CookEat Recipe
Wheaten Griddle Cakes
Small golden wheat cakes cooked in batches and served with maple syrup on the side. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-0009. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use a well-heated griddle and food-safe eggs and milk. The book says “lightly butter” with melted lard; lard is retained as the actual historic pan fat rather than silently replacing it with butter. Limites : The full batter yield is unspecified; do not infer a fixed number of cakes from the first batch of four. Pan size and exact timing vary.
Method
Steps
Step 1
Whisk the flour, powdered sugar, baking powder, milk and salt with the egg until a smooth, thick batter forms.
Step 2
Lightly coat a hot frying pan or griddle with some melted lard. Ladle four small cakes about 6.4 cm across, leaving room to turn them.
Step 3
Cook about two minutes per side until golden, not dark. Transfer to a warm dish and cover while cooking the remaining batter in the same way.
Step 4
Serve warm with maple syrup separately. The number of later batches depends on the batter and pan.
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