MAKING GRIDDLE CAKES. During the preparation of the batter for griddle cakes, have the griddle heating, so that it will be sufficiently hot when the cakes are ready to be baked. Each time, before the baking is begun, grease the griddle, provided it is the kind that requires greasing, by rubbing over it a rind of salt pork or a small cloth pad that has been dipped into a dish of grease. In greasing the griddle, see that there is no excess of grease, as this burns and produces smoke.

When the griddle has become hot enough for the batter to sizzle when it is put on, the baking may be started. Pour the batter on the griddle from the tip of a large spoon, so that the cakes will form as nearly round as possible. When the top surface is full of bubbles, turn the cakes with a spatula or a pancake turner, and allow them to brown on the other side. By the time the cakes are sufficiently browned on both sides, they should be cooked through and ready to serve. If they brown before they have had time to cook through, the griddle is too hot and should be cooled by moving it to a cooler part of the stove or by reducing the heat. A very important point to remember in the baking of griddle cakes is that they should not be turned twice, as this has a tendency to make them heavy.

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