- Sift before measuring: 1 cup cake flour.
- Resift with: 1 teaspoon sugar, 1/2 teaspoon salt, 3/4 teaspoon double-acting baking powder, 1/2 teaspoon baking soda.
- Beat until light: 1 egg.
- Add: 1 cup buttermilk, 1 to 2 tablespoons melted butter.
- Combine the sifted and the liquid ingredients with a few swift strokes. Before cooking, test the griddle by letting a few drops of cold water fall on it. If the water bounces and sputters, the griddle is ready to use. If the water just sits and boils, the griddle is not hot enough. If the water vanishes, the griddle is too hot. See illustration on 236.
- To assure a well-rounded cake, don't drop the batter from on high but let it pour from the tip of a spoon. Make the cakes large or small. It will be two to three minutes before the cakes are ready to turn. When bubbles appear on the upper surfaces, but before they break, lift the cakes with a spatula to see how well they have browned.
- Turn the cakes only once and continue cooking them until the second side is done. Cooking this side takes only about half as long, and the second side never browns as evenly. Serve the cakes at once.
- If this is not possible, keep them on a toweled baking sheet--well separated by the tea towel-in a 200Â° oven. Or fold for yourself a sort of cloth file in which to store them. Never stack one on the other without the protection of cloth-for the steam they produce will make the cakes flabby.
|Nutrition Facts |
Serving Size: 3
Servings: Makes About 10 cake
Amount Per Serving
Calories 82 Calories from Fat 45
|% Daily Value*|
|Total Fat 5g 7%|
|Saturated Fat 4g 20%|
|Cholesterol 27mg 9%|
|Sodium 254mg 10%|
|Total Carbohydrates 17g 5%|
|Dietary Fiber 2g 8%|
|Sugar 6g %|
|Protein 5g 8%|
|* Percent Daily Values are based on 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.|