Sour Milk Griddlecakes Recipes

SOUR MILK GRIDDLECAKES

Sour Milk Griddlecakes image

Wonderful with maple syrup, this old favorite is from the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories Breakfast

Time 17m

Yield 18 griddlecakes

Number Of Ingredients 7

Ingredients

1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon sugar
2 eggs
1 cup sour milk or 1 cup buttermilk
1 tablespoon butter, melted

Steps:

Sift dry ingredients together.
Beat eggs, add sour milk or buttermilk and melted butter; add to dry ingredients gradually, beating to obtain a smooth batter.
Drop from a spoon onto a hot, greased griddle and brown on both sides.

Nutrition Facts : Calories 62.5, Fat 1.7, SaturatedFat 0.8, Cholesterol 23.7, Sodium 154.1, Carbohydrate 9.3, Fiber 0.3, Sugar 1.4, Protein 2.2

FANNIE FARMER GRIDDLECAKES

Fannie Farmer Griddlecakes image

This recipe comes from an old old Fanny Farmer cookbook that I bought at a yard sale. An inscription inside was dated Dec. 25, 1945. These pancakes, or griddlecakes if you will, are the bomb and the only recipe I will use. Do give it a try...if you like a pancake that has lots of body then you won't be dissapointed.

Provided by Miss Eve

Categories Breakfast

Time 13m

Yield 12 medium pancakes, 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 cups flour
2 1/2 teaspoons baking powder
3 tablespoons sugar
3/4 teaspoon salt
1 egg, slightly beaten
3/4 cup milk (or more)
3 tablespoons melted butter

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.

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