On the weekends I like to pull out the stops a bit and make something special for breakfast. Just because I live all on my own now doesn't mean that I can't still do that. Usually at the weekend you will find me enjoying bacon and eggs or pancakes or something similar!
I do need to apologize for the photos today. It's such a dull and gloomy day and although I like to take my photos with natural light, I was forced today to take them at my dining room table as I just could not get decent photos in front of my window. I hope you will forgive me!
.jpg "BHG 1943 Cookbook")
The recipe I am sharing today for these tasty Griddle Cakes was adapted from one found in the Vintage Better Homes & Garden Cookbook, published in 1943.
I love cookbooks, and I confess that I love vintage cookbooks most of all. Although some adaptations need to be made according to present knowledge and ingredients, most of the recipes in them are sound and well worth trying.
.JPG "Vintage Griddle Cakes (1943)")
So it is with this griddle cakes (or pancakes as they are also known) recipe which I am sharing with you today. I confess that these are some of the best pancakes I have ever made or eaten.
They are light and fluffy and puff up very nicely, without deflating after you cook them. Always a bonus! They have become my favorite pancakes!
.JPG "Vintage Griddle Cakes (1943)")
Perfect for serving fresh off the griddle with butter and syrup and your favorite bacon and sausages. I know, I am a glutton at the weekend!
Usually, I will also add canned sliced peaches, but today I didn't have any!
.JPG "Vintage Griddle Cakes (1943)")
Just look at how lovely and puffed up those pancakes are! And this is after sitting in the oven while I take the time to cook all of them!!
Normally they will deflate somewhat in the waiting. Not so with this recipe. Not so! They were lovely, light and quite puffed!
.JPG "Vintage Griddle Cakes (1943)")
WHAT YOU NEED TO MAKE VINTAGE GRIDDLE CAKES (1943)
Pretty basic ingredients. There is nothing out of the ordinary here.
- 2 cups (480ml) of whole milk
- 2 large free-range eggs, beaten
- 2 TBS melted shortening (I use butter)
- 2 1/2 - 3 cups (312g - 374g) of plain all-purpose flour
- 1 tsp salt
- 4 tsp baking powder
- 2 TBS sugar
.JPG "Vintage Griddle Cakes (1943)")
I like to begin with all of my ingredients being at room temperature. I am not sure if this is what makes the difference or not, but it is just how I do things.
I also like to use whole milk. In face I keep nothing but whole milk in my house. It doesn't make sense for me to buy several kinds of milk when there is really only me living here.
.JPG "Vintage Griddle Cakes (1943)")
I don't really like using shortening if I can help it, which means I almost always substitute butter for it, which works fine in this recipe. I do also like to butter the griddle pan a bit. Just me. The recipe doesn't ask for it. But, really, can you ever have too much butter?
Most times I don't need a full three cups to make these. This can vary according to the weather (damp or dry) and of course the brand of flour. You only need to use as much as will give you a thick droppable consistency. Not too thick. Not too thin.
.JPG "Vintage Griddle Cakes (1943)")
HOW TO MAKE VINTAGE GRIDDLE CAKES (1943)
It's a pretty basic recipe. Measure and whisk, then cook/bake. In the UK I had a dedicated griddle pan. Here in Canada, I have to just use a skillet, which works fine.
Whisk the milk, eggs, melted shortening/butter together in a large bowl.
Sift together the flour, baking powder and salt. Add to the liquid ingredients and mix thoroughly to combine until smooth. (Begin with 2 1/2 cups of flour and only add the remaining flour to give you a proper consistency. It should be thick, but not overly so.)
Heat your griddle pan or skillet until quite warm over medium heat.
Ladle the batter onto the ungreased griddle pan using a 1/4 cup measure, spreading it out with the bottom of the cup until you have an even circle.
.JPG "Vintage Griddle Cakes (1943)")
Cook until the mixture is covered with small bubbles on top and is starting to look dry. It should also be golden brown on the bottom. Flip over and cook the other side until golden brown.
Keep warm in a low oven until you have cooked all of your griddle cakes.
Serve hot with pats of butter and maple syrup.
