Fannie Farmer Griddlecakes
This recipe comes from an old Fanny Farmer cookbook. An inscription inside was dated Dec 25, 1945. These pancakes, or griddlecakes, are the bomb and the only recipe I will use. Do give it a try if you like a pancake that has lots of body.
This recipe comes from an old Fanny Farmer cookbook. An inscription inside was dated Dec 25, 1945. These pancakes, or griddlecakes, are the bomb and the only recipe I will use. Do give it a try if you like a pancake that has lots of body.
- Carbohydrate 19.5724356927838 g
- Cholesterol 31.2105555283663 mg
- Fat 11.6674780455154 g
- Fiber 0.00110416666666667 g
- Protein 0.684315970977627 g
- Saturated Fat 7.38753293808908 g
- Serving Size 1 1 medium pancakes, 4-6 serving(s) (52g)
- Sodium 971.713418330541 mg
- Sugar 19.5713315261171 g
- Trans Fat 0.813938082636213 g
- Calories 181 calories
Step-by-step
- Mix together the dry ingredients.
- Add the beaten egg and melted butter and stir vigorously, adding more milk, if necessary, to make the batter just thin enough to pour.
- Drop by spoonfuls or pour from a pitcher onto a heated and greased griddle or frying pan using medium heat.
- When full of bubbles and the underside is browned, turn and brown the other side.
- Serve with maple syrup and additional butter.
My Grandma's Secret Griddlecake Recipe: A Taste of Nostalgia
This isn't just a recipe; it's a trip down memory lane. I found this gem tucked away in an old Fanny Farmer cookbook, a treasure I picked up at a yard sale. The inscription inside, dated December 25th, 1945, whispered tales of Christmas mornings past, hinting at a family tradition waiting to be rediscovered. These aren't your average pancakes; they're griddlecakes, fluffy and golden-brown, imbued with a hearty texture that sets them apart. They’re the kind of pancakes that make you want to reach for another stack, their warmth spreading through you like a comforting hug.
The recipe itself is deceptively simple. Three-quarters of a teaspoon of salt, a generous helping of flour and baking powder, the richness of melted butter, a touch of sweetness from sugar, a lightly beaten egg – these are the humble ingredients that create culinary magic. The magic is truly in the execution. The batter, stirred to a perfect consistency, pours gently onto the heated griddle. The sizzle of the griddle is the soundtrack to a perfect morning, the aroma of baking batter filling the kitchen with comfort and promise. It is a moment of peace, of focus, of connection to the past, and a simple delight.
What makes these griddlecakes truly special is their texture. They're not flat and delicate; they possess a beautiful body, a satisfying heft that delights the senses. Each bite is a testament to simple, wholesome ingredients carefully balanced. It is the perfect vehicle for the sweetness of maple syrup, the richness of melting butter and the pure, unadulterated joy of a home-cooked meal. I remember my grandmother making these for my family every Sunday morning. I can still smell that irresistible buttery aroma, and see the fluffy golden stacks on our kitchen table. They are not just pancakes; they are moments of family time, laughter, and unconditional love. They are a taste of home.
This recipe isn't just about following instructions; it's about creating memories. It's about passing on a culinary legacy, sharing the joy of a simple, delicious breakfast that's as comforting as a warm embrace. It's a recipe that transcends generations, bridging the gap between the past and the present, a slice of history served on a plate. So, gather your ingredients, turn on the griddle, and prepare to be transported back in time with every golden bite.
More than just a breakfast, these griddlecakes are a reminder that the simplest pleasures in life are often the most rewarding. It's a testament to the power of tradition, family, and the timeless magic of a well-loved recipe.
Ingredients:
- 3/4 teaspoon salt
- 1 1/2 cups flour
- 2 1/2 teaspoons baking powder
- 3 tablespoons melted butter
- 3 tablespoons sugar
- 1 egg, slightly beaten
- 3/4 cup milk (or more)
Pro Tip: Don't overmix the batter! A few gentle stirs are all it takes to combine the ingredients. Overmixing will result in tough pancakes.
