Recipe: Potato Griddle Cakes

Twelve large potatoes, three heaping tablespoonfuls of flour, one teaspoonful of baking powder, one-half teaspoonful salt, one or two eggs, two teacupfuls of boiling milk. The potatoes are peeled, washed and grated into a little cold water (which keeps them white), then strain off water and pour on boiling milk, stir in eggs, salt and flour, mixed with the baking powder; if agreeable, flavor with a little fine chopped onion; bake like any other pancakes, allowing a little more lard or butter. Serve with stewed or preserved fruit, especially with huckleberries.

Recipe: Corn Meal Griddle Cakes

  • 1½ cups corn meal 1 egg well beaten
  • ½ cup flour, ¾ cup milk
  • 4 teaspoons baking powder, ¾ cup water
  • ¾ teaspoon salt, 1 tablespoon melted shortening
  • 1 tablespoon molasses

Mix in order given, beat well, and cook on a hot, greased griddle. If all of the batter is not needed at once, cover what is left, and keep in a cold place; add one-half teaspoon of baking powder, and beat vigorously before using; or half of the recipe may be used and the extra half egg used in some other way.

Better Meals for Less Money, by Mary Green (Year 1909)

Recipe: Plain Griddle Cakes

  • 1½ cups flour, 1 egg well beaten
  • 3 teaspoons baking powder, 1 tablespoon melted shortening
  • ½ teaspoon salt, ½ cup milk
  • 1 tablespoon sugar, ¾ cup water

Mix and sift dry ingredients; add egg well beaten, shortening, and liquid; beat well, and cook on a hot griddle. The CAKES should be small and should be served very hot with BUTTER and sirup.

Better Meals for Less Money, by Mary Green (Year 1909)

Recipe: Swedish Griddle Cakes

One pint of white flour, sifted; six eggs, whites and yolks beaten separately to the utmost; one saltspoonful of salt; one saltspoonful of soda dissolved in vinegar; milk to make a thin batter.

Beat the yolks light, add the salt, soda, two cupfuls of milk, then the flour and beaten whites alternately; thin with more milk if necessary.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)

Recipe: Buckwheat Cakes without Yeast

Two cups of buckwheat flour, one of wheat flour, a little salt, three teaspoonfuls baking powder; mix thoroughly and add about equal parts of milk and water until the batter is of the right consistency then stir until free from lumps. If they do not brown well, add a little molasses.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)