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McCall's 1963 with Edits

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

Saffron's Table: Griddlecake Batch Matrix

McCall's Cookbook, 1963

Griddlecakes, Bon Appétit!

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