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.

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.

SWEET MILK GRIDDLE CAKES

Steps:

• Sift flour 3 times together with the baking powder, salt, sugar, and cinnamon.
• Beat the eggs, add the milk, and pour slowly into the dry ingredients. Beat thoroughly and add butter. Drop by spoonfuls onto a lightly greased hot griddle. When puffed full of bubbles and cooked on edges, turn and cook on the other side.

GRIDDLE CAKES WITH MARMALADE AND CLOTTED CREAM

Steps:

• Put oven rack in middle position and preheat oven to 200°F. Warm 4 plates in oven.
• Heat a well-seasoned griddle or heavy skillet (preferably cast-iron) over moderately low heat until hot.
• While griddle heats, whisk together flour, oats, sugar, baking powder, baking soda, and salt, then whisk in buttermilk, egg, and 3 tablespoons butter until combined.
• Brush hot griddle with some of remaining butter, then spoon 3 tablespoons batter per oatcake onto hot griddle and cook until bubbles appear on surface, edges are set, and undersides are golden, 1 to 2 minutes. Flip cakes with a large spatula and cook until tops spring back when pressed gently, 1 to 2 minutes more. Transfer as cooked to plates in oven and loosely cover with foil. Brush griddle with butter between batches if necessary.
• Brush griddle cakes with any remaining butter and serve immediately.

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.

CORNMEAL GRIDDLE CAKES

Steps:

• Pour cornmeal into a large bowl; cover with boiling water. Let stand until slightly softened, about 5 minutes. Stir in flour, sugar, melted butter, baking powder, and salt. Mix in milk and egg until batter is smooth.
• Heat a lightly greased griddle over medium heat. Drop spoonfuls of batter onto the griddle and cook until edges are dry, 2 to 3 minutes. Flip and cook until browned on the other side, 2 to 3 minutes more. Repeat with remaining batter.

GRIDDLE VEGGIE CAKES

Steps:

• In a large bowl, combine by hand the squash, zucchini, onion, egg substitute, salt, and pepper. Remove the excess liquid from the mixture.
• Heat a large non-stick griddle over high heat; it will be hot enough when a drop of water sizzles when dropped on the surface.
• Working in small batches, carefully drop 1 heaping tablespoon of batter onto the hot griddle.
• Flatten with a spatula to form pancake shape. Do not overcrowd the pan!
• Cook for a 2-6 minutes on each side or until golden brown. Repeat until no batter remains.
• Keep warm in a low oven (250°F) until all cakes are made, if desired.

CINNAMON GRIDDLE CAKES

Steps:

• In a medium bowl, combine flour, sugar, salt, baking powder and cinnamon.
• In a separate large bowl, beat together eggs, milk, corn syrup, butter and vanilla extract. Stir in the flour mixture.
• Heat a lightly oiled griddle or frying pan over medium low heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
• While pancakes are cooking, mix the icing. Combine confectioners' sugar, vanilla extract and enough milk to make a liquid frosting. Drizzle frosting on hot pancakes before serving.