Recipe: Bread crumb Griddlecakes

One of the 500 Delicious Dishes from Leftovers is Bread Crumb Griddlecakes. We had some leftover bread crumbs from something or other this past week so we had Bread Crumb Griddlecakes for breakfast. Frankly, I had my doubts, but I was pleasantly surprised. They were very light-- not at all like a standard pancake. I can see some fresh raspberries rolled up in them and topped with whipped cream as a nice springtime dessert.

From the Introduction to this crappy old volume of The Encyclopedia of Cooking: Complete in 24 Volumes (1949) come these inspiring words for the homemaker:

Besides the fun of using her imagination and ingenuity the modern homemaker finds "used leftovers" is another way of saying, "Hurrah, my budget balances"-- instead of, "Oh, dear, where does all the money go."

~~

BREAD CRUMB GRIDDLECAKES

1 1/2 C dry bread crumbs

1 1/2 C scalded milk

2 Tbsp shortening

2 eggs, beaten

1/2 C sifted flour

1/2 tsp salt

4 tsp baking powder

Soak crumbs in milk and melted shortening until they are soft. Add eggs and dry ingredients sifted together. Bake on hot greased griddle. The cakes are very tender and should be turned carefully. Makes 20 cakes.