Raisin Hot Cakes

Serve these with maple sirup some Sunday night for supper or as a dessert after a light dinner.

Two cups sour milk, ½ teaspoon salt, 1 ¼ teaspoons soda, 2 ¼ cups white flour, ¼ cup corn meal, 1 egg, ½ cup seeded and chopped raisins.

Mix and sift flour, salt and soda. Beat egg well and add sour milk. Add raisins to the first mixture and stir… Continue reading


From 1922:

Put two cups corn meal in a bowl with a half teaspoon salt and two tablespoons butter. Slowly pour boiling water over it until it is thoroughly moistened but not sloppy; cover and let it stand all night. Next morning add three well beaten eggs, one cup sweet milk and one cup flour mixed with two and a half teaspoons baking powder. This makes a very thick… Continue reading

Green Pea Pancakes

From 1913:

Mash a pint of boiled shelled peas while hot, with salt and pepper to taste, and a tablespoon of melted butter. Beat in a cup of milk, two beaten eggs, and five tablespoons of flour which you have sifted with a teaspoon of baking powder; whip well and bake on a griddle as you would pancakes of any kind. A soap stone griddle is the best always… Continue reading

Quick buckwheat cakes

The following is the way I make “quick buckwheat cakes”.
Sift dry one pint buckwheat flour and two teaspoons baking powder and one teaspoon brown sugar;
add sufficient water to make a batter. Beat but lightly and bake on a hot griddle.
Serve with cane syrup… Continue reading

Calumet Griddle Cakes

2 level teaspoons Calumet Baking Powder
½ teaspoon salt
1 level teaspoon sugar
2 level teaspoons melted shortening
2 eggs-yolks
1 2/3 cups milk or water

How to Make Them
Mix dry ingredients in flour.
Beat egg yolks and melted shortening in the liquid, add only a part of the liquid mix until smooth. Then add gradually the balance of the liquid until batter is the proper consistency.
Bake… Continue reading