Raisin Griddle Cakes
|Flour||3 1⁄2 Cup (56 tbs), sifted|
|Sugar||1 Cup (16 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Shortening||1 Cup (16 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Raisins||1 1⁄4 Cup (20 tbs)|
Sift dry ingredients together into bowl; cut in short- ening until mixture is mealy.
Beat egg; add milk.
Blend; add egg mixture and raisins to flour mixture.
Stir until all ingredients ore moistened and dough holds together.
Roll 1/4 inch thick on lightly floured board; cut with 2-inch round cookie cutter.
Heat griddle until water scattered on griddle sizzles.
Do not overheat griddle.
Oil griddle lightly; place cakes on griddle.
Tops become puffy as bottoms brown.
Turn; brown other side.
Cakes may be cut, stacked between layers of waxed paper and fro- zen until needed.