Griddle Cakes With Marmalade And Clotted Cream Recipes

BUTTERMILK GRIDDLE CAKES

Steps:

• In a bowl, beat egg and buttermilk together.
• Sift dry ingredients and stir them into the egg mixture.
• Whisk in melted margarine or oil (if mixture is very thick, add a little milk).
• Heat a heavy griddle or frying pan and lightly grease.
• Pour by 1/4 cup measures, and cook until bubbles form and the griddle cakes begin to look dry.
• Turn and cook on other side.

NORMA'S LIGHT AND LEMONY GRIDDLE CAKES WITH DEVONSHIRE CREAM

Steps:

• For the Devonshire Cream:.
• In a small saucepan combine gelatin and 1/2 cup cold water.
• Let stand 5 minutes to soften.
• Heat and stir over medium heat until gelatin dissolves.
• Cool.
• In a chilled medium mixing bowl beat the whipping cream and the 1/4 cup sugar and vanilla with an electric mixer on medium-low speed until soft peaks form (tips curl).
• Do not overbeat.
• Combine cooled gelatin mixture and sour cream; mix well.
• Fold sour cream mixture into whipped cream.
• Chill for 30 to 45 minutes or until mixture thickens and will mound on a spoon.
• For the Light and Lemony Griddle Cakes:.
• In large bowl combine egg yolks, flour, cottage cheese, melted butter, sugar, salt and lemon zest and lemon juice.
• In a separate bowl whip egg whites until soft peaks form.
• Carefully fold egg whites into batter mixture.
• Cook on large griddle (prepared with cooking spray).
• Using ¼ cup measuring cup pour batter onto hot griddle.
• Cook until bubbles form and bottoms are lightly brown.
• Turn over and cook until bottoms are lightly browned.
• Remove and place on serving plates.
• Serve immediately with Devonshire Cream.
• *Optional: Garnish with fresh raspberries or blueberries and powdered sugar.*.

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.

GRIDDLE CAKES WITH MARMALADE AND CLOTTED CREAM

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.