Kentucky Griddle Cakes Recipes

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.

KENTUCKY LACE CAKES

Steps:

• Combine the milk and vinegar in a bowl; set aside until the milk sours, about 5 minutes.
• Stir the egg, cornmeal, salt, and baking soda into the milk mixture until evenly mixed.
• Melt some of the butter in a large skillet over medium heat. Pour 1/2 cup of the cornmeal mixture onto the skillet and cook until bubbles appear on the surface, 2 to 3 minutes. Flip with a spatula and cook until browned on the other side, 1 to 2 minutes more. Repeat until all batter is used.

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.

KENTUCKY GRIDDLE CAKES

Steps:

• 1. Mix the cornmeal, flour, sugar, salt, baking powder and baking soda in a medium size bowl.
• 2. Combine the buttermilk, egg and oil in a small bowl.
• 3. Stir the buttermilk mixture into the cornmeal mixture just until well blended (the batter will still be slightly lumpy).
• 4. Lightly oil the griddle or large frying pan. Heat over medium high heat until a drop of water will dance across the surface.
• 5. Stir the batter and drop a test cake (1/4 cup of batter) on the griddle.
• 6. Cook until the bubbles burst on the top surface and the bottom is light brown.
• 7. Turn and cook the other side until it is browned (1-2 minutes).
• 8. (Add more buttermilk to the batter if the first cake does not spread well.)
• 9. Serve the griddle cakes with the warm syrup.