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.
GRIDDLE CAKES
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
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.
CORNMEAL GRIDDLE CAKES
Very simple to make and very filling. The cornmeal griddle cakes are great with just butter and maple syrup or you can try them with flavored syrup. Strawberry is very good with this recipe as well.
Provided by somocdl
Categories 100+ Everyday Cooking Recipes
Time 19m
Yield 5
Number Of Ingredients 9
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.
Nutrition Facts : Calories 347.1 calories, Carbohydrate 59.8 g, Cholesterol 55.3 mg, Fat 8.6 g, Fiber 3.4 g, Protein 9.3 g, SaturatedFat 4.4 g, Sodium 707.6 mg, Sugar 11.3 g
COUNTRY GRIDDLECAKES
Light & Yummy Pancakes! I loved IHOP's Country Griddlecakes, but then they took them off the menu. Decided to try to make them at home and this is what my husband and I came up with. We both love to cook and my husband is pretty good at trying to duplicate recipes from home. Hope you enjoy; I know my family does.
Provided by Amanda Smith
Categories Other Breakfast
Time 25m
Number Of Ingredients 11
Steps:
- 1. Sift together the flour, cream of wheat, sugar, baking soda, baking powder, and salt in a large bowl; set bowl aside.
- 2. Whisk together the milk, sour cream vegetable oil, egg, and vanilla in a seperate bowl.
- 3. Make a well in the center of the dry ingredients and stir in the wet ingredients. Do not overmix the batter.
- 4. Heat a large skillet over medium heat. Pour 1/3 cupfuls of batter onto the skillet and cook until bubbles appear on the surface. Flip with a spatula and cook until broned on the other side.
COUNTRY CORNCAKES
Although we live in a suburban area, we are lucky to have plenty of farms nearby where we can purchase fresh corn. But, when it's out of season, I substitute canned or frozen corn in this favorite recipe. -Anne Frederick, New Hartford, New York
Provided by Taste of Home
Time 35m
Yield 14 corncakes.
Number Of Ingredients 10
Steps:
- In a bowl, combine the first 5 ingredients; make a well in the center. In another bowl, beat the egg, buttermilk and butter; pour into well and stir just until blended. Gently stir in corn; do not overmix. Cover and let stand for 5 minutes. , Pour batter by 1/4 cupfuls onto a greased cast-iron skillet or griddle over medium-high heat. Turn when bubbles form on the top, 2-3 minutes. Cook until second side is golden brown. Top with the sour cream, bacon and chives if desired.
Nutrition Facts : Calories 220 calories, Fat 5g fat (3g saturated fat), Cholesterol 41mg cholesterol, Sodium 451mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 3g fiber), Protein 7g protein.
GRIDDLE CORN CAKES
"This is a downsized version of a recipe that belonged to my husband's mother and has been in their family for 80 years," shares Myrna Gerson of Staten Island, New York. "My husband and I got married 30 years ago, and I've been making these griddle cakes ever since."
Provided by Taste of Home
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the flour, sugar, baking powder and salt. Combine the egg, corn, milk and vanilla; stir into dry ingredients just until moistened. , Drop batter by 1/4 cupfuls onto a hot nonstick griddle. Cook for 4-5 minutes on each side or until golden brown.
Nutrition Facts : Calories 359 calories, Fat 4g fat (1g saturated fat), Cholesterol 108mg cholesterol, Sodium 792mg sodium, Carbohydrate 72g carbohydrate (18g sugars, Fiber 3g fiber), Protein 11g protein.
More about "country griddle cakes recipes"
BEST GRIDDLE CAKES WITH A SECRET INGREDIENT - 365 DAYS OF …
From 365daysofbakingandmore.com
4.3/5 (54)Total Time 45 minsCategory BreakfastCalories 341 per serving
- Pour the two cups of milk into a liquid measuring cup and add the two tablespoons of white vinegar. Stir and let sit for at least 15 minutes.
OLD FASHIONED GRIDDLE HOTCAKES RECIPE - THE SPRUCE EATS
From thespruceeats.com
4/5 (30)Total Time 20 minsCategory BreakfastCalories 101 per serving
CORNMEAL GRIDDLE CAKES - BETTER HOMES & GARDENS
From bhg.com
GRIDDLES, GIRDLES AND HOT CAKES: TRADITIONAL WELSH CAKES
From lavenderandlovage.com
EASY FLUFFY GRIDDLE CAKES (BEST GRIDDLE PANCAKE RECIPE)
From izzycooking.com
COUNTRY GRIDDLE CAKES (HEALTHIER IHOP COPYCAT)
From kellylynnssweetsandtreats.com
IHOP COUNTRY GRIDDLE CAKES (SECRET RECIPE) - MRBREAKFAST.COM
From mrbreakfast.com
4/5 (12)
BLUEBERRY GRIDDLE CAKES - COUNTRY LIVING
From countryliving.com
GRIDDLE GRILLED CORN CAKES, FRESH CORN AT ITS FINEST
From amazingribs.com
IHOP COUNTRY GRIDDLE CAKES COPYCAT RECIPE BY TODD WILBUR
From topsecretrecipes.com
GRIDDLE CORN CAKES - FLUFFY, SOFT AND SO GOOD! - SAVORY …
From savoryexperiments.com
23 AMAZING IHOP COPYCAT RECIPES TO MAKE FROM HOME - 3 BOYS …
From 3boysandadog.com
COUNTRY GRIDDLE CAKES RECIPE - COOKSRECIPES.COM
From cooksrecipes.com
25 GRIDDLE RECIPES THAT GO BEYOND BREAKFAST - INSANELY GOOD
From insanelygoodrecipes.com
GRIDDLE CAKES RECIPE (OLD FASHIONED PANCAKES) | KITCHN
From thekitchn.com
COUNTRY GRIDDLE CAKES RECIPE - MIRECIPE
From mirecipe.com
You'll also love