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.
COUNTRY GRIDDLECAKES
Light & Yummy Pancakes! I loved IHOP's Country Griddlecakes, but then they took them off the menu. Decided to try to make them at home and this is what my husband and I came up with. We both love to cook and my husband is pretty good at trying to duplicate recipes from home. Hope you enjoy; I know my family does.
Provided by Amanda Smith
Categories Other Breakfast
Time 25m
Number Of Ingredients 11
Steps:
- 1. Sift together the flour, cream of wheat, sugar, baking soda, baking powder, and salt in a large bowl; set bowl aside.
- 2. Whisk together the milk, sour cream vegetable oil, egg, and vanilla in a seperate bowl.
- 3. Make a well in the center of the dry ingredients and stir in the wet ingredients. Do not overmix the batter.
- 4. Heat a large skillet over medium heat. Pour 1/3 cupfuls of batter onto the skillet and cook until bubbles appear on the surface. Flip with a spatula and cook until broned on the other side.
JUNIOR'S GRIDDLE CAKES
Recipe comes from "Welcome to Junior's! Remembering Brooklyn With Recipes and Memories from Its Favorite Restaurant".
Provided by Vicki Butts (lazyme)
Categories Pancakes
Time 35m
Number Of Ingredients 9
Steps:
- 1. Preheat the griddle. If you do not have a griddle, preheat a large nonstick skillet over medium heat. As you cook the cakes be sure that the skillet does not get too hot.
- 2. In a large bowl, mix the flour, sugar, baking powder, and salt together, then set aside.
- 3. Using an electric mixer set on high, beat the milk and eggs until light yellow, then beat in the butter 1 tablespoon of oil, and add the vanilla. Turn off the mixer and add in the flour mixture, and beat on low just until blended and smooth, 1 to 2 minutes (do not overbeat at this stage or the pancakes can be tough).
- 4. To cook the griddle cakes: Brush the preheated griddle or skillet with enough vegetable oil to coat it well. For each cake pour a scant 1/4 cup of the batter onto the hot griddle making 4-inch cakes, about 1 inch apart. Let the cakes cook until the tops are covered with bubbles and edges look done, about 3 minutes. Quickly flip over the cakes and cook on the opposite sides until golden, about 2 minutes more.
- 5. Serve immediately with hot melted butter, warm syrup, and warm apple and raisin preserves.
- 6. This recipe yields 12 (4-inch) pancakes.
COURGETTE GRIDDLE CAKES
If there's courgette phobia in your household, try these fresh, funky griddle cakes to help change some minds
Provided by Antony Worrall Thompson
Categories Buffet, Lunch, Starter, Supper
Time 40m
Yield Makes 18, enough for 4 adults and 4 kids
Number Of Ingredients 12
Steps:
- Tip the courgettes into a colander, sprinkle with salt and toss well. Leave for 20 mins then rinse and squeeze them between your hands to extract any water then blot on kitchen paper to dry.
- Mix the courgettes with the curry powder, chilli, garlic, spring onions, thyme leaves, salt and plenty of pepper. Stir in the egg and milk, sift in the flour and baking powder, then stir again to combine.
- Lightly oil a non-stick frying pan and fry heaped teaspoonfuls of the batter for 3 mins on each side. Keep warm while you use up the remaining batter - you should get 18 cakes altogether. (These can be made a day ahead up to this stage then chilled.)
- To serve, heat the oven to 200C/fan 180C/gas 6. Arrange the cakes on a baking sheet and dot with a little tomato chutney and then a cube of mozzarella. Bake in the oven for 8-10 mins until hot and melted then pile onto a platter.
Nutrition Facts : Calories 120 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.38 milligram of sodium
CORN GRIDDLE CAKES
Breakfast.
Provided by Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Sift the flour, baking powder, paprika, and salt into a bowl. Combine the corn, egg and milk, add to the flour mixture and mix well. Then add the butter.
- Spoon onto a hot griddle, using 2 to 3 tablespoons of the mixture for each cake. Cook until bubbles show on the surface, then turn the cakes over and cook the other sides until golden brown. Serve with crisp rashers of bacon and maple syrup.
