Sour Milk Griddlecakes Food

SOUR MILK GRIDDLECAKES

Steps:

• Sift dry ingredients together.
• Beat eggs, add sour milk or buttermilk and melted butter; add to dry ingredients gradually, beating to obtain a smooth batter.
• Drop from a spoon onto a hot, greased griddle and brown on both sides.

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.

SCALLION GRIDDLECAKES

Steps:

• In a bowl whisk together flour, baking soda, and salt.
• In a blender or food processor blend milk, sour cream, egg, and 1/2 cup scallion until smooth. Add mixture to flour mixture and stir remaining 1/2 cup scallion until combined well.
• In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and, working in 2 batches, drop batter by tablespoonfuls into skillet. Spread batter into cakes about 2 inches in diameter and cook 2 to 3 minutes on each side, or until golden. Transfer griddlecakes as cooked with a metal spatula to a heatproof plate and keep warm. Makes about 8 griddlecakes, serving 2 as a side dish.

CREAM OF WHEAT GRIDDLECAKES

Steps:

• Sift together the flour, cream of wheat, sugar, baking soda, baking powder, and salt in a large bowl; set bowl aside. Whisk together the milk, sour cream, vegetable oil, egg, and vanilla in a separate bowl. Make a well in the center of the dry ingredients, and stir in the wet ingredients. Do not overmix the batter.
• 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 browned on the other side.

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.