March 12, 2017

These griddlecakes are a family favorite. Originally found in my vintage copy of McCall's Cookbook, I've made some tweaks to add some more flavor. 


Adapted from the McCall's Cookbook, 1963 edition 


Makes ~12 (3 inch) Griddlecakes


1 cup All-Purpose Flour, sifted

2 teaspoons Baking Powder

1/2 teaspoon Salt

2 tablespoons Sugar

1 Egg, beaten

1 cup Milk

2 tablespoons (28.4 g) Butter, melted

2 teaspoon Vanilla 


Sift flour, baking powder, salt, and sugar into a medium bowl. 


Whisk the egg, milk, butter, and vanilla in a separate small bowl. 


Add the wet ingredients to the dry ingredients. Do not over mix - batter will be lumpy. 


Slowly heat a large non-stick frying pan or griddle. Test the heat by placing a few drops of water on the pan; water should roll off in drops. 


Use ~ 1/4 cup of batter to make each griddlecake. Cook until you see bubbles forming in the center of the griddlecake, and then flip. Cook until bottom is golden. 


NOTE: When you multiply the batch, you need to increase the flour by 1/4 cup and the Baking Powder by 1/2 teaspoon






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