Christmas Griddle Cakes Food

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.

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.

DRESSING GRIDDLE CAKES WITH TURKEY AND CRANBERRY BARBECUE SAUCE

Steps:

• Heat the oil in a small saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened, about 8 minutes. Add the paprika and cook, stirring, 30 seconds. Add the cranberry sauce, ketchup, sugar, vinegar, Worcestershire and 1/4 cup water. Bring to boil over medium-high heat, then reduce the heat slightly and simmer until slightly thickened and the flavors have blended, about 10 minutes. Let cool slightly, then transfer to a blender or food processor (be careful when blending hot liquids) and blend until smooth. Transfer to a bowl and set aside.
• Put the dressing in a large bowl with the parsley and egg and mix well with your hands. Divide the mixture into 6 portions and form each into a flattened 3-inch cake. Put the cakes on a plate and refrigerate to set, about 10 minutes.
• Melt the butter over medium heat in a skillet. Add the dressing cakes and cook, turning once, until hot and golden brown on both sides, 3 to 4 minutes per side. Transfer the cakes to individual serving plates. Add the broth to the skillet, then the sliced turkey and cook gently until just warmed. Serve the cakes topped with the turkey and cranberry barbecue sauce.

CHRISTMAS GRIDDLE CAKES

Steps:

• Heat a lightly oiled griddle to 350 degrees F (175 degrees C).
• Stir pancake mix, pumpkin puree, water, white chocolate chips, pecans, and cinnamon together in a large bowl until just incorporated, adding more water as needed.
• Drop batter by 1/2 cup scoops onto the griddle and cook until bubbles form and the edges are dry, 2 to 4 minutes. Flip and cook until browned on the other side, 2 to 4 minutes; repeat with remaining batter.

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.

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.

MOM'S OAT GRIDDLE CAKES

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.