Favorite Griddle Cakes Recipes

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.

FAVORITE GRIDDLE CAKES

Steps:

• Preheat a large iron skillet, or a griddle over medium heat. When ready to cook cakes, the pan/griddle should be hot enough to cause a few drops of water to dance on the surface,.
• Whisk together dry ingredients in a small bowl. In another medium bowl, beat egg and add milk and oil/butter, and mix to combine.
• Add dry ingredients to the liquid ingredients, stirring just untill all the flour is moistened. Batter will be a bit lumpy.
• Lightly spray pan/griddle with non-stick spray. Portion batter in 1/4 to 1/3 cup cakes onto pan/griddle.
• Bake on this side till a few bubbles appear on the surface. Flip and bake the second side for another minute or two till golden brown.
• Keep baked griddle cakes warm in a warm oven till all cakes are baked, Serve with butter and warmed maple syrup.
• Small fruits, such as bluberries, raspberries, chopped strawberries, diced peaches, even raisins, chopped pecans, and the like, can be added to the cakes while the first side is browning. Flip carefully and finish baking.
• For pineapple griddle cakes, add a 1/2 cup drained crushed pineapple to the batter, bake as directed, and serve with warmed honey.

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.

GRAHAM GRIDDLE CAKES

Steps:

• In a large mixing bowl, combine flour, graham cracker crumbs, brown sugar, baking powder, salt and pecans (if desired). In a separate bowl, stir together milk, butter and egg. Add to the flour mixture and stir well.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.