.JPG "Vintage Griddle Cakes (1943)")
I can promise you I didn't eat everything on that plate! haha It was for presentation purposes only. I probably only ate one of the pancakes, a sausage and two strips of bacon. (I adore bacon and I only ever very seldome have it. Oh how I miss British bacon.)
The plate is a very old China one that my sister gave me to use for my food photos. The cloth is a fluor sac tea towel that I hand embroidered. The cute tea cosy is one that a lovely friend knit for me. Together I thought they made a beautiful vintage presentation. But perhaps that is only my own flight of fancy!
.JPG "Vintage Griddle Cakes (1943)")
There is no shortage of pancake recipes here in The English Kitchen. These griddle cakes today are very similar to what are called Griddle scones or Scotch Pancakes or Irish Pancakes in the UK, usually served with jam. Some other ones you may enjoy are:
Fluffy Ricotta Pancakes. These fluffy pancakes have a deliciously creamy texture. They make a particularly scrumptious breakfast for that special someone in your life, but they also make a delicious dessert when topped with sweetened whipped cream!
Oatmeal Cookie Pancakes. Oatmeal Cookie Pancakes are the best! You get all the wholesome and nutty flavor of a tasty Oatmeal Cookie . . . except in the glorious deliciousness of a breakfast pancake!
Yield: 16 pancakes
Vintage Griddle Cakes (1943)
Prep time: 5 MinCook time: 30 MinTotal time: 35 Min
One of the best pancake recipes I have ever made. Light and fluffy and thick!
Ingredients
- 2 cups (480ml) of whole milk
- 2 large free-range eggs, beaten
- 2 TBS melted shortening (I use butter)
- 2 1/2 - 3 cups (312g - 374g) of plain all-purpose flour
- 1 tsp salt
- 4 tsp baking powder
- 2 TBS sugar
Instructions
- Whisk the milk, eggs, melted shortening/butter together in a large bowl.
- Sift together the flour, baking powder and salt. Add to the liquid ingredients and mix thoroughly to combine until smooth. (Begin with 2 1/2 cups of flour and only add the remaining flour to give you a proper consistency. It should be thick, but not overly so.)
- Heat your griddle pan or skillet until quite warm over medium heat.
- Ladle the batter onto the ungreased griddle pan using a 1/4 cup measure, spreading it out with the bottom of the cup until you have an even circle.
- Cook until the mixture is covered with small bubbles on top and is starting to look dry. It should also be golden brown on the bottom. Flip over and cook the other side until golden brown.
- Keep warm in a low oven until you have cooked all of your griddle cakes.
- Serve hot with pats of butter and maple syrup.
Notes
The time is estimated for what it might take to cook all of the pancakes. It should take you no more than 3 or 4 minutes to cook each individual one.
Thanks so much for visiting. Do come again!
If you have been reading my page for any length of time you will know that at this time of year I try to get in as many Mincemeat goodies that I can.
By that I mean prepared mincemeat. The fruity Christmas kind that comes in a jar, ready for you to pop into tarts and whatnot. I do not mean ground meat, lest you be confused.
.JPG "Christmas Morning Biscuit Bombs")
The other day I saw a recipe on this page which used refrigerated biscuits which they had stuffed with chocolate chips. They looked really good, quick, easy and delicious.
The wheels in my head started turning and I thought to myself, why can't you stuff them with mincemeat? Surely that would be delicious!
At this time of year, I am game to stuff mincemeat into just about anything!
.JPG "Christmas Morning Biscuit Bombs")
I proceeded to do just that and was really pleased with the end results. I ended up with fluffy buttery biscuits, filled with a lovely fruity spiced filling.
Glazed sweetly with a vanilla glaze, and I added some holiday sprinkles to dress them up a bit. You, of course would not really need to do this, but I wanted them to stand out a bit for the holidays!
.JPG "Christmas Morning Biscuit Bombs")
This is the perfect recipe for a holiday bread to use for Christmas morning. Most of us will be preparing a big dinner later in the day and we don't really want to spend a lot of time on breakfast, but a lot of us will also have a houseful of people. (Yay!)
This is the type of thing that is perfect for Christmas morning. Quick and easy to make and very festive. Perfect to enjoy with a hot cup of whatever while people are opening their gifts, or to be used as a part of a much larger holiday brunch.
