Hearty Fannie Farmer Style Griddlecakes
Delve into a nostalgic breakfast experience with these delightful griddlecakes inspired by a cherished Fanny Farmer cookbook from 1945. This classic recipe yields fluffy, thick pancakes that boast a satisfying body and texture, making them a perfect canvas for your favorite toppings. Whether you dress them with warm maple syrup, fresh fruit, or a dollop of whipped cream, these griddlecakes guarantee a delightful start to your day. Whip up a batch for family gatherings or enjoy them on a cozy Sunday morning—either way, they'll quickly become a cherished recipe in your kitchen!
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
flour
1.5 (cups)
baking powder
2.5 (teaspoons)
sugar
3 (tablespoons)
salt
0.75 (teaspoon)
egg
1 (slightly beaten)
milk
0.75 (cups (or more as needed))
butter
3 (tablespoons, melted)
Instructions
1
In a large mixing bowl, combine the flour, baking powder, sugar, and salt, stirring well to ensure even distribution of the dry ingredients.
2
In a separate bowl, slightly beat the egg and then add the milk and melted butter, mixing until well combined.
3
Pour the wet ingredients into the dry ingredients, stirring vigorously until just combined. Adjust the batter's thickness by adding more milk if necessary to achieve a pourable consistency.
4
Preheat a griddle or frying pan over medium heat and lightly grease with butter or oil.
5
Ladle the batter onto the heated griddle, using about 1/4 cup for each pancake. Cook until bubbles begin to form on the surface and the edges look set, about 2-3 minutes.
6
Gently flip the pancakes and cook for an additional 1-2 minutes until golden brown and cooked through.
7
Serve immediately with warm maple syrup and additional butter, if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Hearty Fannie Farmer Style Griddlecakes?
These are fluffy, thick pancakes inspired by a classic recipe from a 1945 Fanny Farmer cookbook, known for their satisfying body and texture.
How many ingredients are in this recipe?
There are 7 primary ingredients: flour, baking powder, sugar, salt, egg, milk, and butter.
What is the history of this griddlecake recipe?
This recipe is inspired by a cherished Fanny Farmer cookbook dating back to 1945.
What type of leavening agent is used?
The recipe uses 2.5 teaspoons of baking powder to ensure the griddlecakes are fluffy.
How much sugar is required?
The recipe calls for 3 tablespoons of sugar.
Should the egg be prepared in a specific way?
Yes, the 1 egg should be slightly beaten before being added to the wet ingredients.
How much milk should I use?
The recipe starts with 0.75 cups of milk, but you can add more as needed to achieve a pourable consistency.
Is the butter melted or cold?
The 3 tablespoons of butter should be melted before being mixed with the other wet ingredients.
How do I mix the dry ingredients?
Combine the flour, baking powder, sugar, and salt in a large mixing bowl and stir well to ensure even distribution.
How are the wet ingredients combined?
In a separate bowl, mix the slightly beaten egg with the milk and melted butter until well combined.
What is the proper technique for combining wet and dry ingredients?
Pour the wet ingredients into the dry ingredients and stir vigorously until just combined.
What should I do if the batter is too thick?
You can adjust the thickness by adding a little more milk until the batter is easy to pour.
What temperature should the griddle be?
Preheat your griddle or frying pan over medium heat.
What should I use to grease the pan?
You can lightly grease the griddle with either butter or oil.
How much batter should I use per pancake?
Use approximately 1/4 cup of batter for each griddlecake.
How long do I cook the first side?
Cook for about 2-3 minutes until bubbles form on the surface and the edges look set.
When is it time to flip the pancake?
Flip the pancakes when bubbles begin to form on the surface and the edges look set.
How long do I cook the second side?
Cook the second side for an additional 1-2 minutes until golden brown and cooked through.
How should these griddlecakes be served?
Serve them immediately with warm maple syrup and additional butter if desired.
What are some suggested toppings?
Suggested toppings include warm maple syrup, fresh fruit, or a dollop of whipped cream.
Are these pancakes good for special occasions?
Yes, they are perfect for family gatherings or a cozy Sunday morning.
What texture can I expect from these griddlecakes?
They are designed to be fluffy and thick with a satisfying texture.
Is this recipe considered comfort food?
Yes, it is tagged as comfort food and a nostalgic breakfast option.
How much flour is needed?
The recipe requires 1.5 cups of flour.
How much salt is used?
The recipe uses 0.75 teaspoons of salt.
Can I make these on a regular frying pan?
Yes, a regular frying pan works perfectly if you do not have a griddle.
Why is it called a 'Fannie Farmer' style?
It is named after the style of recipes found in the classic Fanny Farmer cookbooks, specifically inspired by the 1945 edition.
What is the consistency of the batter?
The batter should be thick enough to have body but thin enough to be pourable.
Is this recipe easy to follow for beginners?
Yes, it uses simple ingredients and standard mixing methods suitable for any home cook.
What tags define this recipe?
Tags include breakfast, pancakes, griddlecakes, classic recipe, fanny farmer, and homemade.