Throwback Thursday: Griddle Cakes
by Keleigh May on March 5th, 2015

Griddle Cakes
  • 2 cupes flour
  • 2 eggs (seperated)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons melted butter
  • 1 heaping tablespoon of sugar
  • 1 1/2 cups milk

Sift flour, salt, sugar and baking powder then add milk and egg yolks, beat well and then add the melted butter. 
Beat the egg whites to a stiff froth and add last. 
Bake on a hot griddle (or cast iron frying pan) greased lightly. 

Griddle Cakes from 1935

Images taken from "The Southern Cook Book"
Published by Culinary Arts Press in 1935 
"The Southern Cook Book of Fine Old Recipes", written in 1935, describes the recipes that made the South known for its fine cookery.  "As you glance through this book you will find many delicious dishes...many excellent combinations.  You will find here the carefully-guarded secrets of real Southern cooking, palatable and tempting to the eye.  You will find accurate, tried and tested recipes...each one a gastronomical delight."  Featuring historic recipes from across the South, "Southern Cookery" will be sure to satisfy your craving for Southern goodness.  
Once upon a time, many years ago, my sister Rachel, Joe and myself were riding in the car when I saw a billboard for a "Griddle Cake". Joe and Rachel died of laughter and they would call me "Griddle Cakes" randomly from time to time ever since. So when I was perusing my historic cookbooks, and saw this recipe, during the week of "National Pancake Day" no less, I had to test it out. The results? Ya'll....this is quite simply the BEST pancake I've ever had. I mean just look how thick it is! It isn't overly dense, it's just moist and thick just like, well a cake! Want to blow the socks off your typical pancake mix? Take a trip back to 1935 and you'll discover that, Where there's a meal, there's a way!

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