A historical bread from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). This batter should stand a few minutes, after adding the butter and soda, that it should have time to rise a little; in the meantime the griddle could be heating. The second lot always cooks better than the first, as the griddle becomes evenly heated.
Preserved exactly as written in the original source
Stir into one quart of boiling milk three cups of corn meal
After it cools add one cup of white flour, a teaspoonful of salt and three tablespoonfuls of home-made yeast
Mix this over night
In the morning add one tablespoonful of melted butter or lard, two beaten eggs and a teaspoonful of soda dissolved in a little water
Let this batter stand a few minutes after adding the butter and soda, that it should have time to rise a little; in the meantime the griddle could be heating
Take a small stick like a good-sized skewer, wind a bit of cloth around the end of it, fasten it by winding a piece of thread around that and tying it firm
Melt together a tablespoonful of butter and lard. Grease the griddle with this
Between each batch of cakes, wipe the griddle off with a clean paper or cloth and grease afresh
Modern guidance to help you succeed with this vintage recipe
Pouring boiling milk over corn meal gelatinizes the starches, making them more digestible and creating a tender crumb—a technique called scalding. The overnight yeast fermentation develops complex flavors and creates an airy structure, while the morning addition of soda provides extra lift through chemical leavening. The combination of yeast (for flavor and structure) and baking soda (for quick rise) creates griddle cakes with superior texture and taste compared to using either leavener alone.
The overnight batter (through step 3) must be made 8-12 hours ahead. Cover loosely with a kitchen towel and leave at room temperature. Do not refrigerate, as cold temperatures will slow yeast activity. Once the morning ingredients are added, the batter should be cooked within 30 minutes for optimal rise.
Cooked griddle cakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-7 minutes or toast individually. For longer storage, freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat frozen cakes directly in a toaster or 350°F oven for 10 minutes.
AI-generated tips from Chef Cecil's culinary database
The overnight batter (through step 3) must be made 8-12 hours ahead. Cover loosely with a kitchen towel and leave at room temperature. Do not refrigerate, as cold temperatures will slow yeast activity. Once the morning ingredients are added, the batter should be cooked within 30 minutes for optimal rise.
Cooked griddle cakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-7 minutes or toast individually. For longer storage, freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat frozen cakes directly in a toaster or 350°F oven for 10 minutes.
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Put the cakes on by spoonfuls, or pour them carefully from a pitcher, trying to get them as near the same size as possible
As soon as they begin to bubble all over turn them, and cook on the other side till they stop puffing
