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 together dry two cups of Graham flour, one cup wheat flour, two heaping teaspoonfuls of baking powder and one teaspoonful of salt
Then add three eggs well beaten, one tablespoonful of lard or butter melted and three cups of sweet milk
Cook immediately on a hot griddle
Modern guidance to help you succeed with this vintage recipe
The combination of Graham flour (whole wheat) and refined wheat flour creates a balance between nutty flavor and tender texture—too much whole wheat would make the griddle cakes dense and heavy. Baking powder provides immediate leavening when the batter hits the hot griddle, creating light, fluffy cakes. The melted fat coats flour proteins, inhibiting gluten development and ensuring tenderness, while the generous amount of milk creates a pourable batter that spreads evenly on the griddle for consistent cooking.
The dry ingredients can be whisked together and stored in an airtight container for up to 1 week. However, once the wet ingredients are added, the batter must be cooked immediately for best results, as the baking powder begins working as soon as it contacts the liquid.
Cooked griddle cakes can be stored in an airtight container or resealable plastic bag in the refrigerator for up to 3 days. Layer with parchment paper to prevent sticking. Reheat in a 300°F oven for 5-7 minutes, or toast in a toaster for a crispy exterior. For longer storage, freeze for up to 2 months; reheat directly from frozen in the toaster or oven.
AI-generated tips from Chef Cecil's culinary database
The dry ingredients can be whisked together and stored in an airtight container for up to 1 week. However, once the wet ingredients are added, the batter must be cooked immediately for best results, as the baking powder begins working as soon as it contacts the liquid.
Cooked griddle cakes can be stored in an airtight container or resealable plastic bag in the refrigerator for up to 3 days. Layer with parchment paper to prevent sticking. Reheat in a 300°F oven for 5-7 minutes, or toast in a toaster for a crispy exterior. For longer storage, freeze for up to 2 months; reheat directly from frozen in the toaster or oven.
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