GRIDDLE CAKES AND WAFFLES

Eggs add to the richness of griddle cakes, but are not essential. The
batter must be thin and the cake not too large when baked. An iron
frying pan may be used instead of griddle. In any case grease only
enough to keep the cakes from sticking and have very hot before
baking. Cakes should be turned only once.


GRIDDLE CAKES

2 cups flour
1/2 teaspoon salt
4 teaspoons Dr. Price's Baking Powder
2 cups milk
2 tablespoons shortening

Mix and sift dry ingredients; add milk and melted shortening; beat
well. Bake on slightly greased hot griddle, turning only once. Serve
immediately with butter and syrup.


GRIDDLE CAKES WITH EGGS

1-3/4 cups flour
1/2 teaspoon salt
3 teaspoons Dr. Price's Baking Powder
2 eggs
1-1/2 cups milk
1 tablespoon shortening