Sweet Milk Griddle Cakes
Ingredients
Directions
Dissolve 1 teaspoon soda in 1 pint of sweet milk.
Mix 1 cup of flour with 1 rounded teaspoon baking powder.
Combine the two mixtures, add a pinch of salt, and enough flour to achieve the right consistency for baking on a hot griddle.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Flour
- Provides the structure that holds the batter together as the cakes set.
- Baking powder
- Releases gas in the batter, helping the cakes rise and become light.
- Sweet milk (in the method)
- Adds moisture and liquid that hydrates the flour and forms the batter.
The step that matters
Combine the two mixtures and add flour to the right consistency. Mixing the batter only until combined keeps gluten development low, so the cakes stay tender rather than tough. Adding flour gradually helps reach a batter that holds its shape on the griddle without becoming dense.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.