Vintage Griddle Cakes (1943)

 

 

On the weekends I like to pull out the stops a bit and make something special for breakfast. Just because I live all on my own now doesn't mean that I can't still do that. Usually at the weekend you will find me enjoying bacon and eggs or pancakes or something similar! 

I do need to apologize for the photos today.  It's such a dull and gloomy day and although I like to take my photos with natural light, I was forced today to take them at my dining room table as I just could not get decent photos in front of my window. I hope you will forgive me!

 

The recipe I am sharing today for these tasty Griddle Cakes was adapted from one found in the Vintage Better Homes & Garden Cookbook, published in 1943.

I love cookbooks, and I confess that I love vintage cookbooks most of all. Although some adaptations need to be made according to present knowledge and ingredients, most of the recipes in them are sound and well worth trying.

 

So it is with this griddle cakes (or pancakes as they are also known) recipe which I am sharing with you today.  I confess that these are some of the best pancakes I have ever made or eaten.

They are light and fluffy and puff up very nicely, without deflating after you cook them.  Always a bonus!  They have become my favorite pancakes! 

 

Perfect for serving fresh off the griddle with butter and syrup and your favorite bacon and sausages.  I know, I am a glutton at the weekend!

Usually, I will also add canned sliced peaches, but today I didn't have any!

 

Just look at how lovely and puffed up those pancakes are! And this is after sitting in the oven while I take the time to cook all of them!!

Normally they will deflate somewhat in the waiting. Not so with this recipe. Not so! They were lovely, light and quite puffed! 

 

WHAT YOU NEED TO MAKE VINTAGE GRIDDLE CAKES (1943)

Pretty basic ingredients. There is nothing out of the ordinary here. 

• 2 cups (480ml) of whole milk
• 2 large free-range eggs, beaten
• 2 TBS melted shortening (I use butter)
• 2 1/2 - 3 cups (312g - 374g) of plain all-purpose flour
• 1 tsp salt
• 4 tsp baking powder
• 2 TBS sugar

 

I like to begin with all of my ingredients being at room temperature. I am not sure if this is what makes the difference or not, but it is just how I do things.

I also like to use whole milk. In face I keep nothing but whole milk in my house. It doesn't make sense for me to buy several kinds of milk when there is really only me living here.

 

I don't really like using shortening if I can help it, which means I almost always substitute butter for it, which works fine in this recipe.   I do also like to butter the griddle pan a bit.  Just me. The recipe doesn't ask for it.  But, really, can you ever have too much butter?

Most times I don't need a full three cups to make these. This can vary according to the weather (damp or dry) and of course the brand of flour. You only need to use as much as will give you a thick droppable consistency. Not too thick. Not too thin.

 

HOW TO MAKE VINTAGE GRIDDLE CAKES (1943)

It's a pretty basic recipe. Measure and whisk, then cook/bake. In the UK I had a dedicated griddle pan. Here in Canada, I have to just use a skillet, which works fine.

Whisk the milk, eggs, melted shortening/butter together in a large bowl.

Sift together the flour, baking powder and salt. Add to the liquid ingredients and mix thoroughly to combine until smooth. (Begin with 2 1/2 cups of flour and only add the remaining flour to give you a proper consistency. It should be thick, but not overly so.)

Heat your griddle pan or skillet until quite warm over medium heat.

Ladle the batter onto the ungreased griddle pan using a 1/4 cup measure, spreading it out with the bottom of the cup until you have an even circle.

 

Cook until the mixture is covered with small bubbles on top and is starting to look dry. It should also be golden brown on the bottom. Flip over and cook the other side until golden brown.

Keep warm in a low oven until you have cooked all of your griddle cakes.

Serve hot with pats of butter and maple syrup.

 

I can promise you I didn't eat everything on that plate! haha  It was for presentation purposes only. I probably only ate one of the pancakes, a sausage and two strips of bacon. (I adore bacon and I only ever very seldome have it. Oh how I miss British bacon.)

The plate is a very old China one that my sister gave me to use for my food photos. The  cloth is a fluor sac tea towel that I hand embroidered. The cute tea cosy is one that a lovely friend knit for me.  Together I thought they made a beautiful vintage presentation.  But perhaps that is only my own flight of fancy!

 

There is no shortage of pancake recipes here in The English Kitchen.  These griddle cakes today are very similar to what are called Griddle scones or Scotch Pancakes or Irish Pancakes in the UK, usually served with jam.  Some other ones you may enjoy are:

Fluffy Ricotta Pancakes.  These fluffy pancakes have a deliciously creamy texture. They make a particularly scrumptious breakfast for that special someone in your life, but they also make a delicious dessert when topped with sweetened whipped cream!

Oatmeal Cookie Pancakes.  Oatmeal Cookie Pancakes are the best! You get all the wholesome and nutty flavor of a tasty Oatmeal Cookie . . . except in the glorious deliciousness of a breakfast pancake!

Yield: 16 pancakes

Author: Marie Rayner

Vintage Griddle Cakes (1943)

Prep time: 5 MinCook time: 30 MinTotal time: 35 Min

One of the best pancake recipes I have ever made. Light and fluffy and thick!

Ingredients

• 2 cups (480ml) of whole milk
• 2 large free-range eggs, beaten
• 2 TBS melted shortening (I use butter)
• 2 1/2 - 3 cups (312g - 374g) of plain all-purpose flour
• 1 tsp salt
• 4 tsp baking powder
• 2 TBS sugar

Instructions

1. Whisk the milk, eggs, melted shortening/butter together in a large bowl.
2. Sift together the flour, baking powder and salt. Add to the liquid ingredients and mix thoroughly to combine until smooth. (Begin with 2 1/2 cups of flour and only add the remaining flour to give you a proper consistency. It should be thick, but not overly so.)
3. Heat your griddle pan or skillet until quite warm over medium heat.
4. Ladle the batter onto the ungreased griddle pan using a 1/4 cup measure, spreading it out with the bottom of the cup until you have an even circle.
5. Cook until the mixture is covered with small bubbles on top and is starting to look dry. It should also be golden brown on the bottom. Flip over and cook the other side until golden brown.
6. Keep warm in a low oven until you have cooked all of your griddle cakes.
7. Serve hot with pats of butter and maple syrup.

Notes

The time is estimated for what it might take to cook all of the pancakes. It should take you no more than 3 or 4 minutes to cook each individual one.

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