons baking powder
- 3 tablespoons melted butter
Instructions
- Mix flour, baking powder, salt and sugar together in a bowl. 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.