Volume 12 , Issue 39

Home Comfort Cookbook - Griddle Cakes & Waffles

I think my grandmother used to make buckwheat cakes back in her day, but those memories and stories are foggy right now. BUT ... We did happen to find Buckwheat Cakes (page 47) and Buttermilk Waffles (page 48_, of our Home Comfort cookbook, for those interested.

Home Comfort Cookbook says, "Few dishes, if any, can compare with good, wholesome, hot griddle cakes or waffles, especially for breakfast -- but they should be really good, since the common variety of heavy, flat, greasy pancake is far too often the direct cause of serious digestive disorder.

Griddle cakes, particularly wheat cakes, should be light, not too thin, and properly cooked without excess of cooking-fat. An iron griddle or a polished sheet of steel thick enough to hold an even heat should be used for best results. This should be but lightly greased, just enough to prevent the cakes from sticking, and the heat should be kept just under the smoking point. The proper turning point is detected by the air bubbles arising to the surface of the batter as it is cooking.

Waffles are cooked in a regulation waffle iron, instead of on a griddle, and the same general rules apply as for griddle cakes. Professional cooks use the simple method of providing a small cup or bowl of melted cooking-fat, and apply it to the waffle and griddle iron with a small brush kept for that purpose. The finished waffle should be of rich golden brown in color, and served while hot and crisp.

Buckwheat Cakes -- 1 cup buckwheat flour; 1/2 cup wheat flour; 3 teaspoons baking podia; 3/4 teaspoon salt; 1 cup cold water; 1/4 cup milk; 1 Tablespoon melted shortening.

Sift well together flours, baking powder, salt and sugar; add melted shortening to milk and water and mis with dry ingredients, beating to a smooth batter. Bake on hot, slightly greased griddle; turn but once.

Buttermilk Waffles -- 2 cups flour; 1 teaspoon soda; 1/4 teaspoon salt; 2 Tablespoons shortening; 1 cup buttermilk; 2 eggs, separated. Sift flour, soda and salt well together; add beaten egg yolks to hall a cup of the buttermilk to make a good pouring batter; beat and fold in egg whites last.   |  View or Add Comments (0 Comments)   |   Receive updates ( subscribers)  |   Unsubscribe

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