.JPG "Christmas Morning Biscuit Bombs")
I can see these being perfectly at home served alongside of crisp bacon curls, juicy sausages, scrambled eggs and whatnot! All you need on the side is some fresh fruit or fruit juice and hot java or tea!
Kind of like a very festive Danish, but in a round shape. Perfect for enjoying when you have all the family around.
.JPG "Christmas Morning Biscuit Bombs")
WHAT YOU NEED TO MAKE QUICK & EASY CHRISTMAS MORNING ROLLS
If you are like you, you probably already have everything in the house to make these today. If not, a quick trip to the store can easily rectify that!
- 1 can (10 count) refrigerated biscuits (in the UK, see note below)
- 10 tsp. prepared mincemeat
- 1/2 cup (65g) sifted icing sugar
- few drops vanilla
- 1 TBS of milk
.JPG "Christmas Morning Biscuit Bombs")
You can use the larger kind of refrigerator biscuit dough, but you may need slightly more filling and you won't get as many rolls of course as there are only 8 in a package.
If you are in the UK, you will most likely not be able to find the refrigerated biscuit/roll dough. I have provided an adequate solution in the recipe notes.
You can also use refrigerated croissant dough in its place. Roll out completely. Press the perforations shut and cut into 10 evenly sized squares and proceed as per the recipe.
.JPG "Christmas Morning Biscuit Bombs")
Don't be tempted to overdo the glaze. This is the perfect quantity for this number of rolls. I did add some festive sprinkles to dress them up a bit for the holidays, but this is by no means necessary.
HOW TO MAKE QUICK & EASY CHRISTMAS MORNING ROLLS
When I say nothing could be easier, I am not kidding. These are quick to make and very simple as well.
Preheat your oven to 350*F/180*C/gas mark 4. Butter a 9-inch round baking dish.
Open the can of biscuit dough and separate the biscuits.
Flatten the biscuits slightly and place a teaspoon of mincemeat in the center of each. Bring the sides of the biscuit up to cover the mincemeat completely, pinching shut.
Place into the prepared baking dish, seam side down.
Bake in the preheated oven for 18 to 20 minutes, until cooked through and golden brown. Leave to cook for 15 minutes.
Whisk together the icing sugar, vanilla and enough milk to give you a thick drizzle icing. Drizzle this over the warm buns decoratively.
Serve immediately. Best eaten on the day.
.JPG "Christmas Morning Biscuit Bombs")
Don't be tempted to overfill these rolls. A heaped teaspoon is the perfect amount. Any more than that you risk a blow out and this will mean that your rolls will be more likely to stick to your dish and be difficult to remove.
.JPG "Christmas Morning Biscuit Bombs")
Isn't that cute? Just the perfect size and as you can see below the perfect amount of filling. These are so delicious, you may actually want to double the recipe as people are sure to want more than one!
You have been warned!
.JPG "Christmas Morning Biscuit Bombs")
SAVORY BREAKFAST BAKE - A delicious layer of flaky croissants, egg, sausage and mushrooms that you can make up the night before and then bake on the morning. I believe another name for it is Christmas Morning Wife Saver.
BACON & EGG MCMUFFIN CASSEROLE - A delicious breakfast casserole made with torn English muffins, crisp bacon, and an egg custard. This really does taste like a Bacon & Egg McMuffin from you know where!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Yield: 10
Quick & Easy Christmas Morning Rolls
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
A festive bread to bake for your family on Christmas morning that is not only delicious but incredibly quick and easy as well!
Ingredients
- 1 can (10 count) refrigerated biscuits (in the UK, see note below)
- 10 tsp. prepared mincemeat
- 1/2 cup (65g) sifted icing sugar
- few drops vanilla
- 1 TBS of milk
Instructions
- Preheat your oven to 350*F/180*C/gas mark 4. Butter a 9-inch round baking dish.
- Open the can of biscuit dough and separate the biscuits.
- Flatten the biscuits slightly and place a teaspoon of mincemeat in the center of each. Bring the sides of the biscuit up to cover the mincemeat completely, pinching shut.
