Whole-Wheat Griddlecakes
Makes 10 (4-inch) Griddlecakes
1 cup sifted all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
2 tablespoons sugar
1 egg
3/4 cup plus 2 tablespoons milk
3 tablespoons butter or margarine, melted
2 tablespoons light molasses
½ cup crushed bite-size shredded wheat biscuits
Sift flour with baking powder, salt, and sugar into medium bowl.
With rotary beat, beat egg. Add milk and butter; beat until well mixed.
Pour into dry ingredients; beat only until combined - batter will be lumpy.
Add to batter molasses and shredded-wheat biscuits.
Meanwhile, slowly heat griddle or heavy skillet. To test temperature, drop a little cold water onto hot griddle; water should roll off in drops.
Use about ¼ cup batter for each griddlecake; cook until bubbles form on surface and edges become dry. Turn; cook 2 minutes longer, or until nicely browned on underside. Serve with whipped butter.
Serve with whipped butter and Hot Maple Syrup.
Saturday, May 7, 2011
Sour-Cream Pancakes
Sour-Cream Pancakes
Makes 9 (4-inch) Pancakes
1 cup sifted all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup dairy sour cream
½ cup milk
2 eggs
3 tablespoons butter or margarine, melted
Sift flour with baking powder, soda, and salt. Combine sour cream and milk, stirring well.
In large bowl of electric mixer, at high speed, beat eggs until light and fluffy.
At low speed, alternately blend in flour mixture and sour-cream mixture, beginning and ending with flour. Then blend in melted butter.
Meanwhile, slowly heat griddle or heavy skillet. To test temperature, drop a little cold water on hot griddle; water should roll off in drops.
Use a scant ¼ cup batter for each pancake; cook until bubbles form on surface and edges become dry. Turn; cook 2 minutes longer, or until nicely browned on underside. Serve with whipped butter and Strawberry Sauce.
Makes 9 (4-inch) Pancakes
1 cup sifted all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup dairy sour cream
½ cup milk
2 eggs
3 tablespoons butter or margarine, melted
Sift flour with baking powder, soda, and salt. Combine sour cream and milk, stirring well.
In large bowl of electric mixer, at high speed, beat eggs until light and fluffy.
At low speed, alternately blend in flour mixture and sour-cream mixture, beginning and ending with flour. Then blend in melted butter.
Meanwhile, slowly heat griddle or heavy skillet. To test temperature, drop a little cold water on hot griddle; water should roll off in drops.
Use a scant ¼ cup batter for each pancake; cook until bubbles form on surface and edges become dry. Turn; cook 2 minutes longer, or until nicely browned on underside. Serve with whipped butter and Strawberry Sauce.
Rice Griddlecakes
Rice Griddlecakes
Makes 12 (4-inch) Griddlecakes
1 cup sifted all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon cinnamon
2 tablespoons sugar
1 egg
1 cup milk
3 tablespoons butter or margarine, melted
1 cup cooked white rice
Sift flour with baking powder, salt, cinnamon and sugar into medium bowl.
With rotary beat, beat egg. Add milk and butter; beat until well mixed.
Pour into dry ingredients; beat only until combined - batter will be lumpy.
Add and stir in rice.
Meanwhile, slowly heat griddle or heavy skillet. To test temperature, drop a little cold water onto hot griddle; water should roll off in drops.
Use about ¼ cup batter for each griddlecake; cook until bubbles form on surface and edges become dry. Turn; cook 2 minutes longer, or until nicely browned on underside. Serve with whipped butter.
Serve with Praline-Butter Sauce.
Makes 12 (4-inch) Griddlecakes
1 cup sifted all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon cinnamon
2 tablespoons sugar
1 egg
1 cup milk
3 tablespoons butter or margarine, melted
1 cup cooked white rice
Sift flour with baking powder, salt, cinnamon and sugar into medium bowl.
With rotary beat, beat egg. Add milk and butter; beat until well mixed.
Pour into dry ingredients; beat only until combined - batter will be lumpy.
Add and stir in rice.
Meanwhile, slowly heat griddle or heavy skillet. To test temperature, drop a little cold water onto hot griddle; water should roll off in drops.
Use about ¼ cup batter for each griddlecake; cook until bubbles form on surface and edges become dry. Turn; cook 2 minutes longer, or until nicely browned on underside. Serve with whipped butter.
Serve with Praline-Butter Sauce.
Potato Griddlecakes
Potato Griddlecakes
Makes 12 (4-inch) Griddlecakes
1 cup sifted all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon nutmeg
2 tablespoons sugar
1 egg
1 cup milk
3 tablespoons butter or margarine, melted
1 cup of mashed potatoes
Sift flour with baking powder, salt, nutmeg and sugar into medium bowl.
