“Wonderful with maple syrup, this old favorite is from the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.”
READY IN:
17mins
YIELD:
18 griddlecakes
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Sift dry ingredients together.
  2. Beat eggs, add sour milk or buttermilk and melted butter; add to dry ingredients gradually, beating to obtain a smooth batter.
  3. Drop from a spoon onto a hot, greased griddle and brown on both sides.

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