GRIDDLE CAKES WITH MARMALADE AND CLOTTED CREAM
Categories Cake Milk/Cream Breakfast Brunch Quick & Easy Jam or Jelly Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 breakfast or brunch servings
Number Of Ingredients 10
Steps:
- Put oven rack in middle position and preheat oven to 200°F. Warm 4 plates in oven.
- Heat a well-seasoned griddle or heavy skillet (preferably cast-iron) over moderately low heat until hot.
- While griddle heats, whisk together flour, oats, sugar, baking powder, baking soda, and salt, then whisk in buttermilk, egg, and 3 tablespoons butter until combined.
- Brush hot griddle with some of remaining butter, then spoon 3 tablespoons batter per oatcake onto hot griddle and cook until bubbles appear on surface, edges are set, and undersides are golden, 1 to 2 minutes. Flip cakes with a large spatula and cook until tops spring back when pressed gently, 1 to 2 minutes more. Transfer as cooked to plates in oven and loosely cover with foil. Brush griddle with butter between batches if necessary.
- Brush griddle cakes with any remaining butter and serve immediately.
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.
CORN GRIDDLE CAKES
Breakfast.
Provided by Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Sift the flour, baking powder, paprika, and salt into a bowl. Combine the corn, egg and milk, add to the flour mixture and mix well. Then add the butter.
- Spoon onto a hot griddle, using 2 to 3 tablespoons of the mixture for each cake. Cook until bubbles show on the surface, then turn the cakes over and cook the other sides until golden brown. Serve with crisp rashers of bacon and maple syrup.
CREAM OF WHEAT GRIDDLECAKES
My mother in law makes these yummy griddlecakes for a nice start to the weekend. Serve with warm maple syrup.
Provided by CSYJNAMOM
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 25m
Yield 5
Number Of Ingredients 11
Steps:
- Sift together the flour, cream of wheat, sugar, baking soda, baking powder, and salt in a large bowl; set bowl aside. Whisk together the milk, sour cream, vegetable oil, egg, and vanilla in a separate bowl. Make a well in the center of the dry ingredients, and stir in the wet ingredients. Do not overmix the batter.
- Heat a large skillet over medium heat. Pour 1/3 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
Nutrition Facts : Calories 402.1 calories, Carbohydrate 50.4 g, Cholesterol 52.2 mg, Fat 18.4 g, Fiber 1.2 g, Protein 8.5 g, SaturatedFat 5.9 g, Sodium 635.5 mg, Sugar 16.5 g
GRIDDLE CORN CAKES
"This is a downsized version of a recipe that belonged to my husband's mother and has been in their family for 80 years," shares Myrna Gerson of Staten Island, New York. "My husband and I got married 30 years ago, and I've been making these griddle cakes ever since."
Provided by Taste of Home
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the flour, sugar, baking powder and salt. Combine the egg, corn, milk and vanilla; stir into dry ingredients just until moistened. , Drop batter by 1/4 cupfuls onto a hot nonstick griddle. Cook for 4-5 minutes on each side or until golden brown.
Nutrition Facts : Calories 359 calories, Fat 4g fat (1g saturated fat), Cholesterol 108mg cholesterol, Sodium 792mg sodium, Carbohydrate 72g carbohydrate (18g sugars, Fiber 3g fiber), Protein 11g protein.
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.
NORMA'S LIGHT AND LEMONY GRIDDLE CAKES WITH DEVONSHIRE CREAM
Make and share this Norma's Light and Lemony Griddle Cakes With Devonshire Cream recipe from Food.com.
Provided by Mimi Bobeck
Categories Breakfast
Time 20m
Yield 3 Pancakes per person, 6 serving(s)
Number Of Ingredients 15
Steps:
- For the Devonshire Cream:.
- In a small saucepan combine gelatin and 1/2 cup cold water.
- Let stand 5 minutes to soften.
- Heat and stir over medium heat until gelatin dissolves.
- Cool.
- In a chilled medium mixing bowl beat the whipping cream and the 1/4 cup sugar and vanilla with an electric mixer on medium-low speed until soft peaks form (tips curl).
- Do not overbeat.
- Combine cooled gelatin mixture and sour cream; mix well.
- Fold sour cream mixture into whipped cream.
- Chill for 30 to 45 minutes or until mixture thickens and will mound on a spoon.
- For the Light and Lemony Griddle Cakes:.
- In large bowl combine egg yolks, flour, cottage cheese, melted butter, sugar, salt and lemon zest and lemon juice.
- In a separate bowl whip egg whites until soft peaks form.
- Carefully fold egg whites into batter mixture.
- Cook on large griddle (prepared with cooking spray).
- Using ¼ cup measuring cup pour batter onto hot griddle.
- Cook until bubbles form and bottoms are lightly brown.
- Turn over and cook until bottoms are lightly browned.
- Remove and place on serving plates.
- Serve immediately with Devonshire Cream.
- *Optional: Garnish with fresh raspberries or blueberries and powdered sugar.*.
Nutrition Facts : Calories 596.3, Fat 45.8, SaturatedFat 27.1, Cholesterol 331.9, Sodium 623.3, Carbohydrate 30.5, Fiber 0.5, Sugar 17.9, Protein 16.6
GRAHAM GRIDDLE CAKES
I've been making these for years. They are very tasty and have a great nutty flavor.
Provided by kimmah
Categories Breakfast and Brunch Pancake Recipes
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- In a large mixing bowl, combine flour, graham cracker crumbs, brown sugar, baking powder, salt and pecans (if desired). In a separate bowl, stir together milk, butter and egg. Add to the flour mixture and stir well.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Nutrition Facts : Calories 248.2 calories, Carbohydrate 28.1 g, Cholesterol 44.4 mg, Fat 13.2 g, Fiber 1.6 g, Protein 5.6 g, SaturatedFat 3.9 g, Sodium 380.1 mg, Sugar 10 g
CORNMEAL GRIDDLE CAKES
Very simple to make and very filling. The cornmeal griddle cakes are great with just butter and maple syrup or you can try them with flavored syrup. Strawberry is very good with this recipe as well.
Provided by somocdl
Categories 100+ Everyday Cooking Recipes
Time 19m
Yield 5
Number Of Ingredients 9
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.
Nutrition Facts : Calories 347.1 calories, Carbohydrate 59.8 g, Cholesterol 55.3 mg, Fat 8.6 g, Fiber 3.4 g, Protein 9.3 g, SaturatedFat 4.4 g, Sodium 707.6 mg, Sugar 11.3 g
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