I love a good pancake with warm syrup. This griddle cakes recipe made a very stiff batter. I actually thinned it out with more milk than the recipe called for and it still created a very thick pancake. In the picture below, the batter isn’t running off the whisk, it is being pulled up and suspended from the bowl. Very thick.
I did cook one pancake before thinning out the batter and I couldn’t pat it down thin enough and it didn’t cook through. I added an additional 1/2 cup of milk and then made the pancakes. They have a different texture, more like bread than fluffy pancake. This recipe doesn’t use any eggs or oil, which I found interesting and probably contributes to the different texture.
I used an ice cream scoop since the batter was thicker than a regular pancake. I made sure to cook them slowly over low heat so the middles would cook through. My daughters loved these and deemed them their new favorite….I think it was the homemade syrup I served with them.
I made the rich caramel syrup that goes with these pancakes in an earlier post. The recipe made eight pancakes and would serve four people. I could only eat one pancake since the syrup is really rich. This recipe is really cheap to make. The cost of the ingredients was only 58 cents, making the cost per person 15 cents.
Griddle Cakes With Rich Caramel Syrup. 2 cups flour, 1/2 teaspoon salt, 3 teaspoons baking powder, 1 tablespoon sugar, 1 1/2 cups milk. Mix and sift dry ingredients; Add milk; beat well. Bake on greased hot griddle or frying pan.
Printed in The Richmond Item printed on November 30, 1923
Griddle Cakes - Old Fashioned Pancakes
- 2 cups Flour
- 1/2 tsp Salt
- 3 tsp baking powder
- 1 tbsp Sugar
- 2 cups milk original recipe calls for 1 1/2 cups
Mix the dry ingredients together and add milk. Mix thoroughly. Scoop onto hot griddle and cook.