Saturday, January 16, 2010

Griddle Cakes

A few weeks ago we drove up to visit my in-laws. There was much laughter, face stuffing, joking and good times. It seems like every time I see my in-laws, I end up with a gosh-darn-it heavenly recipe on my hands (like this orange cranberry bread and the perfect pie crust and a recipe I really need to share with you) and this trip was no exception. Pancakes Griddle Cakes were the culprit this time. My father-in-law made them one morning for breakfast and upon my first bite I demanded that they fork over the recipe.

Which they did. Because they like me.

Now, in my somewhat short life, I've probably had dozens of different pancakes; some boxed mixes (Hello Bisquick!) and some from cookbooks and still others from places like Cracker Barrel, Village Inn and IHOP. And while they were all pretty good, pancakes being a hard thing to screw up and all, none of them were ever perfect. Cracker Barrel's "Momma's Pancakes" are nearly perfect...but not quite.

And so, I would like to introduce you to a recipe that will result in the most spectacularly perfect pancakes your tastebuds have ever had the priviledge to enjoy. Seriously.

Let's begin.

Start off with 2 c. flour, 5 tsp. baking powder, 2 tsp. salt and 3 tbsp. white sugar. Stir together and then create a "well" at the bottom of your bowl.




Like so.



Add 2 eggs into the center of the "well." Pretend I included two eggs in this picture, please.



Beat the eggs until the whites and yolks have combined. America is a melting pot after all so if you want good, American pancakes, the eggs will have to blend together for the greater good.

Excuse me, that was a little random. Maybe I shouldn't blog at night.



Now, pour in the following ingredients: 2 c. milk, 6 tbsp, oil, and 1 tsp vanilla. Stir together until just combined.

I've mentioned before about how a little vanilla can transform good recipes into the best recipes. So don't skip it.



In a preheated griddle or skillet, drizzle a tidbit of vegetable oil. Add a ladle full of the batter.




Maintaining a low to medium heat in your skillet will allow the cakes to cook evenly. When they start to bubble and the edges begin to pull away from the pan, it's time to flip 'em!



If the pancakes puff up a little bit, let them. Smacking them with a spatula will hurt more than help.

Remember, physical abuse is never the answer.

Oh goodness. I really shouldn't blog at night.


Ready for some griddle cakes that'll get your day off to a great start?


 
Why, hello.

Crisp on the outside + soft and fluffy on the inside = delightful griddle cakes.

I don't think I will ever be able to go back to the boxed mixes. Ever. Sorry, Bisquick, we had some good times.


Griddle Cakes - Adapted from "Country Cookbook"
Serves 6-8 (Printable Recipe)

2 c. flour
5 tsp. baking powder
2 tsp. salt
3 tbsp. sugar
2 eggs
2 c. milk
6 tbsp. vegetable oil
1 tsp. vanilla

Stir together all dry ingredients. Make a "well" in the center of the dry ingredients. Add eggs to the "well" and beat with a fork. Add all the remaining ingredients and stir until just combined.

Heat a griddle or skillet over low to medium heat. Drizzle a bit of vegetable oil over the griddle. Spoon batter into the pan to make 4" cakes. Cook until bubbles begin to form, flip. Griddle cakes are done when the center of the cake springs back lightly when touched.


7 comments:

  1. I just may have this for supper tonight! :-)

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  2. We had these for breakfast this morning...and lunch!(my son requested them again...I gave in!) It was just the kids and I eating so I only made half the batch, but was still able to make around 8 or 9! Thanks Sarah!

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  3. Hi Sarah! I found you from $5 Dinners. I am always on the lookout for a great pancake recipe and this one looks fabulous. Can't wait to try it out. Thanks so much. I just became a subscriber!

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  4. Wow - those look really great (as I peer over at my plain jane oatmeal). I will definitely print those off and fix them pronto! Thanks!

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  5. Thank again for this recipe, Sarah! I've made them numerous times since we've moved to Sarajevo. It's the only pancake recipe I use!

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  6. Help me! I have made this recipe twice and everytime I have it comes out soupy! I add all the ingredients and have double checked that I didnt add too much of anything. Is it 2 CUPS milk to 2 CUPS flour?? Any ideas?

    p.s.--made the pizza that you have posted and its better then ANY pizza I have tried. Heck, I would rather cook it then eat out!
    Thanks for all the simple and affordable ideas.
    Amber from GA

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  7. Hi Amber!

    Sorry to hear that the recipe isn't working out for you. It is two cups of flour and two cups of milk. I honestly don't have any idea why it would be coming out soupy...hm. If it happens again, I would just try adding in 1/4 c. flour and letting it sit for a few minutes. That should thicken it up.

    Good luck! :)

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I love feedback from y'all and try my best to respond to as many questions as possible.