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.
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.
OUR 20+ BEST GRIDDLE RECIPES (+AMAZING GRILLED CHEESE SANDWICH)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Main Course
Time 15m
Number Of Ingredients 9
Steps:
- Combine cheese spread.
- Combine garlic spread.
- Assemble sandwiches, spreading garlic spread on the outside of the bread.
- Grill for 2 minutes on both side.
Nutrition Facts : Calories 230 kcal, ServingSize 1 serving
GRIDDLE VEGGIE CAKES
These are much like potato latkes, but without the potato. The idea was born out of that time of the year when everyone and their cousin has way too much squash from their gardens. Plus, it got my picky eaters to enjoy some veggies.
Provided by LilPinkieJ
Categories Onions
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, combine by hand the squash, zucchini, onion, egg substitute, salt, and pepper. Remove the excess liquid from the mixture.
- Heat a large non-stick griddle over high heat; it will be hot enough when a drop of water sizzles when dropped on the surface.
- Working in small batches, carefully drop 1 heaping tablespoon of batter onto the hot griddle.
- Flatten with a spatula to form pancake shape. Do not overcrowd the pan!
- Cook for a 2-6 minutes on each side or until golden brown. Repeat until no batter remains.
- Keep warm in a low oven (250°F) until all cakes are made, if desired.
Nutrition Facts : Calories 42.1, Fat 0.8, SaturatedFat 0.2, Cholesterol 0.2, Sodium 331.6, Carbohydrate 6.5, Fiber 1.7, Sugar 3.1, Protein 3.6
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.
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
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.
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.
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
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