- Place into the prepared baking dish, seam side down.
- Bake in the preheated oven for 18 to 20 minutes, until cooked through and golden brown. Leave to cook for 15 minutes.
- Whisk together the icing sugar, vanilla and enough milk to give you a thick drizzle icing. Drizzle this over the warm buns decoratively.
- Serve immediately. Best eaten on the day.
Notes
If you live in the UK, it may be impossible to get refrigerated biscuit/scone dough. You can use a plain scone dough. You can find a recipe for plain scone dough here.
Thanks so much for visiting. Do come again!
I managed to procure for myself some actual British Mincemeat this year from an online shop called Blighty's here in Canada. I've actually bought quite a few things from them in the past year and have been really impressed with the quality and the service.
Everything has come perfectly packed and well within the use by date. Sometimes when you buy from shops like this, what arrives is very close to its sell by date or expired. I have not had that problem with this online shop. I highly recommend if you like British goods. I find that things are quite reasonably priced as well.
What a world eh? When I lived in the UK, I was buying things from a North American shop and here in Canada, I buy from a British. The heart wants what the heart wants!
A lot of the time I make my own mincemeat, but I couldn't get the proper candied citron/peel that I wanted to use. I will have to wait until citrus season here in Canada in January and make my own candied peel for next year so I can make proper mincemeat from scratch.
I use a lot of mincemeat at this time of year. It's not just for tarts and pies. I use it in all sorts!
.JPG "Mary Berry's Mincemeat Loaf Cakes")
I saw this recipe for a delicious looking loaf cake on a page called Something Sweet Something Savory a few weeks back and bookmarked it as a "want to try recipe."
I love Mary Berry's recipes. Everything I have ever made of hers has always been exceptional. I do have a bit of a problem now I am back in Canada, but for the most part they always work.
.JPG "Mary Berry's Mincemeat Loaf Cakes")
I baked this cake last week. I did cut the recipe in half and my cherries I had added on top prior to baking did sink down into the cake when it was baked. The nuts did not. So, I added some afterwards to pretty it up.
I am not sure if that is why the cake sunk a bit in the middle or not, but it tasted perfectly fine. I figured maybe because I cut the recipe in half and my cherries sunk, they added to the cake sinking, but as you can see the cake looks perfectly cooked, even if it did sink in the middle.
.JPG "Mary Berry's Mincemeat Loaf Cakes")
Sometimes when a cake sinks in the middle it develops a kind of a doughy middle, or a "bone" as my ex-mil used to call it. This did not and was perfectly delicious, especially with a nice hot cup of herbal tea.
If you are a drinker, it would probably be nice with a small glass of sherry.
In any case, it tasted really good. I was determined to do it again, and this time follow the recipe exactly.
.JPG "Mary Berry's Mincemeat Loaf Cakes")
This time I baked it as four small loaves for gift giving. I am a Ministering Sister at church to some ladies and I thought they would welcome a small loaf along with their Christmas card.
Again, the cherries on top sunk down into the cakes. I did not use nuts this time. Never mind. Still delicious, I am sure.
.JPG "Mary Berry's Mincemeat Loaf Cakes")
If I make it again, and I probably will, I won't bother adding cherries or nuts to the top to decorate it. I will leave it just as is.
It was a very simple cake to make. An all-in-one cake. Mary Berry is a great proponent of the all-in-one cake. A lot of her cake recipes are all-in-ones. Just dump everything into a bowl, beat and bake. I love that idea. No fuss, no muss.
.JPG "Mary Berry's Mincemeat Loaf Cakes")
WHAT YOU NEED TO MAKE MARY BERRY'S MINCEMEAT LOAF CAKES
Pretty standard baking ingredients. And the mincemeat of course!
- 2/3 cup (150 g) soft butter
- 1 cup (225 g) mincemeat
- 3/4 cup (150 g) soft light brown sugar
- 1 1/2 cups + 1 TBS (225 g) self-raising flour
- 2 medium free-range eggs
- 1/2 cup (100 g) Glace cherries
- 3/4 cup (100 g) sultanas
- 2 tablespoons milk
- blanched almonds or halved glace cherries, for decoration
.JPG "Mary Berry's Mincemeat Loaf Cakes")
You can buy mincemeat here in Canada. Robertson's is the brand I have seen the most of. I bought from Blighty's as I said, because I wanted real British mincemeat. Call me spoiled.
