Veggie Griddle Cakes Recipes

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

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.

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.

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.

Steps:

• Mix flour with water.
• Stir in eggs, meat and veggies.
• Heat oil on a griddle or large skillet.
• Pour enough batter to make a single serving griddle cake (about 6 inch across and 1/2 inch thick).
• Cook both sides until golden brown over medium heat. (around 5 minutes).
• Transfer to serving plate and top with bonito flakes, mayonnaise, and okonomi sauce.

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.