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My mom use to make these all the time for us and I just thought I'd share this wonderful recipe.
*To make sour milk~ pour 1 tsp of white vinegar into a cup of regular milk and use as directed.
Sift flour, measure, resift twice with the next 4 ingredients (old cookbook directions, who does this anyway?), the last time into a 2-qt mixing bowl. Beat egg, stir in milk, add all at once to flour mixture. Beat with egg beater until just smooth, add shortening and beat until blended.
Pour batter by 1/4 cupfuls onto ungreased (I use a little melted butter) moderately hot griddle. Bake until golden brown on both sides. I flip when I see the edges starting to dry and bubbles on the tops. Serve with butter and syrup.
Source: From an old cookbook called "Modern Encyclopedia of Cooking" 1947
By Sharon from Modesto, CA
In large bowl, combine milk, eggs, baking mix and cinnamon until large lumps disappear (batter will be thick). Lightly grease griddle or large skillet; heat over medium heat. For each pancake, pour 1/4 cup batter onto griddle. Cook until bubbles form and tops look dry. Turn pancakes; cook until golden brown on bottoms. Serve warm with butter and syrup. Makes 10 griddle cakes.
By Robin from Washington, IA
For sauce, place strawberries, orange juice, lemon juice and peel in large bowl. Mash berries with pastry blender or fork; set aside.
For griddle cakes, whisk eggs and cottage cheese in medium bowl until well blended (cottage cheese should still be slightly lumpy). Add flour, sugar, butter and salt; mix well. Lightly brush griddle or large skillet with oil; heat over medium high heat until hot, but not smoking.
For each pancake, pour scant 1/4 cup batter onto griddle. Cook 2-3 minutes or until bubbles form and tops look dry. Turn pancakes; cook 1 minute longer or until golden brown on bottoms.
Serve with strawberry-orange sauce.
By Robin from Washington, IA