CORNCAKES ON THE GRIDDLE
This early-American dish is wonderfully simple and absolutely delicious. I learned to make it while working in a living history museum. Back when ovens were rare and most cooking was done directly over the fire bread came almost exclusively from professional bakers located in towns and cities. But women at home made a wide variety of griddle cakes as staple foods. Try a little edible history today. They go well with any meal where you might serve cornbread. Tip -- they are particularly handy when camping or even when grilling out because you can make them on your gas grill's side burner while tending to the steaks, burgers, or brats. Note -- In light of a few of the early reviews I would like to emphasize that these are not pancakes and will not have a fluffy, pancake texture. They are the hearty staple food of pioneer hunters, trappers, and farmers and are as different from a pancake as a black, peasant rye bread is different from Wonder bread. :)
Provided by 3KillerBs
Categories Breads
Time 30m
Yield 20-30 cakes depending on size
Number Of Ingredients 7
Steps:
- Mix the dry ingredients together in a medium bowl. It will be particularly convenient if you have one of those 2 quart measuring cups with the pour spout.
- Beat the eggs into the milk or buttermilk.
- Mix the milk-egg mixture into the cornmeal mixture. I find that a fork is a better tool than a spoon for this.
- Note -- the batter will be a bit thicker than ordinary pancake batter but should still pour. Different types of cornmeal will make a thicker or thinner batter and it may thicken on standing as you cook -- making it hard to get the centers of the later batches done. Add more milk a little at a time if necessary.
- Heat your griddle medium to medium-high. Butter it lighly and pour out batter to make cakes 3-4 inches across.
- Cook until bubbles appear in the upper surface and the bottom is nicely browned. Turn and cook until the bottom is brown and the cake is cooked through. Reduce heat and/or add more milk to the batter if the centers aren't cooked before the outsides threaten to burn.
- Butter the griddle very lightly between batches --just enough to prevent sticking and encourage browning but not enough to give them a fried texture.
- Serve with butter, jelly, apple butter, or other favorite bread spread.
Nutrition Facts : Calories 94, Fat 2.1, SaturatedFat 0.9, Cholesterol 25.4, Sodium 91.7, Carbohydrate 15.7, Fiber 1.1, Sugar 0.1, Protein 3.3
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- Preheat the griddle. If you do not have a griddle, preheat a large nonstick skillet over medium heat. As you cook the cakes be sure that the skillet does not get too hot. In a large bowl, mix the flour, sugar, baking powder, and salt together then set aside.
- Using an electric mixer set on high, beat the milk and eggs until light yellow, then beat in the butter 1 tablespoon of oil, and add the vanilla. Turn off the mixer and add in the flour mixture, and beat on low just until blended and smooth, 1 to 2 minutes (do not overbeat at this stage or the pancakes can be tough).
- To cook the griddle cakes; Brush the preheated griddle or skillet with enough vegetable oil to coat it well. For each cake pour a scant 1/4 cup of the batter onto the hot griddle making 4-inch cakes, about 1 inch apart. Let the cakes cook until the tops are covered with bubbles and edges look done, about 3 minutes
- . Quickly flip over the cakes and cook on the opposite sides until golden, about 2 minutes more. Serve immediately with hot melted butter, warm syrup, and warm Apple and Raisin Preserves.
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- Preheat an electric skillet or a griddle pan over medium heat (about 350° F on the electric skillet).
- In a food processor or blender, pulse 1 cup of oats until finely ground, resembling flour. In a mixing bowl, add oat flour, ½ cup old fashioned oats, almonds, cinnamon, baking soda and salt and stir to combine. In a separate bowl, combine yogurt, egg, coconut oil, and vanilla. Mix vigorously until well combined.
- Spray cooking surface with nonstick spray. Using an ice cream scoop, scoop batter onto pre-heated skillet to make 5 large cakes. Use a spatula to gently flatten the batter to resemble patties.* Cook for 3-4 minutes, then flip cakes and cook for another 3-4 minutes. Cakes are done when both sides are golden brown and center is set. You may need to cover skillet when cooking. Remove cakes from heat and keep warm (an oven preheated to 200° F works well.)
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