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GRIDDLE-CAKES (Very Good)
A historical bread from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913).
A historical bread from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913).
Preserved exactly as written in the original source
Mix the flour and meal
Pour on enough [liquid - text appears cut off]
Modern guidance to help you succeed with this vintage recipe
The combination of whole grain Graham flour and cornmeal creates a hearty griddle cake with complex flavor and sturdy structure. The coarse grains absorb liquid slowly, requiring adequate hydration time for the bran and germ to soften. Yeast provides leavening through fermentation, producing carbon dioxide that creates a tender, airy crumb while developing tangy flavor compounds. The extended fermentation also breaks down phytic acid in the whole grains, improving digestibility and nutrient availability.
The batter can be prepared the night before and refrigerated in a covered bowl for up to 24 hours. This extended fermentation actually improves flavor and texture. Bring to room temperature and stir gently before cooking, adding a splash of liquid if the batter has thickened too much.
Cooked griddle cakes can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 2 months. Reheat in a toaster, toaster oven, or 350°F oven for 5-7 minutes until warmed through and slightly crispy.
AI-generated tips from Chef Cecil's culinary database
The batter can be prepared the night before and refrigerated in a covered bowl for up to 24 hours. This extended fermentation actually improves flavor and texture. Bring to room temperature and stir gently before cooking, adding a splash of liquid if the batter has thickened too much.
Cooked griddle cakes can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 2 months. Reheat in a toaster, toaster oven, or 350°F oven for 5-7 minutes until warmed through and slightly crispy.
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