POPULAR PUMPKIN GRIDDLE CAKES
The perfect fall breakfast! Recipe from Stonyfield Farm website. FYI. . .I usually have to add extra milk or water to thin my batter out. Also, I have subbed Splenda for the sugar and flavored yogurt for the plain yogurt with great success.
Provided by januarybride
Categories Breakfast
Time 25m
Yield 12 pancakes, 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, whisk together the flour, sugar, salt, baking powder, baking soda and spices.
- In a separate bowl, beat the eggs, adding yogurt, milk and pumpkin puree; mix well.
- Pour the egg mixture into the flour mixture and stir until just blended.
- Spoon the batter onto a preheated, oiled griddle, using 1/4 cup batter for each pancake.
- Cook pancakes slowly over a low-medium heat for approximately 4-6 minutes, flipping after 3 minutes.
Nutrition Facts : Calories 312.6, Fat 5.3, SaturatedFat 2.5, Cholesterol 102.6, Sodium 903, Carbohydrate 55.9, Fiber 2.4, Sugar 20.1, Protein 10.3
PUMPKIN GRIDDLE CAKES
Make and share this Pumpkin Griddle Cakes recipe from Food.com.
Provided by Evie3234
Categories Breakfast
Time 30m
Yield 12 griddle cakes
Number Of Ingredients 10
Steps:
- Mix cornmeal,sugar, salt and soda in a large bowl.
- Add the mashed pumpkin, water and egg, and mix well.
- Stir in the melted butter.
- Grease a stove-top griddle or heavy frypan and heat until very hot.
- Drop heaping tablespoons of batter onto the griddle or pan and fry until lightly browned, turning once.
- Serve with maple syrup, if liked.
Nutrition Facts : Calories 65.5, Fat 2.7, SaturatedFat 1.4, Cholesterol 22.7, Sodium 173, Carbohydrate 9.3, Fiber 0.8, Sugar 1.3, Protein 1.4
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.
BACON PUMPKIN GRIDDLE CAKES
Appetizers ready in 25 minutes! Enjoy these wonderful mini bacon and pumpkin pancakes topped with sour cream.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 25m
Yield 24
Number Of Ingredients 13
Steps:
- In large bowl, mix flour, cornmeal, sugar, baking soda, baking powder and salt. In medium bowl, mix milk, pumpkin, butter and egg with wire whisk until blended. Add pumpkin mixture to flour mixture, stirring just until moistened. Stir in half of the crumbled bacon.
- Heat griddle or skillet over medium heat (350°F). Grease with vegetable oil or shortening. (Surface is ready when drops of water jump around.) For each pancake, spoon 1 rounded tablespoon batter onto hot griddle. Cook until bubbles break on surface and edges just begin to dry. Turn; cook about 1 minute or until golden brown. To serve, top with sour cream, green onions and remaining bacon.
Nutrition Facts : Calories 94, Carbohydrate 11 g, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 189 mg
PUMPKIN GRIDDLE CAKES
Just what you need when the morning air starts to get chilly. Mmmmmm, nothing better! Be sure to use REAL maple syrup. These turn out best when cooked on a cast iron griddle, as it maintains a constant heat.
Provided by Lori Loucas @jostlori
Categories Pancakes
Number Of Ingredients 11
Steps:
- Sift together the dry ingredients. In a separate bowl, combine the milk, pumpkin, egg yolks, and melted butter.
- Stir the wet ingredients into the dry ingredients. Do not overstir - stir just until blended. Beat egg whites until stiff. Fold them into the batter.
- Heat a lightly greased griddle. Pour 1/2 cup of batter onto griddle. When the top gets bubbly, flip the griddle cake. Cook until the bottom is lightly browned. Continue with remaining batter, keeping finished griddle cakes in a warm oven.
- Serve with butter and the warmed maple syrup.
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- Preheat the oven to 350°F (177°C) and grease a 9×13 inch baking pan. I always use this glass pan.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl. Set aside. Whisk the oil, eggs, brown sugar, granulated sugar, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Batter will be thick.
- Spread batter into the prepared pan. Bake for 30-36 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top or edges of the cake is/are browning too quickly in the oven, loosely cover it with aluminum foil.
- Remove the cake from the oven and set the entire pan on a wire rack. Allow to cool completely. After about 45 minutes, I usually place the cake in the refrigerator to speed things up.
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