As is generally known, griddle cakes are
thin batters that are made light with a chemical leavening agent. 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.
Complete with a tin storage,
this great set of 11 round, stainless-steel cookie cutters comes in
for all seasons. The cutters range in size from 3/4 inch high to 3-5/8
inches high, and they have rolled edges on top to protect fingers
the cutting process. Dishwasher-safe.