A historical bread from Favorite tested recipes of the members of Humboldt Park Chapter O.E.S and their friends (1900).
Preserved exactly as written in the original source
To one cup cooked oatmeal, mashed fine with fork
add one and one-half cups sweet milk, one egg beaten lightly
add one cup graham flour sifted with one and one-half level teaspoon baking powder
Modern guidance to help you succeed with this vintage recipe
The cooked oatmeal adds structure and moisture while creating a tender crumb through its starches, which have already gelatinized during cooking. Mashing the oatmeal fine prevents lumps and ensures even distribution throughout the batter. The graham flour's coarser texture and wheat germ provide nutty flavor and help create a heartier griddle cake that holds together well on the griddle, while the baking powder creates lift despite the density of the whole grains.
The cooked oatmeal can be prepared up to 3 days ahead and stored in an airtight container in the refrigerator. Bring to room temperature before using. The dry ingredients (graham flour and baking powder) can be sifted together and stored in an airtight container for up to 1 week.
Store cooked griddle cakes in an airtight container in the refrigerator for up to 3 days. Reheat individual cakes in a toaster or toaster oven until warmed through and slightly crisp on the outside. For longer storage, freeze cooled griddle cakes in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a 350°F oven for 8-10 minutes.
AI-generated tips from Chef Cecil's culinary database
The cooked oatmeal can be prepared up to 3 days ahead and stored in an airtight container in the refrigerator. Bring to room temperature before using. The dry ingredients (graham flour and baking powder) can be sifted together and stored in an airtight container for up to 1 week.
Store cooked griddle cakes in an airtight container in the refrigerator for up to 3 days. Reheat individual cakes in a toaster or toaster oven until warmed through and slightly crisp on the outside. For longer storage, freeze cooled griddle cakes in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a 350°F oven for 8-10 minutes.
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