Griddle Cakes Recipes

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.

GRIDDLE CAKES

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.

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.

CORN GRIDDLE CAKES

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.

BLACKBERRY FARM GRIDDLE CAKES

Steps:

• Whisk egg, buttermilk, and maple syrup in a small bowl. Whisk oat flour, cornmeal, rice flour, buckwheat flour, baking powder, baking soda, and salt in a large bowl.
• Whisk buttermilk mixture into dry ingredients, then whisk in butter until no lumps remain.
• Heat a large nonstick or cast-iron skillet over medium heat; lightly brush with oil. Working in batches, pour batter by 1/4-cupfuls into skillet. Cook until bottoms are browned and bubbles form on top of griddle cakes, about 3 minutes. Flip and cook until griddle cakes are cooked through, about 2 minutes longer.

GRIDDLE CORN CAKES

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.

KENTUCKY GRIDDLE CAKES

Steps:

• Mix together the dry ingredients in one bowl, the wet ingredients in another bowl.
• Stir the wet into the dry using a wooden spoon, mixing just enough to blend- don't overmix; batter should be slightly lumpy.
• Heat a griddle,greased lightly with some additional oil or nonstick spray, over medium to medium-high heat until a drop of water sizzles when dropped onto the pan.
• Stir the batter again briefly (since it will have settled), and drop a scant 1/4 cupful of batter onto the pan for each cake.
• Cook until bubbles form and burst and the bottom is light brown, adjusting heat if needed to keep from burning bottoms.
• Flip over and cook the other side for 1-2 minutes, just until browned (if you touch it with your finger, no imprint will remain).
• NOTE: If batter is too thick, add a little more buttermilk.
• Serve with warm syrup.

OREGON GRIDDLE CAKES

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.

RAISED GRIDDLE CAKES

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.