Fluffly Griddle Cakes Food

GRAMMA'S GRIDDLE CAKES + VIDEO

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.

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.

KENTUCKY GRIDDLE CAKES

Steps:

• Mix together the dry ingredients in one bowl, the wet ingredients in another bowl.
• Stir the wet into the dry using a wooden spoon, mixing just enough to blend- don't overmix; batter should be slightly lumpy.
• Heat a griddle,greased lightly with some additional oil or nonstick spray, over medium to medium-high heat until a drop of water sizzles when dropped onto the pan.
• Stir the batter again briefly (since it will have settled), and drop a scant 1/4 cupful of batter onto the pan for each cake.
• Cook until bubbles form and burst and the bottom is light brown, adjusting heat if needed to keep from burning bottoms.
• Flip over and cook the other side for 1-2 minutes, just until browned (if you touch it with your finger, no imprint will remain).
• NOTE: If batter is too thick, add a little more buttermilk.
• Serve with warm syrup.

GRIDDLE CAKES

Steps:

• Sift dry ingredients into a large mixing bowl.
• Add eggs and milk and blend, then stir in butter.
• Do not overmix, the pancakes will be lighter if the batter is not too smooth.
• Grease griddle lightly with oil.
• Pour enough batter for a 4 inch pancake.
• When bubbles form turn and cook the other side.