Recipes of the Lost City: Town & Country's Maine Blueberry Griddle Cakes

The is the fifth edition of a new Lost City feature wherein I rummage through my library of old New York restaurant histories and cookbooks and dig up the prime dishes the denizens of the five boroughs dined on in years gone by.

I know very little about Town and Country, a restaurant on Park Avenue that thrived in the 1950s, except that it stood exactly opposite the Waldorf=Astoria, and was the subject of a rather spectacular holdup in 1956 which left two robbers dead on the avenue.

Here is their recipe for Maine Blueberry Griddle Cakes. It looks quite easy.

Maine Blueberry Griddle Cakes

2 eggs
2 cups buttermilk
1 teaspoon soda
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons sugar
4 tablespoons melted butter
1 cup fresh blueberries

Beat eggs and add buttermilk mixed with soda. Sift flour, baking powder, salt, and sugar into this mixture; then pour in melted butter. Fold blueberries into batter, and fry on a hot griddle. Serve with maple syrup and sausage and you have the perfect breakfast for a cold winter morning.

The boast at the end is the recipe's, not mine. Though they're probably right.

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