Butter Cakes
Ingredients
Directions
Prepare batter
Mix the ingredients until stiff.
Cook on the griddle
Preheat a very hot griddle.
Pour batter onto the griddle.
Cook until ready to turn.
Lower the heat.
Brown the cakes well.
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.
Explore the science
What each ingredient does
- Flour
- Provides the structure that holds the cakes together as they set.
- Baking soda
- Reacts with the acid in matzoon to release gas that lifts the batter.
- Matzoon
- Adds moisture and acidity that tenderize the batter and activate the baking soda.
The step that matters
Lower the heat.. A very hot griddle browns the outside of the cakes before the centre has set. Lowering the heat lets the inside cook through while the surface browns evenly.
“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.
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