Buttermilkgriddlecakes Recipes

BUTTERMILK GRIDDLE CAKES

Steps:

• In a bowl, beat egg and buttermilk together.
• Sift dry ingredients and stir them into the egg mixture.
• Whisk in melted margarine or oil (if mixture is very thick, add a little milk).
• Heat a heavy griddle or frying pan and lightly grease.
• Pour by 1/4 cup measures, and cook until bubbles form and the griddle cakes begin to look dry.
• Turn and cook on other side.

THE BEST BUTTERMILK PANCAKES

Steps:

• Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk the eggs, buttermilk, vanilla and melted butter in a medium bowl until incorporated. Whisk the egg mixture into the flour mixture until just combined (it's OK if there are a few lumps).
• Heat a griddle or large nonstick skillet over medium heat; lightly brush with butter. Pour 1/2 cup batter onto the griddle for each pancake and cook until bubbles form on top and the bottom is lightly browned, about 3 minutes. (If the pancakes are browning too quickly, reduce the heat to medium-low.) Flip and continue cooking until golden on the other side, about 1 more minute. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as necessary. Serve with butter and syrup.

JOHNNY GRIDDLE CAKES

Steps:

• Preheat the oven to 300 degrees F.
• Whisk together the flour, cornmeal, sugar, baking powder and salt in a medium bowl. Whisk together the milk, honey and egg yolks together in another medium bowl until combined. Whisk the egg whites in another medium bowl until stiff peaks form.
• Add the milk mixture to the dry ingredients and mix until just combined. Gently fold in the egg whites, and then 2 tablespoons of the melted butter. Mix until the batter is just smooth and let rest for 10 minutes.
• Heat a large nonstick saute pan, cast-iron pan or griddle over medium-high heat. Brush the pan with some of the remaining melted butter. Spoon 2 heaping tablespoons of the batter onto the pan for each johnny griddle cake. Spread the batter slightly just to even out the top using a small offset spatula. Cook until lightly golden brown on each side, about 1 minute 30 seconds per side. Transfer to a baking sheet and keep warm in the oven until ready to serve.

BUTTERMILK POUND CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine flour and baking soda; add alternately with buttermilk and beat well. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° until a toothpick inserted in the center comes out clean, about 70 minutes. Cool in pan for 15 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar if desired.

CORNMEAL GRIDDLE CAKES

Steps:

• Pour cornmeal into a large bowl; cover with boiling water. Let stand until slightly softened, about 5 minutes. Stir in flour, sugar, melted butter, baking powder, and salt. Mix in milk and egg until batter is smooth.
• Heat a lightly greased griddle over medium heat. Drop spoonfuls of batter onto the griddle and cook until edges are dry, 2 to 3 minutes. Flip and cook until browned on the other side, 2 to 3 minutes more. Repeat with remaining batter.

BUTTERMILK PUDDING CAKES

Steps:

• Preheat oven to 425 degrees with a rack positioned in the top third of the oven.
• Sift together flour and baking powder in a large bowl. In another large bowl beat eggs until creamy and yellow. Whisk in buttermilk, vanilla, 5 tablespoons plus 1 teaspoon sugar, and butter (mixture will look curdled and broken). Slowly add flour and whisk until batter is smooth and combined.
• Spray 8 standard-size (3-ounce) nonstick muffin pan cups with nonstick cooking spray. Divide batter evenly among prepared muffin pan cups, filling about two-thirds full. Transfer to oven and bake until sides of cakes are evenly browned (check by inserting a knife tip between the rim of cake and muffin cup, pulling gently to expose side of cake), about 9 minutes. If cakes are not evenly browned, they will not hold together when inverted. Continue baking, checking every minute, until evenly browned.
• Meanwhile, place raspberries in a medium bowl; add remaining 4 tablespoons sugar and gently toss to coat.
• Invert cakes onto eight individual plates. Place berries on top and alongside cakes; serve with whipped cream, if desired.

BEST BUTTERMILK GRIDDLE CAKES RECIPE - (4.7/5)

Steps:

• 1. Whisk egg yolks and sugar in medium bowl until smooth. Whisk in buttermilk and 6 tablespoons butter until blended. 2. Whisk flour, baking powder, baking soda and salt in large bowl until blended. Make well in center of flour mixture; pour in buttermilk mixture. Whisk until batter is almost smooth (some lumps will remain). 3. Beat egg whites in small bowl at medium speed 1 to 1 1/2 minutes or until soft peaks form. Stir one-fourth of the egg whites into batter to lighten; gently fold in remaining egg whites. 4. Heat griddle or nonstick skillet over medium heat until hot; lightly brush with melted butter. When butter stops sizzling, pour 1/4 cup batter per cake onto griddle, gently spreading to 4-inch diameter. Cook 1 1/2 to 2 minutes or until bubbles form and pop on surface and bottom is golden brown. Turn and cook 1 minute or until golden brown on both sides, adjusting heat if necessary. Repeat with remaining batter. 5. Keep griddle cakes warm on baking sheet in 200°F. oven until all cakes have been made. 20 (4-inch) griddle cakes PER GRIDDLE CAKE: 125 calories, 5 g total fat (3 g saturated fat), 3.5 g protein, 16 g carbohydrate, 45 mg cholesterol, 195 mg sodium, .5 g fiber VARIATION Spiced Buttermilk Griddle Cakes Whisk 1 teaspoon ground cinnamon, 1 teaspoon ground cardamom and 1/2 teaspoon ground nutmeg into flour mixture in Step 2. Follow remainder of recipe as written. (You may substitute 1/2 teaspoon ground cinnamon and 1/2 teaspoon ground nutmeg for the cardamom, if desired.)

BASIC BUTTERMILK CAKE

Steps:

• Preheat oven to 350 with rack in the middle of the oven. Butter cake pans and line the bottoms with wax paper or parchment paper cut to fit. Butter the paper. If making cupcakes, use paper liners or butter the cupcake pan.
• Beat the butter and sugar at medium speed with electric mixer until light and fluffy in a large mixing bowl. Beat in eggs one at a time. Scrape bowl and beaters to incorporate.
• Sift the flour with the baking powder and baking soda. Add one quarter of the dry mixture to the butter-egg mixture and then add the vanilla and a third of the buttermilk. Repeat beginning and ending with the flour mixture and scraping well after each addition.
• Pour the batter into the prepared pans and spread to the edges with a spatula. Bake 25 to 30 minutes or until a toothpick inserted into center comes out clean.
• Cool in pans of a rack for 5 minutes. Turn pans onto the rack, remove parchment paper or was paper and cool completely before frosting.