This recipe for Velvet Griddle Cakes was submitted to a newspaper recipe contest by Mrs. Viva Lefter of 302 Shawnee Street of Cambridge City, Indiana in 1923. About a month ago, I made the recipe she submitted for French Griddle Cakes. These two recipes appeared in the same paper, which got me thinking that she might have submitted more recipes. I found that Mrs. Viva Lefter is Viva Jane Roberts who married Marion Earl Lefter in 1913. I found 125 recipes she submitted between 1923 and 1930. I did a little research into Viva and found that her occupation was a cook. I’m going to compile the research I did on Viva and create a page outlining her life and the recipes she made. She has an interesting life in the records and newspaper articles I found about her.
On to the recipe…the texture of these pancakes are smooth and creamy. These are not like the light fluffy pancakes we normally have in this house. They are dense, chewy and delicious! The batter made enough for 14 thick pancakes. I used a 1/3 measuring cup when I scooped them out and made sure I patted them as thin as I could so they would cook all the way through. These took longer to cook than normal pancakes since they are thicker.
The cost of the ingredients for this recipe came to $1.01 and would serve 7 people, making each serving 14 cents without the butter and syrup included.
Velvet Griddle Cakes
2 1/2 cups flour
1/2 teaspoon salt
4 teaspoons baking powder
1 1/2 tablespoons sugar
2 beaten egg yolks
2 cups milk
1 tablespoon melted fat
2 beaten egg whites
Measure, mix and sift the first 4 ingredients; add the milk, egg yolks and fat, and mix thoroughly. Fold in the stiffly beaten whites and cook on a well greased griddle. Serve with butter and sirup. This may be changed by putting in 1 cup of either of the following ingredients: Corn, boiled rice, oatmeal mush, mashed potatoes, sweet potatoes or berries.
Mrs. Niva [Viva] Lefter, 302 Shawnee St., Cambridge City, Ind.
Printed in The Richmond Item on November 30, 1923
Mrs. Lefter's Velvet Pancakes
A pancake recipe from 1923.
- 2 1/2 cups flour
- 1/2 tsp salt
- 4 tsp baking powder
- 1 1/2 tbsp sugar
- 2 large eggs separated and beaten
- 2 cups milk
- 1 tbsp butter melted
Mix dry ingredients together and add the wet ingredients. Mix thoroughly.
Cook on a hot griddle using about 1/3 cup of batter for each pancake. Serve hot with butter and syrup.