Griddle Cakes With Marmalade And Clotted Cream Recipes

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GRIDDLE CAKES



Griddle Cakes image

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

1/2 cup flour
1 teaspoon salt
3 teaspoons baking powder
1 tablespoon brown sugar
1 1/2 cups Jiffy corn muffin mix
2 eggs, beaten
1 1/2 cups skim milk
4 tablespoons butter, melted

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.

GRIDDLE CAKES WITH MARMALADE AND CLOTTED CREAM



Griddle Cakes with Marmalade and Clotted Cream image

Categories     Cake     Milk/Cream     Breakfast     Brunch     Quick & Easy     Jam or Jelly     Gourmet     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 breakfast or brunch servings

Number Of Ingredients 10

1/2 cup all-purpose flour
1/2 cup quick-cooking oats
2 teaspoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup well-shaken buttermilk
1 large egg, lightly beaten
5 tablespoons unsalted butter, melted and cooled slightly
Accompaniments: marmalade or jam; clotted cream or crème fraîche

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.

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