Corn Flake Griddlecakes

A hundred years ago people ate many unprocessed, local foods – but, even way back then, many processed foods were available; and, cooks often considered them more modern and up-to-date than more natural foods. This week I decided to make a recipe that called for two commercially manufactured foods – corn flakes and Crisco.

The recipe I selected was for Corn Flake Griddlecakes. This recipe is from a 1919 cookbook published by Procter and Gamble that promoted the use of Crisco.

And, even though I am somewhat biased against using highly processed foods as an ingredient, I must admit that the Corn Flake Griddlecakes were delicious. They were thick, yet light, with just a hint of the toasty corn flakes.

Here’s the original recipe:

recipe for corn flake griddlecakes
Source: Recipes for Everyday by Janet McKenzie Hill (1919)

And, here’s the recipe updated for modern cooks.

Corn Flake Griddlecakes (Pancakes)

  • Servings: 2 - 3
  • Difficulty: easy
  • Print

1 cup all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 egg

1 cup milk

1 tablespoon shortening

1 cup corn flakes

Put flour, baking powder, salt, egg, milk, and shortening in a mixing bowl, beat until smooth. Stir in corn flakes. Heat a lightly greased griddle to a medium temperature, then pour or scoop batter onto the hot surface to make individual griddlecakes. Cook on one side , then flip and cook other side.

26 thoughts on “Corn Flake Griddlecakes

  1. They look delicious. Did you put the corn flakes in whole or did you crush them? I may have to try this with bran flakes since I have a corn allergy but I think it would work just fine.

    1. I put them in whole. I think that the use of whole corn flakes resulted thicker pancakes than if they were crushed. Bran flakes should also work well.

      1. I made these yesterday with the bran flakes and they were really good. My husband was a big fan. Said I should have doubled the recipe. Thanks for sharing it.

          1. I just had to tell you that I made these again. I wanted to double the recipe but only had 1 cup of bran flakes left. I used them and then put in a cup of crushed shredded wheat biscuits. They turned out just as good as before so if anyone wants to try the recipe, you can experiment with different cereals instead of waiting to buy corn flakes if you don’t have them on hand.

            1. I love it! I never would have thought of using crushed shredded wheat biscuits. Now that I think about it, I have a box of shredded wheat in my cupboard. I may have to give it a try.

  2. Corn flake griddle cakes sound and look like a fun and tasty food. I think it’s so clever what folks use cereal for.

    Years ago, I crushed up cornflakes and use them as breading on chicken baked in the oven.

    1. Now that you mention it, I have a vague memory of doing the same thing. I think that it made a nice crispy coating for the chicken.

  3. I love corn flakes although I rarely buy them because the local stores only sell huge boxes and nothing for a smaller household. I just don’t eat enough cereal to justify the large box! I think this recipe is a good reason to buy a box!

  4. I must try this recipe. It’s a very creative use of corn flakes. Crushed corn flakes can replace bread crumbs in many recipes. It is my go to for chicken and fish coating.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s