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.
NORTHUMBRIAN GIRDLE/GRIDDLE CAKES AKA GOSFORTH GRIDIES
Posted for Zaar World Tour. These are a type of current cake/scone. Recipe is adapted from "Favourite English recipes- Traditional fare from around the Counties'. If you make it before I do, I would very much appreciate your feedback. Serving size and time is are complete guess-timates since I haven't made these myself yet. Northumbria is in the most north eastern corner of England. ZWT REGION: England.
Provided by kiwidutch
Categories Quick Breads
Time 45m
Yield 20 cakes
Number Of Ingredients 7
Steps:
- Sift salt and flour together, rub in butter until it looks like fine breadcrumbs.
- Add sugar and currants.
- Make a well in the middle of this mixture and add the milk and eggs, stir gently until combined.
- Knead lightly on a lightly floured surface and roll out until it is about 1/2 inch (1.3 cm)thick.
- Cut into small rounds and cook on a well greased griddle for 4-5 minutes each side or until light golden brown.
- Serve hot with butter.
Nutrition Facts : Calories 214, Fat 10.2, SaturatedFat 6.2, Cholesterol 44, Sodium 209.1, Carbohydrate 27.6, Fiber 1, Sugar 9.6, Protein 3.5
RAISED GRIDDLE CAKES
This is a very old-fashioned version of cornmeal pancakes which rise overnight. It came to our family via my great grandmother and dates back to the mid 1870s. The cornmeal gives these pancakes a tiny hint of fried mush, a splendid treat that exceeds my patience to make.
Provided by TBURRISS
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time P1DT48m
Yield 6
Number Of Ingredients 9
Steps:
- In a large bowl, stir together the cornmeal and boiling water. Let soak for about 15 minutes. While still warm but not hot, stir in the flour, sugar, milk and yeast. Cover, and let rise overnight in the refrigerator.
- In the morning, mix in the eggs, baking powder and salt. If the batter seems too thin, add more cornmeal to thicken it up. If desired, set aside a cupful of batter for the next morning's batch of griddle cakes (see Cook's Note).
- Heat a lightly oiled griddle over medium heat. Spoon pancakes onto the hot griddle, and cook until browned on each side. Serve at once with butter and syrup.
Nutrition Facts : Calories 302.4 calories, Carbohydrate 54.1 g, Cholesterol 68.5 mg, Fat 4.5 g, Fiber 2.9 g, Protein 11.2 g, SaturatedFat 1.7 g, Sodium 470.9 mg, Sugar 6.4 g
GRAHAM GRIDDLE CAKES
I've been making these for years. They are very tasty and have a great nutty flavor.
Provided by kimmah
Categories Breakfast and Brunch Pancake Recipes
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- In a large mixing bowl, combine flour, graham cracker crumbs, brown sugar, baking powder, salt and pecans (if desired). In a separate bowl, stir together milk, butter and egg. Add to the flour mixture and stir well.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Nutrition Facts : Calories 248.2 calories, Carbohydrate 28.1 g, Cholesterol 44.4 mg, Fat 13.2 g, Fiber 1.6 g, Protein 5.6 g, SaturatedFat 3.9 g, Sodium 380.1 mg, Sugar 10 g
SINGIN' HINNIES - NORTHUMBRIAN TEA-TIME GRIDDLE CAKES/SCONES
Served warm and oozing with butter, these fabulous fruity griddlecakes make a great treat for breakfast or afternoon tea. I remember my grandmother making these when I was little; she lived in a very old stone cottage in Northumberland, and made these on a huge cast iron black griddle, or girdle as they were also called! We used to eat them hot from the griddle, with butter - in front of a roaring wood fire during the winter months. Singin' hinnies are a type of fried fruit scone or griddle cake, so called as they 'sing' and sizzle whilst cooking. 'Hinny' is a Northern term for endearment used especially to children - my grandmother used to call me "hinny". Similar to singin' hinnies are Northumbrian griddle cakes, also known as Gosforth gridies. If you are making them for a children's party or at Christmas, put coins that have been briefly boiled, then wrapped in greaseproof paper, in the middle of some of the singin' hinnies.
Provided by French Tart
Categories Scones
Time 40m
Yield 8-12 Singin' Hinnies, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Sift together the flour, raising powders and salt.
- Rub in the butter and lard/vegetable fat, and then mix in the fruit.
- Add enough milk to make a firm dough. Roll out, and then cut into rounds of about 3" or 6cm in diameter.
- Grease the heated griddle (or a heavy frying pan or skillet) with lard or dripping thoroughly. Put on the cakes and turn them when the underneath is a nice mottled brown. Keep the singin' hinnies warm in the oven until they are all cooked.
- Cut in half and put a big knob of butter in the middle. Serve immediately.
CORNMEAL GRIDDLE CAKES (PRE-1940'S)
Make and share this Cornmeal Griddle Cakes (Pre-1940's) recipe from Food.com.
Provided by Chef Aint Bs
Categories Breads
Time 10m
Yield 10-15 serving(s)
Number Of Ingredients 7
Steps:
- Mix and sift dry ingredients.
- Combine beaten egg and milk.
- Add to dry ingredients.
- Stir in shortening.
- Pour on a hot griddle.
Nutrition Facts : Calories 160.1, Fat 5.8, SaturatedFat 2.9, Cholesterol 32.5, Sodium 535.5, Carbohydrate 22.2, Fiber 1.2, Sugar 0.1, Protein 4.9
KENTUCKY GRIDDLE CAKES
I am not really sure why these are called Kentucky griddle cakes. When we lived in KY, I can't ever recall eating them. I got this recipe years ago when we lived in Kansas, actually. These are really good cornmeal pancakes. You may use white cornmeal too, but the yellow gives this a nice color.
Provided by HeatherFeather
Categories Breakfast
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
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.
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