Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 17. One of the earliest known cookbooks by an African American author.
The combination of cream of tartar (acid) and baking soda (base) creates a chemical leavening reaction that produces carbon dioxide, giving these griddle cakes lift and tenderness. Buttermilk's acidity also activates the soda while adding tangy flavor and tenderizing the gluten structure. The rice likely refers to ground rice flour, which creates a delicate, slightly gritty texture characteristic of historic graham cakes and contributes to a crisp exterior on the griddle.
0 notes
Sign in to share your thoughts and connect with the community
Sign In to CommentLoading notes...
Mix ingredients together
Bake on a griddle
The dry ingredients (rice flour, all-purpose flour, salt, cream of tartar, and soda) can be whisked together and stored in an airtight container for up to 1 week. Mix with wet ingredients just before cooking for best rise and texture.
Store cooked cakes in an airtight container in the refrigerator for up to 3 days. Reheat individual cakes in a toaster or on a griddle over medium-low heat for 1-2 minutes per side until warmed through. These cakes are best enjoyed fresh but can be frozen for up to 1 month; thaw overnight in the refrigerator before reheating.
