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:
And, here’s the recipe updated for modern cooks.
Corn Flake Griddlecakes (Pancakes)
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
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.