Diner Griddle Cakes 1936 Recipes

CORNMEAL GRIDDLE CAKES (PRE-1940'S)

Steps:

• Mix and sift dry ingredients.
• Combine beaten egg and milk.
• Add to dry ingredients.
• Stir in shortening.
• Pour on a hot griddle.

FANNIE FARMER GRIDDLECAKES

Steps:

• Mix together the dry ingredients. Add the beaten egg and melted butter and stir vigorously, adding more milk, if necesary, to make the batter just thin enough to pour. Drop by spoonfuls or pour from pitcher onto heated and greased griddle or frying pan using medium heat. When full of bubbles and the underside is browned, turn and brown the other side. Serve with maple syrup and additional butter.

GRIDDLE CAKES

Steps:

• Lightly grease a heavy nonstick pan (i.e. spray with non-stick cooking spray), and start heating it at medium-high heat.
• Sift together the dry ingredients in one bowl.
• In a separate bowl, combine the eggs, milk, and butter.
• Now combine the dry and wet ingredients together, stirring just enough to moisten the dry ingredients. Do not worry about getting rid of all of the lumps. (It is important to combine the dry and wet ingredients separately, and then combine them together to reduce the amount of time that the gluten in the flour has to toughen up.).
• Pour the batter onto the hot pan in about 4" circles.
• Flip the cakes when they get bubbly on the one side.
• Continue cooking until the bottom browns. I usually peek by pulling up the edge with a spatula.
• If the griddle cakes are cooking too fast, reduce the heat.
• Never flip the griddle cakes more than once as this will make them heavy.
• Serve the griddle cakes immediately even if this means that people have to eat at different times because there are not enough to go around when the first batch comes off of the griddles.

WISCONSIN DINER GRIDDLE CAKES

Steps:

• Combine first five dry ingredients.
• In another bowl whisk the egg, yogurt, buttermilk and melted butter. Add the dry ingredients, stirring just until combined.
• Heat griddle and 1 tablespoons butter over medium-low heat.
• Pour 1/4 cup batter onto griddle for each pancake. Cook 2 minutes, until golden (these won't bubble as much as regular pancakes so watch closely), flip and cook 2 minutes more, until the center springs back when pressed.
• Use additional 1 tablespoons butter to grease griddle for next batch, if necessary.

KENTUCKY GRIDDLE CAKES

Steps:

• Mix together the dry ingredients in one bowl, the wet ingredients in another bowl.
• Stir the wet into the dry using a wooden spoon, mixing just enough to blend- don't overmix; batter should be slightly lumpy.
• Heat a griddle,greased lightly with some additional oil or nonstick spray, over medium to medium-high heat until a drop of water sizzles when dropped onto the pan.
• Stir the batter again briefly (since it will have settled), and drop a scant 1/4 cupful of batter onto the pan for each cake.
• Cook until bubbles form and burst and the bottom is light brown, adjusting heat if needed to keep from burning bottoms.
• Flip over and cook the other side for 1-2 minutes, just until browned (if you touch it with your finger, no imprint will remain).
• NOTE: If batter is too thick, add a little more buttermilk.
• Serve with warm syrup.