Griddle Cakes & Honey Syrup

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Griddle Cakes & Honey Syrup

Yield 12-15 cakes; approx. 3 cups syrup

Author Lily Haxworth Wallace, Ida Bailey Allen

Plain and simple recipes from the 1940s, for everyday hotcakes and syrup that can be made from pantry ingredients. The syrup "can be made in quantity and kept on hand for use as needed with griddle cakes or hot biscuits."

Ingredients

Griddle Cakes

• 1 cup sifted flour
• 1/2 teaspoon salt
• 1 teaspoon Rumford Baking Powder
• 1 tablespoon sugar
• 2 eggs, beaten
• Scant 3/4 cup milk
• 2 tablespoons melted shortening

Honey Syrup

• 1 cup cane or beet sugar
• 1-1/2 cups water
• 1 cup honey (use the best quality & flavor possible)
• 1 cup white corn syrup

Instructions

1. Sift together dry ingredients.
2. Combine eggs with milk, then add to flour gradually, beating until smooth.
3. Stir in shortening and bake on hot greased griddle. When browned on under side, puffed and beginning to set, turn to brown second side.

Extended Honey Syrup

1. Combine the sugar and water and simmer five minutes.
2. Add the honey and corn syrup and bring to boiling point. Keep in a closely covered glass jar.

Lily Haxworth Wallace, Rumford Chemical Works. Rumford Complete Cook Book. Norwood, MA: Norwood Press, 1941.