GRIDDLE VEGGIE CAKES
These are much like potato latkes, but without the potato. The idea was born out of that time of the year when everyone and their cousin has way too much squash from their gardens. Plus, it got my picky eaters to enjoy some veggies.
Provided by LilPinkieJ
Categories Onions
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, combine by hand the squash, zucchini, onion, egg substitute, salt, and pepper. Remove the excess liquid from the mixture.
- Heat a large non-stick griddle over high heat; it will be hot enough when a drop of water sizzles when dropped on the surface.
- Working in small batches, carefully drop 1 heaping tablespoon of batter onto the hot griddle.
- Flatten with a spatula to form pancake shape. Do not overcrowd the pan!
- Cook for a 2-6 minutes on each side or until golden brown. Repeat until no batter remains.
- Keep warm in a low oven (250°F) until all cakes are made, if desired.
Nutrition Facts : Calories 42.1, Fat 0.8, SaturatedFat 0.2, Cholesterol 0.2, Sodium 331.6, Carbohydrate 6.5, Fiber 1.7, Sugar 3.1, Protein 3.6
SAVORY CORN GRIDDLE CAKES
Steps:
- In a bowl combine cornmeal, baking soda, salt, and sugar. In another bowl whisk together egg, buttermilk, and oil. Stir into the flour mixture along with the corn, jalapeno, and cilantro.
- Coat a griddle or heavy skillet with vegetable cooking spray and place over moderately high heat. Pour about 1/4 cup batter onto hot griddle, forming a 4 to 5-inch round. Turn cakes when bubbles form on the top and the bottoms are golden. Continue to cook on the second side until cooked through, another 3 or 4 minutes. Keep cakes covered in a warm oven on the lowest setting until ready to serve (u
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.
OKONOMIYAKI (VEGETABLE JAPANESE GRIDDLE CAKE)
Okonomiyaki means "what-you-like-grilled". You can add anything you like to the batter. It's quite versatile. This is the recipe based on the Otafuku brand Okonomiyaki sauce package minus the meat.
Provided by nightfall20252
Categories Lunch/Snacks
Time 30m
Yield 4 griddle cakes, 4 serving(s)
Number Of Ingredients 12
Steps:
- Mix flour with water in medium size bowl.
- Stir eggs and vegetable ingredients in the batter.
- Heat oil on a griddle, a hot plate, or in a large skillet.
- Pour enough batter to make a single serving griddle cake (about 6" across and 1/2" thick.) Repeat for three more servings as room allows.
- Cook both sides on medium-low heat until golden brown (about 5 minutes each.).
- Move each griddle cake to a serving plate and immediately spread 1/4 cup of Okonomi sauce over the top of each one.
- Top the griddle cakes with the remaining ingredients evenly.
Nutrition Facts : Calories 248, Fat 9.3, SaturatedFat 1.9, Cholesterol 139.5, Sodium 72.8, Carbohydrate 31.3, Fiber 3.7, Sugar 4.2, Protein 10.9
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