Baking Griddle Cakes

PROCEDURE IN BAKING GRIDDLE CAKES.–During the preparation of the batter for griddle cakes, have the griddle heating, so that it will be sufficiently hot when the cakes are ready to be baked. Each time, before the baking is begun, grease the griddle, provided it is the kind that requires greasing, by rubbing over it a rind of salt pork or a small cloth pad that has been dipped into a dish of grease. In greasing the griddle, see that there is no excess of grease, as this burns and produces smoke.

When the griddle has become hot enough for the batter to sizzle when it is put on, the baking may be started. Pour the batter on the griddle from the tip of a large spoon, so that the cakes will form as nearly round as possible. When the top surface is full of bubbles, turn the cakes with a spatula or a pancake turner, and allow them to brown on the other side. By the time the cakes are sufficiently browned on both sides, they should be cooked through and ready to serve. If they brown before they have had time to cook through, the griddle is too hot and should be cooled by moving it to a cooler part of the stove or by reducing the heat. A very important point to remember in the baking of griddle cakes is that they should not be turned twice, as this has a tendency to make them heavy.

GRIDDLE CAKES.–As is generally known, griddle cakes are thin batters that are made light with a chemical leavening agent. Eggs are often used in such batters, but it is possible to make very excellent griddle cakes without the use of any eggs. It should also be remembered that the use of too much egg is more certain to make the cakes tough and less palatable than if none is used. The kind of flour used for griddle cakes has much to do with the consistency of the batter used for them. If, when the first cakes are placed upon the griddle, the batter seems to be either too thick or too thin, liquid or flour may be added to dilute or thicken the batter until it is of the right consistency. For instance, if bread flour is used, more liquid may be needed, and if pastry flour is used, more flour may be required.

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