When browsing though old books and magazines, I always keep a lookout for easy-to-make, hundred-year-old breakfast recipes. So when I saw a recipe for Sour Milk Griddlecakes in a 1915 home economics textbook, I just had to give it a try.
Of course, griddlecakes are just another name for pancakes, but somehow even the name evokes old-fashioned goodness.
The Sour Milk Griddlecakes did not disappoint. Unlike most modern recipes, this recipe doesn’t call for any sugar, so the griddlecakes have a very delicate, slightly tangy, neutral flavor that is ready to soak up the goodness of syrups, jams, or other sweet toppings.
Here’s the recipe updated for modern cooks:
Sour Milk Griddlecakes (Pancakes)
2 1/2 cups flour
1/2 teaspoon salt
1 1/4 teaspoon baking soda
2 tablespoons butter, melted
2 cups milk
1 tablespoons vinegar
Put all ingredients in a mixing bowl, beat until smooth. Heat a lightly greased griddle or skillet to a medium temperature, then pour or scoop batter onto the hot surface to make individual pancakes. Cook until the top surface is hot and bubbly, and then flip and cook other side.
Here’s the original recipe:
This recipe is from an era when pasteurized milk was not the norm since it calls for sour milk. In the old days raw milk would sour—but still be good for cooking. Vinegar can be used to “sour” pasteurized milk, so I made that adaptation when modernizing the recipe.