Sour Milk Griddle Cakes, often referred to as pancakes, are a beloved breakfast staple that has stood the test of time. These delicious cakes showcase the combination of basic ingredients and the art of creating light, fluffy, and flavorful pancakes. The history of Sour Milk Griddle Cakes is intertwined with the development of early cooking techniques, where cooks harnessed the natural fermentation of milk and combined it with simple components to create a satisfying morning meal.

Sour Milk Griddle Cakes have roots in early American cooking, where sour milk—milk that had naturally soured due to the presence of lactic acid bacteria—was a common occurrence. Instead of discarding sour milk, cooks found ways to incorporate it into their recipes. The acidity of sour milk, when combined with baking soda, produces carbon dioxide gas, resulting in light and fluffy pancakes.

These griddle cakes have evolved over time, adapting to changing ingredients and tastes. What began as a practical way to utilize sour milk has transformed into a cherished breakfast dish enjoyed by generations.

INGREDIENTS

• 2 cupfuls flour
• 1 tablespoonful melted Crisco (shortening)
• 2 cupfuls sour milk
• 1/2 teaspoonful salt
• 1 teaspoonful baking soda
• 1 egg
• 1 tablespoonful sugar

INSTRUCTIONS

1. Sifting Dry Ingredients:
   • Sift 2 cupfuls of flour and 1/2 teaspoonful of salt into a mixing bowl.
2. Creating Wet Mixture:
   • In a separate container, combine 2 cupfuls of sour milk, 1 well-beaten egg, and 1 tablespoonful of melted Crisco.
3. Incorporating Leavening Agent:
   • Stir in 1 teaspoonful of baking soda into the wet mixture. The combination of the acidic sour milk and baking soda will create bubbles and help the pancakes rise.
4. Adding Sweetness:
   • Incorporate 1 tablespoonful of sugar into the wet mixture to add a touch of sweetness to the pancakes.
5. Mixing Batter:
   • Gradually add the wet mixture to the sifted dry ingredients, stirring until just combined. Do not overmix; a few lumps are okay.
6. Preheating the Griddle:
   • Preheat a griddle or skillet over medium heat. Grease it with Crisco to prevent sticking.
7. Cooking the Pancakes:
   • Drop spoonfuls of the pancake batter onto the hot griddle. Use the back of the spoon to gently spread the batter into round shapes.
8. Browning and Flipping:
   • Cook the pancakes until bubbles form on the surface and the edges appear set. This takes a few minutes.
   • Carefully flip the pancakes using a spatula and cook the other side until golden brown.
9. Serving:
   • Once cooked, the Sour Milk Griddle Cakes should have a golden hue and a fluffy texture.
   • Serve the pancakes hot, accompanied by your favorite syrup.
10. Yield:
    • The recipe yields approximately eighteen pancakes, making it suitable for a hearty breakfast.

In conclusion, Sour Milk Griddle Cakes are a testament to the resourcefulness of cooks who transformed simple ingredients into delectable breakfast treats. These pancakes provide a taste of history, reflecting the practical and flavorful traditions of early American cooking. Whether enjoyed as a morning indulgence or a comforting brunch, Sour Milk Griddle Cakes continue to be a beloved favorite that connects us to the culinary past.