BACON PUMPKIN GRIDDLE CAKES
Appetizers ready in 25 minutes! Enjoy these wonderful mini bacon and pumpkin pancakes topped with sour cream.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 25m
Yield 24
Number Of Ingredients 13
Steps:
- In large bowl, mix flour, cornmeal, sugar, baking soda, baking powder and salt. In medium bowl, mix milk, pumpkin, butter and egg with wire whisk until blended. Add pumpkin mixture to flour mixture, stirring just until moistened. Stir in half of the crumbled bacon.
- Heat griddle or skillet over medium heat (350°F). Grease with vegetable oil or shortening. (Surface is ready when drops of water jump around.) For each pancake, spoon 1 rounded tablespoon batter onto hot griddle. Cook until bubbles break on surface and edges just begin to dry. Turn; cook about 1 minute or until golden brown. To serve, top with sour cream, green onions and remaining bacon.
Nutrition Facts : Calories 94, Carbohydrate 11 g, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 189 mg
PUMPKIN SHEET CAKE
This cake is great for potlucks!
Provided by Sandy Rowe
Categories Fruits and Vegetables Vegetables Squash
Time 2h
Yield 20
Number Of Ingredients 14
Steps:
- In a mixing bowl, beat pumpkin, 2 cups white sugar, and oil. Add eggs, and mix well.
- In another bowl, combine flour, baking soda, cinnamon and salt. Add these dry ingredients to the pumpkin mixture, and beat until well blended. Pour batter into a greased 15 x 10 inch baking pan.
- Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until cake tests done. Cool.
- In a mixing bowl, beat the cream cheese, butter or margarine, and vanilla until smooth. Gradually add 1 3/4 cups confectioners' sugar, and mix well. Add milk until frosting reaches desired spreading consistency. Frost cake, and sprinkle with nuts.
Nutrition Facts : Calories 362 calories, Carbohydrate 42.8 g, Cholesterol 49.5 mg, Fat 20.4 g, Fiber 1.4 g, Protein 4 g, SaturatedFat 4.9 g, Sodium 282.9 mg, Sugar 31.3 g
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.
POPULAR PUMPKIN GRIDDLE CAKES
The perfect fall breakfast! Recipe from Stonyfield Farm website. FYI. . .I usually have to add extra milk or water to thin my batter out. Also, I have subbed Splenda for the sugar and flavored yogurt for the plain yogurt with great success.
Provided by januarybride
Categories Breakfast
Time 25m
Yield 12 pancakes, 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, whisk together the flour, sugar, salt, baking powder, baking soda and spices.
- In a separate bowl, beat the eggs, adding yogurt, milk and pumpkin puree; mix well.
- Pour the egg mixture into the flour mixture and stir until just blended.
- Spoon the batter onto a preheated, oiled griddle, using 1/4 cup batter for each pancake.
- Cook pancakes slowly over a low-medium heat for approximately 4-6 minutes, flipping after 3 minutes.
Nutrition Facts : Calories 312.6, Fat 5.3, SaturatedFat 2.5, Cholesterol 102.6, Sodium 903, Carbohydrate 55.9, Fiber 2.4, Sugar 20.1, Protein 10.3
PUMPKIN GRIDDLE CAKES
Make and share this Pumpkin Griddle Cakes recipe from Food.com.
Provided by Evie3234
Categories Breakfast
Time 30m
Yield 12 griddle cakes
Number Of Ingredients 10
Steps:
- Mix cornmeal,sugar, salt and soda in a large bowl.
- Add the mashed pumpkin, water and egg, and mix well.
- Stir in the melted butter.
- Grease a stove-top griddle or heavy frypan and heat until very hot.
- Drop heaping tablespoons of batter onto the griddle or pan and fry until lightly browned, turning once.
- Serve with maple syrup, if liked.
Nutrition Facts : Calories 65.5, Fat 2.7, SaturatedFat 1.4, Cholesterol 22.7, Sodium 173, Carbohydrate 9.3, Fiber 0.8, Sugar 1.3, Protein 1.4
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
FAVORITE GRIDDLE CAKES
Make and share this Favorite Griddle Cakes recipe from Food.com.
Provided by Lise in Indiana
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat a large iron skillet, or a griddle over medium heat. When ready to cook cakes, the pan/griddle should be hot enough to cause a few drops of water to dance on the surface,.
- Whisk together dry ingredients in a small bowl. In another medium bowl, beat egg and add milk and oil/butter, and mix to combine.
- Add dry ingredients to the liquid ingredients, stirring just untill all the flour is moistened. Batter will be a bit lumpy.
- Lightly spray pan/griddle with non-stick spray. Portion batter in 1/4 to 1/3 cup cakes onto pan/griddle.
- Bake on this side till a few bubbles appear on the surface. Flip and bake the second side for another minute or two till golden brown.
- Keep baked griddle cakes warm in a warm oven till all cakes are baked, Serve with butter and warmed maple syrup.
- Small fruits, such as bluberries, raspberries, chopped strawberries, diced peaches, even raisins, chopped pecans, and the like, can be added to the cakes while the first side is browning. Flip carefully and finish baking.
- For pineapple griddle cakes, add a 1/2 cup drained crushed pineapple to the batter, bake as directed, and serve with warmed honey.
Nutrition Facts : Calories 273.2, Fat 10.6, SaturatedFat 2.7, Cholesterol 55, Sodium 611.5, Carbohydrate 36.7, Fiber 1.1, Sugar 3.3, Protein 7.6
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