Self-rising flour can sometimes be hard to procure. You can easily make your own, which is what I do. Measure your flour by the cup full into a container and add 1 1/2 tsp baking powder and 1/4 tsp of salt for every cup of flour. Give it a good whisk and it's good to go.
.JPG "Mary Berry's Mincemeat Loaf Cakes")
Make sure all of your ingredients are at room temperature. You can use block margarine instead of butter if you wish. I always use butter in my baking. It's what I prefer.
I weighed out my eggs and large Canadian eggs are pretty much the same weight as British medium sized eggs. So, I just used large Canadian eggs.
.JPG "Mary Berry's Mincemeat Loaf Cakes")
HOW TO MAKE MARY BERRY'S MINCEMEAT LOAF CAKES
The all-in-one method is such a simple way to make a cake. I love it. It's so easy and practical. Just dump and mix.
Preheat oven to 350*F/180*C/ gas mark 4.
Grease 2 (1lb/450g) loaf tins, (or four mini loaf tins) and line with baking paper. (8 1/2" by 4 1/2" for the larger tins, 3" by 5" for the minis)
.JPG "Mary Berry's Mincemeat Loaf Cakes")
Measure all of the ingredients (with the exception of the topping) together in a bowl and mix together until they are well incorporated.
Spoon the batter into your loaf tins, smoothing over the top. Decorate the tops with the blanched almonds/halved cherries.
Bake for 1 hour, until the cakes are shrinking from the sides, risen and golden brown. A skewer inserted in the middle should come out clean. (For the smaller ones bake 35 to 45 minutes.)
.JPG "Mary Berry's Mincemeat Loaf Cakes")
With the cherries sunk into the middle or not, this was a really nice cake. Buttery and fruity, without being as sweet as a regular fruit cake. It's the perfect teatime cake, I think!
It also keeps very well. I am still nibbling on the one I made last week and its perfect.
.JPG "Mary Berry's Mincemeat Loaf Cakes")
If you love using mincemeat in your baking, you might also enjoy the following:
HOLIDAY DANISH - Another cheat recipe which used refrigerator croissant dough. Flakey and delicious with a filling of mincemeat and cream cheese! Love. Love. Very easily made.
APPLE AND MINCEMEAT PUDDING - A deliciously moist cake sweetened and filled with mincemeat bakes over a tart/sweet apple base for a dessert that is quite simply beautiful. Serve warm with lashings of custard, cream or a scoop of vanilla ice cream.
Yield: 2 loaves
Mary Berry's Mincemeat Loaf Cakes
Prep time: 10 MinCook time: 1 HourTotal time: 1 H & 10 M
This recipe makes two 8 1/2 by 4 1/ inch loaves which means you have one delicious cake to keep for yourself and one to give to a friend. You can also make four mini loaves.
Ingredients
- 2/3 cup (150 g) soft butter
- 1 cup (225 g) mincemeat
- 3/4 cup (150 g) soft light brown sugar
- 1 1/2 cups + 1 TBS (225 g) self-raising flour
- 2 medium free-range eggs
- 1/2 cup (100 g) Glace cherries
- 3/4 cup (100 g) sultanas
- 2 tablespoons milk
- blanched almonds or halved glace cherries, for decoration
Instructions
- Preheat oven to 350*F/180*C/ gas mark 4.
- Grease 2 (1lb/450g) loaf tins, and line with baking paper. (8 1/2" by 4 1/2" for the larger tins, 3" by 5" for the minis)
- Measure all of the ingredients (with the exception of the topping) together in a bowl and mix together until they are well incorporated.
- Spoon the batter into your loaf tins, smoothing over the top. Decorate the tops with the blanched almonds/halved cherries.
- Bake for 1 hour, until the cakes are shrinking from the sides, risen and golden brown. A skewer inserted in the middle should come out clean. (For the smaller ones bake 35 to 45 minutes.)
Thanks so much for visiting. Do come again!
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