Sour Milk Griddlecakes

Wonderful with maple syrup, this old favorite is from the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

• Ready In: 17 mins
• Yields: 18 griddlecakes

Ingredients

• 1 1⁄2 cups flour
• 1  teaspoon baking soda
• 1⁄2 teaspoon salt
• 1  tablespoon sugar
• 2  eggs
• 1  cup  sour milk or 1  cup buttermilk
• 1  tablespoon butter, melted

Directions

1. Sift dry ingredients together.
2. Beat eggs, add sour milk or buttermilk and melted butter; add to dry ingredients gradually, beating to obtain a smooth batter.
3. Drop from a spoon onto a hot, greased griddle and brown on both sides.