Oatmeal Spice Griddlecakes
Makes 10 (4-inch) Griddlecakes
Ingredients
1 cup sifted all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
¾ teaspoon cinnamon
¼ teaspoon ginger
⅛ teaspoon nutmeg
2 tablespoons sugar
½ cup uncooked quick-cooking oats
2 tablespoons honey
1 egg
1 cup milk
3 tablespoons butter or margarine, melted
Method
1.
Sift
flour with baking powder, salt, cinnamon, ginger, nutmeg and sugar into medium
bowl.
2.
With
rotary beat, beat egg. Add milk and
butter; beat until well mixed.
3.
Pour
into dry ingredients; beat only until combined - batter will be lumpy.
4.
Add
to batter ½ cup uncooked, quick-cooking oats and 2 tablespoons honey.
5.
Meanwhile,
slowly heat griddle or heavy skillet. To
test temperature, drop a little cold water onto hot griddle; water should roll
off in drops.
6.
Use
about ¼ cup batter for each griddlecake; cook until bubbles form on surface and
edges become dry. Turn; cook 2 minutes
longer, or until nicely browned on underside.
Serve with whipped butter.
Oatmeal Spice Griddlecakes were made and prepared by
Shirley-Ann Pearman
Photography by Shirley-Ann Pearman
Recipe derived from McCall’s Cookbook an edition within 1940 and 1950; and the chapter on
Pancakes and Waffles.
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Shirley-Ann Pearman
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