CookEat Recipe
Grape-Nuts Cakes
Flannel griddle cakes with two tablespoons Grape-Nuts cereal folded into the No136 batter. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1268. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use the plain source-named granular Grape-Nuts cereal and melted lard, retaining two tablespoons cereal added to the full batter. Verify 74°C centres and serve hot on the documented napkin-lined dish with maple syrup separately. Limites : Cereal packet/granule size, actual softening, batter output, final cake count and grease/syrup amounts are unknown. Four per pan is technique, not yield; two tablespoons cereal has no invented gram conversion.
Method
Steps
Step 1
Whisk 113 g sifted wheat flour, TWO whole eggs,14 g powdered sugar,7 g baking powder, provisional QUARTER teaspoon salt, EIGHTH teaspoon nutmeg and 240 mL COLD milk until thoroughly thickened. Add TWO tablespoons plain ready-to-eat granular Grape-Nuts cereal to the SAME batter and mix well.
Step 2
Lightly grease a large hot pan with a LITTLE melted LARD. Ladle approximately TWO-AND-HALF-INCH rounds, FOUR per pan batch. Cook ONE AND HALF minutes EACH side as guides, turning and continuing until centres are set through and reach 74°C.
Step 3
Repeat with the actual remaining batter. Dress hot cakes on a hot dish lined with a plain food-safe napkin and serve maple syrup SEPARATELY. Actual total cake count remains unmeasured.
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