2 cups white flour (soft wheat flour if you can find it – I used Hudson Cream)
3 teaspoons double acting baking powder
1/2 teaspoon salt – rounded
2 tablespoons white sugar
1 egg – large
1 1/2 cups top cream (heavy cream)
1 tablespoon melted butter (a neutral flavored oil works too – macadamia oil is superb!)
(Optional) Ice water if needed to thin the batter.
Sift the dry ingredients into a large bowl. Set aside.
Break the egg into the cream, beat with a fork and add the melted butter and mix well. Set aside.
Put griddle on high heat and grease lightly (GG Sweeney used bacon rind but a cloth dipped in oil or oil lightly brushed onto the griddle works – and you can use a non-stick electric griddle, if you can get it hot enough.)
With a “cake beater” (whisk) mix the cream mixture into the dry ingredients until the batter is fairly smooth, some small lumps are okay.
If it is too thick, add some ice water just till it will pour – batter will be fairly thick.
Ladle onto griddle in the size you like. The batter should puff evenly.
When you see bubbles and the edges beginning to look dry, turn them over
The second side won’t take as long to cook as the first.
If you like corn cakes you can use fine cornmeal instead of half the flour but add a tablespoon of corn flour (corn starch).
-A note from my grandmother Davis, nee Sweeney-
Some folks like sour milk griddle cakes and they are fine, but have a tangy taste that I don’t enjoy. You can use clabbered cream but add a scant teaspoon of saleratus (baking soda) to the dry ingredients.
-A note from me. I used to use White Lily flour but it is not the same stuff as it was a few years ago but for this recipe it’s better than all-purpose flour. I buy Hudson Cream because I like it better for cakes and such. Another one I use is Odlums but I have to order it and Hudson Cream is sold at Walmart.