GRAMMA'S GRIDDLE CAKES + VIDEO
My Gramma's griddle cakes are better than any fluffy pancakes! Learn her secret tips and make this classic breakfast recipe for your family.
Provided by Kevin Is Cooking
Categories breakfasts
Time 20m
Number Of Ingredients 9
Steps:
- In a large bowl whisk together the dry ingredients. In another bowl, whisk together the wet ingredients to thoroughly beat the egg. Pour the wet ingredients into the dry and stir to mix. Allow to rest a minute or two.
- Heat a cast iron or non-stick skillet over medium heat. Coat pan with cooking spray or a dab of butter. (See Note 2). Use paper towel to wipe the butter and coat bottom of skillet.
- Pour 1/3 cup batter into the middle of the skillet. I use a 1/3 cup measure as we want a 1/4 cup batter per pancake and not all pours out as batter is thick (See Note 3).
- Look for bubbles to rise to the pancake surface, flip and cook the other side until golden brown.
- Remove and keep warm.
- Serve with butter, syrup of choice and fruit.
Nutrition Facts : Calories 134 kcal, Carbohydrate 23 g, Protein 4 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 21 mg, Sodium 60 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
KEVIN'S GRANDMA'S MAC
Provided by Sunny Anderson
Time 50m
Yield 4 servings
Number Of Ingredients 8
Steps:
- For the pan: Bring a pot of water to a boil. Add the pasta and cook until al dente according to the package instructions.
- Butter the bottom and sides of a 9-by-9-inch baking dish or aluminum pan. Add the cooked pasta.
- Preheat the oven to 350 degrees F.
- For the sauce: In a large pot over medium heat, add the butter and heat until melted. Add the flour and cook, stirring, until the mixture smells like popcorn, about 5 minutes. Slowly add the milk, stirring or whisking while adding. Taste and season the pot with salt and pepper. Add the cheese cubes and stir until melted.
- Pour the sauce over the pasta and gently shake the baking dish to settle the sauce in the nooks and crannies. Top with the shredded Cheddar and bake until the corners are brown, 25 to 30 minutes.
MY MOTHER'S PANCAKES
This recipe comes from a hand-written addition to my mother's Home and Garden cookbook (you know the one with the red and white checkers that used to be given as wedding presents back in the 50's). Her book is older than I am. Anyway this is simply the best pancake recipe I've ever tried. I have tried a few, but always come back to this one.
Provided by Joy
Categories Breakfast and Brunch Pancake Recipes
Time 18m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk together the brown sugar, white sugar, baking powder, milk, egg, olive oil, and vanilla extract. Stir in the flour 1/2 cup at a time until the batter reaches the desired thickness. The batter should look like cake batter (not too thin, but not too thick).
- Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface, about 3 minutes. Flip with a spatula, and cook until browned on the other side.
Nutrition Facts : Calories 357.3 calories, Carbohydrate 56.8 g, Cholesterol 51.4 mg, Fat 9.8 g, Fiber 1.7 g, Protein 10 g, SaturatedFat 2.2 g, Sodium 532.5 mg, Sugar 8 g
MOM'S FLUFFY PANCAKES
Make and share this Mom's Fluffy Pancakes recipe from Food.com.
Provided by Martina
Categories Breakfast
Time 40m
Yield 16 pancakes
Number Of Ingredients 8
Steps:
- Measure flour into mixing bowl.
- Add sugar, baking powder and salt.
- Stir well to blend.
- Combine beaten egg yolks, milk and butter in separate bowl.
- Add to blended dry ingredients.
- Beat with whisk until smooth.
- Fold in egg whites.
- Preheat no-stick pan to 350-375°F.
- Drop by 1/4 cupfuls.
- Cook until puffy and bubbly.
- Turn before bubbles break and cook other side.
- Serve with butter and real maple syrup.
MOM'S BUTTERMILK PANCAKES
These pancakes are passed down from my grandmother, who was fully Scandinavian. They are light and fluffy, and great with berry syrups. I have made these for years as a special treat, and I hope you enjoy them as much as my family has.
Provided by Cinnken
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat and lightly grease a large skillet or electric griddle.
- Mix the flour, salt, and baking soda together in a bowl. Add the egg, buttermilk, and butter; stir together lightly, but keep it lumpy. The batter should look thick, spongy, and puffy.
- Drop 1/3 cup of the batter onto the cooking surface, spreading lightly with the bottom of the cup. Cook until lightly-browned on each side, 1 to 2 minutes per side.
Nutrition Facts : Calories 210.1 calories, Carbohydrate 27.2 g, Cholesterol 64.5 mg, Fat 7.9 g, Fiber 0.8 g, Protein 7.1 g, SaturatedFat 4.5 g, Sodium 1027.4 mg, Sugar 3.5 g
KEVIN'S MOM'S PANCAKES
When my old roommate made these, we almost used to fight over who got the last one. They are light, fluffy and dead easy! Naturally, the cooking time varies, depending on the size of your pan or griddle.
Provided by Marley
Categories Breakfast
Time 20m
Yield 10 small pancakes
Number Of Ingredients 8
Steps:
- In bowl, whisk together all dry ingredients.
- In separate bowl, stir together all wet ingredients.
- Make a well in centre of dry ingredients.
- Dump wet ingredients into the well and stir together until just combined.
- A few small lumps in the batter are okay.
- Heat a nonstick pan over low-medium heat.
- Pour batter in 1/4 cup measures.
- Fry about 2 1/2 minutes, until edges are dry and bubbles are just starting to form.
- Flip and fry other side about 2 minutes.
Nutrition Facts : Calories 103.7, Fat 4.2, SaturatedFat 0.8, Cholesterol 23.6, Sodium 152.6, Carbohydrate 13.5, Fiber 0.3, Sugar 3.9, Protein 2.7
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