Griddle Cakes

Amish Cooking, p. 48

1 1/3 cups all-purpose flour

2 tablespoons sugar

3 teaspoons baking powder

3 tablespoons melted shortening or oil

1 egg

¾ teaspoon salt

1 ¼ cups milk

Combine all the ingredients and mix them well. 

And then behold, and lo: you have made pancake batter from something other than Bisquick.

Lightly grease a skillet for the first griddle cakes only. Fry them until they are puffy and bubbly, turning to brown the other side. 

Use 1/4 c. batter at a time to get ten pancakes out of this. Watching the bubbles helps you know when to flip 'em.

My pancakes are never as photogenic as the ones in the cookbook.

Then serve them hot with butter and maple syrup. This recipe yields ten 6-inch griddle cakes. 

I opted for no butter and a deluge of maple syrup. It's your call. 

My Rating: 4/5 "These are just really good pancakes. They're fluffy and flavorful without being too sweet. They're great by themselves or as a vehicle for your favorite syrup!"