Pumpkin Griddle Cakes Food

PUMPKIN ROULADE WITH GINGER BUTTERCREAM

Steps:

• Preheat the oven to 375 degrees F. Grease a 13 by 18 by 1-inch sheet pan. Line the pan with parchment paper and grease and flour the paper.
• In a small bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt and stir to combine. Place the eggs and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed for 3 minutes, until light yellow and thickened. With the mixer on low, add the pumpkin, then slowly add the flour mixture, mixing just until incorporated. Finish mixing the batter by hand with a rubber spatula. Pour into the prepared pan and spread evenly. Bake the cake for 10 to 12 minutes, until the top springs back when gently touched.
• While the cake is baking, lay out a clean, thin cotton dish towel on a flat surface and sift the entire 1/4 cup of confectioners' sugar evenly over it. (This will prevent the cake from sticking to the towel.) As soon as you remove the cake from the oven, loosen it around the edges and invert it squarely onto the prepared towel. Peel away the parchment paper. With a light touch, roll the warm cake and the towel together (don't press!) starting at the short end of the cake. Allow to cool completely on a wire rack.
• Meanwhile, make the filling. In the bowl of an electric mixer fitted with the paddle attachment, beat the mascarpone, confectioners' sugar, and cream together for about a minute, until light and fluffy. Stir in the crystallized ginger, and salt.
• To assemble, carefully unroll the cake onto a board with the towel underneath. Spread the cake evenly with the filling. Reroll the cake in a spiral using the towel as a guide. Remove the towel and trim the ends to make a neat edge. Dust with confectioners' sugar and serve sliced.

POPULAR PUMPKIN GRIDDLE CAKES

Steps:

• In a large bowl, whisk together the flour, sugar, salt, baking powder, baking soda and spices.
• In a separate bowl, beat the eggs, adding yogurt, milk and pumpkin puree; mix well.
• Pour the egg mixture into the flour mixture and stir until just blended.
• Spoon the batter onto a preheated, oiled griddle, using 1/4 cup batter for each pancake.
• Cook pancakes slowly over a low-medium heat for approximately 4-6 minutes, flipping after 3 minutes.

PUMPKIN GRIDDLE CAKES

Steps:

• Mix cornmeal,sugar, salt and soda in a large bowl.
• Add the mashed pumpkin, water and egg, and mix well.
• Stir in the melted butter.
• Grease a stove-top griddle or heavy frypan and heat until very hot.
• Drop heaping tablespoons of batter onto the griddle or pan and fry until lightly browned, turning once.
• Serve with maple syrup, if liked.

WISCONSIN DINER GRIDDLE CAKES

Steps:

• Combine first five dry ingredients.
• In another bowl whisk the egg, yogurt, buttermilk and melted butter. Add the dry ingredients, stirring just until combined.
• Heat griddle and 1 tablespoons butter over medium-low heat.
• Pour 1/4 cup batter onto griddle for each pancake. Cook 2 minutes, until golden (these won't bubble as much as regular pancakes so watch closely), flip and cook 2 minutes more, until the center springs back when pressed.
• Use additional 1 tablespoons butter to grease griddle for next batch, if necessary.

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.

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.

EASY PUMPKIN PANCAKES

Steps:

• Whisk pumpkin pie filling and eggs together in a bowl until smooth. Add milk, flour, baking powder, sugar, pumpkin pie spice, cinnamon, and nutmeg; whisk until batter is smooth.
• Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

PUMPKIN GRIDDLE CAKES

Steps:

• Sift together the dry ingredients. In a separate bowl, combine the milk, pumpkin, egg yolks, and melted butter.
• Stir the wet ingredients into the dry ingredients. Do not overstir - stir just until blended. Beat egg whites until stiff. Fold them into the batter.
• Heat a lightly greased griddle. Pour 1/2 cup of batter onto griddle. When the top gets bubbly, flip the griddle cake. Cook until the bottom is lightly browned. Continue with remaining batter, keeping finished griddle cakes in a warm oven.
• Serve with butter and the warmed maple syrup.

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.

POTATO GRIDDLE CAKES

Steps:

• Beat the egg and a little of the milk, then add the flour, sugar and remaining milk a little at a time while beating.
• Allow to stand for 2 hours.
• Peel and grate potatoes, then add to the batter and mix thoroughly.
• Season with salt and pepper.
• Heat a skillet over medium high heat.
• Melt a little butter in the pan, just enough to coat the pan.
• Add a thin layer of batter.
• Cook on each side until golden brown, and place on a warmed serving platter.
• Continue with remaining batter.
• Serve immediately with bacon and lingonberries.