New Hampshire “Griddlecakes”


  • 1 1/2 cups flour
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1 tsp Pure NH Maple Sugar (or white sugar)
  • 1 egg beaten
  • 1 1/2 cups sour milk
  • 3 Tbsp oil or shortening (melted)


Sift flour, salt, baking powder and sugar together. Blend beaten egg, sour milk, oil and gradually add to dry ingredients keeping the mixture smooth. Drop batter by spoonfuls onto a hot griddle, turning when full of tiny bubbles, browning both sides. Very good with a cupful of blueberries folded into batter. Serve hot, either way, with Pure New Hampshire Maple Syrup.

Note: Buckwheat pancakes will result by replacing 1/2 of the flour with buckwheat flour and adding and extra tablespoon of sugar.