The Griddle

A soapstone griddle is best. Never grease it. Grease an iron griddle with a piece of beef suet on a fork, or drippings applied with a swab made by tying a strip of clean cloth around the end of a fork or skewer. Leave no spot ungreased, but do not have more than just enough to keep the cakes from sticking. If they should stick, scrape the griddle clean before greasing it again.

What is put into griddle cakes that is not put into pop-overs? And what is put into biscuit (besides shortening) that is not put into either popovers or griddle cakes ?

We do not depend upon steam bubbles to make biscuit and griddle cakes light. In the one case soda is used, in the other case, baking-powder, to lighten the mixture.