CookEat Recipe
Cinnamon Cakes
Small cinnamon griddle cakes with maple syrup and sugar offered separately. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1195. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use commercial baking powder and plain rendered leaf lard for the unmeasured pan grease. The source two-and-half-inch dimension describes the ladle opening; four cakes are a pan batch. Cook centres fully beyond the time guides as needed and serve both maple syrup and sugar separately. Limites : Batter viscosity, ladle volume, cooked cake size/count, lard uptake and topping amounts remain unknown. FOUR cakes per pan and source 1.5 minutes each side do not guarantee total yield or centre doneness.
Method
Steps
Step 1
Whisk 227 g sifted flour, TWO raw whole eggs,14 g powdered sugar,7 g commercial baking powder, ONE saltspoon salt, HALF teaspoon ground cinnamon and 237 mL COLD milk until thoroughly thickened; add no extra flour or milk to alter the ratio.
Step 2
Lightly grease a large hot pan with a LITTLE melted plain rendered leaf lard. Use a ladle with a TWO-AND-HALF-INCH opening, pouring FOUR cakes per pan batch. Cook ONE AND HALF minutes EACH side as guides, continuing until the egg-and-flour centres are fully cooked.
Step 3
Move cooked cakes to a hot dish and cover with a clean napkin while making the remaining batter in the same way. Remove the cover for service and serve MAPLE SYRUP and SUGAR in separate vessels.
Cooked it? Rate it.
Cooked 0 times