Ham Griddle Cakes — Pats' Food

Michelle Lawrence

My collection of old cookbooks is forever expanding, and I peruse ‘new’ purchases with fervour.

This recipe for ham griddle cakes is from my latest purchase, a 1961 copy of Good Cooking, but I have adapted it as I usually do.

The original recipe had 3 times the amount of flour and milk, used plain flour and baking powder, didn’t have herbs, used just 1/3 of the ham and used margarine instead of oil.

The recipe was for 6, and was given in cup measurements ( I have converted it to grams), the griddle cakes were also served simply with a knob of butter.

Now, I got 10 griddle cakes from 1/3 of the recipe This makes 2 meals for my son and me ( he had 3, myself 2).

They are so light and fluffy, are perfect split, and are used as a base for beans, cheese, etc

We had ours with scrambled eggs and reduced-price mushrooms. Costings, I used free-range eggs but you could buy cheaply cages.

Lidl ham offcuts, (also available in Aldi and Iceland) long-life skimmed milk – Lidl. 56p for 10.

My version Ham Griddle cakes.

Ingredients

1 cup (150g) s.r.flour.
Good pinch salt
good pinch dried sage
1 egg, beaten
3/4 cup milk (180ml)
3/4 cup ( 60g) boiled ham, minced.
2 tbsp (30ml) oil

Method

Beat all together until smooth and a thick batter is formed. Heat a large frying pan and spray with a smidge of oil. Take heaped tablespoons of the mix and lightly spread out in the frypan.

Leave a good space between as they spread and rise whilst cooking. Cook for a few minutes on medium heat on one side until golden brown, then flip over and cook for another few minutes. Repeat until mixture is used, you should get 10 griddle scones. Serve hot with a tiny knob of butter on top of each one.