Gold Rush Griddle Cakes Food

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.

GOLD RUSH GRIDDLE RAISIN COOKIES - DEE DEE'S

Steps:

• Mix dry ingredients together in a large bowl. Cut in butter until mixture is mealy. Add egg, milk and raisins; mix until all ingredients are moistened and dough holds together. Roll out on a floured board to 1/4-inch thickness. Cut out with 2-inch cutter.
• Heat griddle until a few drops of water dance on it. Oil griddle lightly with butter. Brown cookies on both sides. Serve warm.

RAISIN GRIDDLE COOKIES

Steps:

• Heat griddle until moderately hot.
• Sift together flour, sugar, baking soda, salt and nutmeg.
• Cut in shortening, as for pastry.
• Combine milk and egg; add with raisins to dry mixture.
• Stir until moistened and mixture holds together.
• Roll dough out onto floured board to 1/4-inch thick and cut with 2-inch round cookie cutter.
• Oil griddle lightly.
• Place cookies on griddle.
• As bottoms brown, top will get puffy.
• Turn and brown other side.
• Serve hot or cold.

GOLD RUSH GRIDDLE CAKES

Steps:

• Mix Dry ingredients, cut in shortening
• Add egg, milk & raisins (Dough will be stiff)
• Roll out til 1/4" thick. Cut with 2" cookie cutter
• Lightly oil griddle pan
• Cook until tops are puffy and golden brown
• Serve with butter on top

GOLD RUSH GRIDDLE COOKIES

Steps:

• Mix dry ingredients in your largest mixing bowl. Cut in shortening until mealy. Add beaten egg, milk, and raisins; mix until all ingredients are moistened and dough holds together. Dough will be very stiff.
• Preheat pancake griddle to 350 degrees F. A few drops of water should dance on the surface when hot enough.
• Roll out dough on floured board to ¼" thick. Cut with pizza wheel, scissors, or 2" cookie cutter.
• Lightly oil hot griddle. Place cookies on it without crowding. As the bottoms brown, the tops become puffy. Then turn with spatula and brown on the other side.
• Cool on rack. Makes approximately 4 dozen.

OLD FASHIONED FLAPJACKS

Steps:

• Preheat griddle so that a drop of water beads when dropped on it.
• Combine dry ingredients.
• Combine wet ingredients and beat well. (Do this quickly as the butter will tend to set up when it hits the cold milk).
• Add wet ingredients to dry ingredients.
• Mix but not too much. Batter will be slightly lumpy.
• Drop a couple tablespoons for each pancake onto hot griddle and cook until bubbles appear in batter and bottom is golden brown.
• Serve with real butter and real maple syrup.