OATMEAL CAKES
A moist and delicious bread cooked on the griddle. My mother enjoys this for dinner too!
Provided by sal
Categories Bread Quick Bread Recipes
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- In a medium mixing bowl, sift together flour and baking powder. Add the remaining ingredients and stir to combine.
- 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 cake. Cook until bubbles form in the cakes. Flip and cook the other side. Serve warm with syrup or jam.
Nutrition Facts : Calories 87.1 calories, Carbohydrate 12.3 g, Cholesterol 21.1 mg, Fat 2.9 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 1.3 g, Sodium 65.2 mg, Sugar 1.5 g
MOM'S OAT GRIDDLE CAKES
Make and share this Mom's Oat Griddle Cakes recipe from Food.com.
Provided by LoveBakedIn
Categories Breakfast
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Pour the milk over the oats and let stand 5 minutes.
- Stir the flour, baking powder, sugar and salt together.
- Add the beaten eggs to the oat and milk mixture. Add the melted butter.
- Mix the dry ingredients into the wet ingredients just until moistened.
- You may keep this in the refrigerator for several days or make immediately.
- Fry on griddle until brown. These are thick and take a little longer to cook than regular pancakes.
- Serve warm with your favorite toppings.
Nutrition Facts : Calories 336, Fat 16.3, SaturatedFat 9.1, Cholesterol 100.5, Sodium 694, Carbohydrate 38.2, Fiber 2.6, Sugar 4.5, Protein 9.7
FANNIE FARMER GRIDDLECAKES
This recipe comes from an old old Fanny Farmer cookbook that I bought at a yard sale. An inscription inside was dated Dec. 25, 1945. These pancakes, or griddlecakes if you will, are the bomb and the only recipe I will use. Do give it a try...if you like a pancake that has lots of body then you won't be dissapointed.
Provided by Miss Eve
Categories Breakfast
Time 13m
Yield 12 medium pancakes, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix together the dry ingredients. Add the beaten egg and melted butter and stir vigorously, adding more milk, if necesary, to make the batter just thin enough to pour. Drop by spoonfuls or pour from pitcher onto heated and greased griddle or frying pan using medium heat. When full of bubbles and the underside is browned, turn and brown the other side. Serve with maple syrup and additional butter.
OATMEAL GRIDDLE CAKES WITH PECAN-MAPLE SYRUP
Make and share this Oatmeal Griddle Cakes With Pecan-Maple Syrup recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 1h
Yield 12 pancakes
Number Of Ingredients 11
Steps:
- In a large bowl, combine the oats and buttermilk and let stand for about 15 minutes.
- Meanwhile, in a small saucepan, toast the pecans over medium heat, stirring often, until fragrant and lightly browned, about 5 minutes.
- Remove from the heat and pour in the maple syrup; stir well.
- Cover to keep warm and set aside.
- Ina small bowl, stir together the flour, brown sugar, baking soda, and salt.
- Add to the soaked oats, then stir in the egg and 2 tablespoons of the melted butter; mix well.
- In a frying pan over med-high heat, heat the remaining 2 tablespoons melted butter.
- Ladle the batter, about 1/4 cup at a time, spaced well apart, into the pan.
- Cook until the tops are bubbly and the bottoms are golden brown, about 4 minutes.
- Turn and cook until golden brown on the second side, about 3 minutes longer.
- Transfer the pancakes to a plate; keep warm.
- Repeat with the remaining batter, adding more butter if needed.
- Divide the pancakes among individual plates and each serving with some of the pecan-maple syrup and a spoonful of yogurt.
- Pass the remaining pecan-maple syrup at the table.
Nutrition Facts : Calories 243.1, Fat 9.7, SaturatedFat 3.4, Cholesterol 28, Sodium 252.4, Carbohydrate 36.1, Fiber 1.5, Sugar 21.3, Protein 4.3
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