JUNIOR'S GRIDDLE CAKES
Recipe comes from "Welcome to Junior's! Remembering Brooklyn With Recipes and Memories from Its Favorite Restaurant".
Provided by Vicki Butts (lazyme)
Categories Pancakes
Time 35m
Number Of Ingredients 9
Steps:
- 1. Preheat the griddle. If you do not have a griddle, preheat a large nonstick skillet over medium heat. As you cook the cakes be sure that the skillet does not get too hot.
- 2. In a large bowl, mix the flour, sugar, baking powder, and salt together, then set aside.
- 3. Using an electric mixer set on high, beat the milk and eggs until light yellow, then beat in the butter 1 tablespoon of oil, and add the vanilla. Turn off the mixer and add in the flour mixture, and beat on low just until blended and smooth, 1 to 2 minutes (do not overbeat at this stage or the pancakes can be tough).
- 4. To cook the griddle cakes: Brush the preheated griddle or skillet with enough vegetable oil to coat it well. For each cake pour a scant 1/4 cup of the batter onto the hot griddle making 4-inch cakes, about 1 inch apart. Let the cakes cook until the tops are covered with bubbles and edges look done, about 3 minutes. Quickly flip over the cakes and cook on the opposite sides until golden, about 2 minutes more.
- 5. Serve immediately with hot melted butter, warm syrup, and warm apple and raisin preserves.
- 6. This recipe yields 12 (4-inch) pancakes.
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.
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
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.
CINNAMON GRIDDLE CAKES
A yummy and simple breakfast food, and a simple substitute to making cinnamon rolls. Delicious cinnamon biscuits that are baked on the griddle!
Provided by Emily C.
Categories Breakfast and Brunch Pancake Recipes
Time 25m
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 330.4 calories, Carbohydrate 59.5 g, Cholesterol 64.3 mg, Fat 7.9 g, Fiber 1.1 g, Protein 5.2 g, SaturatedFat 4.5 g, Sodium 401.1 mg, Sugar 37.5 g
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