Larkin had a mail order business that sold a number of household goods to families all around the US in the early 20th century. This recipe from 1915 for Peanut Butter Griddle Cakes comes from the Larkin Housewives Cookbook, a compilation of recipes gathered from Larkin customers.
In 1915, the US hadn’t officially entered WWI, but was sending a great deal of foods overseas to help with the shortages there. Britain, for example, was already rationing items like flour and butter. Some propaganda was already urging US citizens to ration food in order to help those in need overseas.
And soon enough, the US would become embroiled in the war after increasing escalations in force and tension between the US and German governments, along with the need for the US to help ensure that the countries that owed her so much money for goods and supplies could pay back the money they owed.
But, we’ll save that story for another day. I have an entire book of American recipes that focus on rationing and how food will win the war that I can’t wait to share!
Peanut Butter Griddle Cakes
For now… its time to make peanut butter griddle cakes. I have to say, I didn’t have high hopes for this recipe despite liking peanut butter. It just seemed a little plain, and I worried about the lack of additional flavorings like sugar. However, they turned out delicious. So much so that I might have to add this one to the Saturday morning breakfast rotation.
- 2 cups Flour
- 2 cups milk
- 4 tablespoons Peanut Butter
- 2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 1 Egg
Mix together all dry ingredients in a bowl. In a separate bowl, mix together the peanut butter, egg, and milk. Then slowly pour the wet mixture into the flour mixture.
Grease your griddle or frying pan and put on medium heat.
Pour a little dollop of batter at a time. Wait for bubbles to form on surface, flip griddle cakes and cook for another 40 seconds or so until cooked through.
Serve with maple syrup or strawberry sauce.
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