French Griddle Cakes

Gateau de Plaque a la Francaise

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • Pints of Sifted Flour
  • 6 Eggs
  • A Tablespoonful of Butter
  • An Ounce of Sugar
  • A Cupful of Milk
  • Powdered White Sugar


Beat the yolks of the eggs and the sugar very light; then add the flour and melted butter, and then add the warm milk. Beat all till very light. Add a half teaspoonful of baking powder, and then add the whites of the eggs, beaten to a stiff froth. Beat all till very smooth. Drop a tablespoonful at a time upon the hot griddle; turn quickly and bake on the other side, allowing about two minutes in all; place on a hot platter, butter well and spread with jelly; then roll up, dust with powdered white sugar and serve very hot.