Batter Cakes

Galettes de Pate

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 2 Cupfuls of Flour, Finely Sifted
  • 2 Cupfuls of Sweet Milk
  • 2 Tablespoonfuls of Baking Powder
  • 3 Eggs


Keat the whites and the yolks of the eggs separately, the former to a stiff froth. Add the flour to the yolks, and beat till very light. Add the yeast powder and beat again. Then add the sweet milk and beat well. Now add the whites of the eggs and mix all to a very smooth, light batter, as thick as a batter that will run in a stream from the mouth of a spoon. Have ready the hot griddles, which you will grease with lard lightly, or better still, with a piece of fat bacon. Drop the cakes on the griddle from a large spoon, and bake about two minutes to a nice brown, turning first on one side and then quickly on the other. Pile the cakes on a plate in the mouth of the oven, buttering each generously as soon as baked, and send to the table almost as fast as you bake. These are the most delicate and delightful of all Griddle Cakes.

They may also be made with sour milk, instead of sweet, in which case use a half teaspoonful of soda, instead of the baking powder.