Wisconsin Diner 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.

WISCONSIN DINER GRIDDLE CAKES

Steps:

• Combine first five dry ingredients.
• In another bowl whisk the egg, yogurt, buttermilk and melted butter. Add the dry ingredients, stirring just until combined.
• Heat griddle and 1 tablespoons butter over medium-low heat.
• Pour 1/4 cup batter onto griddle for each pancake. Cook 2 minutes, until golden (these won't bubble as much as regular pancakes so watch closely), flip and cook 2 minutes more, until the center springs back when pressed.
• Use additional 1 tablespoons butter to grease griddle for next batch, if necessary.