GRIDDLE CAKES
Over time I had developed a vague impression that griddle cakes (as opposed to pancakes) was made with cornmeal. I don't know if that is an accurate definition or not, but these are the griddle cakes that I came up with when I tried to make some. They are very good served with syrup or honey.
Provided by MsLizze
Categories Breakfast
Time 30m
Yield 10 cakes
Number Of Ingredients 8
Steps:
- Lightly grease a heavy nonstick pan (i.e. spray with non-stick cooking spray), and start heating it at medium-high heat.
- Sift together the dry ingredients in one bowl.
- In a separate bowl, combine the eggs, milk, and butter.
- Now combine the dry and wet ingredients together, stirring just enough to moisten the dry ingredients. Do not worry about getting rid of all of the lumps. (It is important to combine the dry and wet ingredients separately, and then combine them together to reduce the amount of time that the gluten in the flour has to toughen up.).
- Pour the batter onto the hot pan in about 4" circles.
- Flip the cakes when they get bubbly on the one side.
- Continue cooking until the bottom browns. I usually peek by pulling up the edge with a spatula.
- If the griddle cakes are cooking too fast, reduce the heat.
- Never flip the griddle cakes more than once as this will make them heavy.
- Serve the griddle cakes immediately even if this means that people have to eat at different times because there are not enough to go around when the first batch comes off of the griddles.
GOLD RUSH GRIDDLE COOKIES
These griddle-baked cookies are the closest I have come to the flavor of old fashioned Sunshine Golden Fruit Bar cookies, which are no longer sold. Yum!
Provided by cathyfood
Categories Dessert
Time 40m
Yield 48 2" cookies, 48 serving(s)
Number Of Ingredients 9
Steps:
- Mix dry ingredients in your largest mixing bowl. Cut in shortening until mealy. Add beaten egg, milk, and raisins; mix until all ingredients are moistened and dough holds together. Dough will be very stiff.
- Preheat pancake griddle to 350 degrees F. A few drops of water should dance on the surface when hot enough.
- Roll out dough on floured board to ¼" thick. Cut with pizza wheel, scissors, or 2" cookie cutter.
- Lightly oil hot griddle. Place cookies on it without crowding. As the bottoms brown, the tops become puffy. Then turn with spatula and brown on the other side.
- Cool on rack. Makes approximately 4 dozen.
Nutrition Facts : Calories 102.3, Fat 4.6, SaturatedFat 1.2, Cholesterol 4.4, Sodium 76.9, Carbohydrate 14.3, Fiber 0.4, Sugar 6.4, Protein 1.3
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.
SWEET MILK GRIDDLE CAKES
Provided by Food Network
Time 25m
Yield 2 dozen small or 1 dozen large griddle cakes
Number Of Ingredients 8
Steps:
- Sift flour 3 times together with the baking powder, salt, sugar, and cinnamon.
- Beat the eggs, add the milk, and pour slowly into the dry ingredients. Beat thoroughly and add butter. Drop by spoonfuls onto a lightly greased hot griddle. When puffed full of bubbles and cooked on edges, turn and cook on the other side.
RAISED GRIDDLE CAKES
This is a very old-fashioned version of cornmeal pancakes which rise overnight. It came to our family via my great grandmother and dates back to the mid 1870s. The cornmeal gives these pancakes a tiny hint of fried mush, a splendid treat that exceeds my patience to make.
Provided by TBURRISS
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time P1DT48m
Yield 6
Number Of Ingredients 9
Steps:
- In a large bowl, stir together the cornmeal and boiling water. Let soak for about 15 minutes. While still warm but not hot, stir in the flour, sugar, milk and yeast. Cover, and let rise overnight in the refrigerator.
- In the morning, mix in the eggs, baking powder and salt. If the batter seems too thin, add more cornmeal to thicken it up. If desired, set aside a cupful of batter for the next morning's batch of griddle cakes (see Cook's Note).
- Heat a lightly oiled griddle over medium heat. Spoon pancakes onto the hot griddle, and cook until browned on each side. Serve at once with butter and syrup.
Nutrition Facts : Calories 302.4 calories, Carbohydrate 54.1 g, Cholesterol 68.5 mg, Fat 4.5 g, Fiber 2.9 g, Protein 11.2 g, SaturatedFat 1.7 g, Sodium 470.9 mg, Sugar 6.4 g
CINNAMON GRIDDLE CAKES
A yummy and simple breakfast food, and a simple substitute to making cinnamon rolls. Delicious cinnamon biscuits that are baked on the griddle!
Provided by Emily C.
Categories Breakfast and Brunch Pancake Recipes
Time 25m
Yield 8
Number Of Ingredients 13
Steps:
- In a medium bowl, combine flour, sugar, salt, baking powder and cinnamon.
- In a separate large bowl, beat together eggs, milk, corn syrup, butter and vanilla extract. Stir in the flour mixture.
- Heat a lightly oiled griddle or frying pan over medium low heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
- While pancakes are cooking, mix the icing. Combine confectioners' sugar, vanilla extract and enough milk to make a liquid frosting. Drizzle frosting on hot pancakes before serving.
Nutrition Facts : Calories 330.4 calories, Carbohydrate 59.5 g, Cholesterol 64.3 mg, Fat 7.9 g, Fiber 1.1 g, Protein 5.2 g, SaturatedFat 4.5 g, Sodium 401.1 mg, Sugar 37.5 g
OREGON GRIDDLE CAKES
Provided by Jan Gassner
Categories Dairy Egg Breakfast Brunch Kid-Friendly Pan-Fry Bon Appétit Oregon Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 16
Number Of Ingredients 10
Steps:
- Stir first 4 ingredients in large bowl. Whisk milk, melted butter and eggs in medium bowl. Add to dry ingredients and whisk until blended but small lumps remain. Let stand 30 minutes.
- Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Drop batter by scant 1/4 cupfuls into skillet. Cook pancakes until bottoms are golden brown and bubbles form on top, about 2 minutes. Turn and cook until bottoms are golden brown, about 1 minute. Transfer to platter. Tent griddle cakes with foil to keep warm. Repeat with remaining batter, adding more butter to skillet as necessary.
- Serve pancakes hot with raspberry jam and maple syrup.
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