With rotary beat, beat egg. Add milk and butter; beat until well mixed.
Pour into dry ingredients; beat only until combined - batter will be lumpy.
Stir in mashed potatoes.
Meanwhile, slowly heat griddle or heavy skillet. To test temperature, drop a little cold water onto hot griddle; water should roll off in drops.
Use about ¼ cup batter for each griddlecake; cook until bubbles form on surface and edges become dry. Turn; cook 2 minutes longer, or until nicely browned on underside. Serve with whipped butter.
Serve with Praline-Butter Sauce.
Makes 12 (4-inch) Griddlecakes
1 cup sifted all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon nutmeg
2 tablespoons sugar
1 egg
1 cup milk
3 tablespoons butter or margarine, melted
1 cup of mashed potatoes
Sift flour with baking powder, salt, nutmeg and sugar into medium bowl.
With rotary beat, beat egg. Add milk and butter; beat until well mixed.
Pour into dry ingredients; beat only until combined - batter will be lumpy.
Stir in mashed potatoes.
Meanwhile, slowly heat griddle or heavy skillet. To test temperature, drop a little cold water onto hot griddle; water should roll off in drops.
Use about ¼ cup batter for each griddlecake; cook until bubbles form on surface and edges become dry. Turn; cook 2 minutes longer, or until nicely browned on underside. Serve with whipped butter.
Serve with Praline-Butter Sauce.
Pecan or Walnut Griddlecakes
Pecan or Walnut Griddlecakes
Makes 10 (4-inch) Griddlecakes
1 cup sifted all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
2 tablespoons sugar
1 egg
1 cup milk
3 tablespoons butter or margarine, melted
½ cup chopped pecans or walnuts
Sift flour with baking powder, salt, and sugar into medium bowl.
With rotary beat, beat egg. Add milk and butter; beat until well mixed.
Pour into dry ingredients; beat only until combined - batter will be lumpy.
Add ½ cup chopped pecans or walnuts.
Meanwhile, slowly heat griddle or heavy skillet. To test temperature, drop a little cold water onto hot griddle; water should roll off in drops.
Use about ¼ cup batter for each griddlecake; cook until bubbles form on surface and edges become dry. Turn; cook 2 minutes longer, or until nicely browned on underside. Serve with whipped butter.
Serve with Praline-Butter Sauce.
Makes 10 (4-inch) Griddlecakes
1 cup sifted all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
2 tablespoons sugar
1 egg
1 cup milk
3 tablespoons butter or margarine, melted
½ cup chopped pecans or walnuts
Sift flour with baking powder, salt, and sugar into medium bowl.
With rotary beat, beat egg. Add milk and butter; beat until well mixed.
Pour into dry ingredients; beat only until combined - batter will be lumpy.
Add ½ cup chopped pecans or walnuts.
Meanwhile, slowly heat griddle or heavy skillet. To test temperature, drop a little cold water onto hot griddle; water should roll off in drops.
Use about ¼ cup batter for each griddlecake; cook until bubbles form on surface and edges become dry. Turn; cook 2 minutes longer, or until nicely browned on underside. Serve with whipped butter.
Serve with Praline-Butter Sauce.
Honey-Spice Griddlecakes
Honey-Spice Griddlecakes
Makes 10 (4-inch) Griddlecakes
1 cup sifted all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
¾ teaspoon cinnamon
¼ teaspoon ginger
1/8 teaspoon nutmeg
2 tablespoons sugar
½ cup uncooked quick-cooking oats
2 tablespoons honey
1 egg
1 cup milk
3 tablespoons butter or margarine, melted
Sift flour with baking powder, salt, cinnamon, ginger, nutmeg and sugar into medium bowl.
With rotary beat, beat egg. Add milk and butter; beat until well mixed.
Pour into dry ingredients; beat only until combined - batter will be lumpy.
Add to batter ½ cup uncooked, quick-cooking oats and 2 tablespoons honey.
Meanwhile, slowly heat griddle or heavy skillet. To test temperature, drop a little cold water onto hot griddle; water should roll off in drops.
Use about ¼ cup batter for each griddlecake; cook until bubbles form on surface and edges become dry. Turn; cook 2 minutes longer, or until nicely browned on underside. Serve with whipped butter.
Serve with whipped butter and Orange-Maple Syrup or Praline-Butter Sauce.
Makes 10 (4-inch) Griddlecakes
1 cup sifted all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
¾ teaspoon cinnamon
¼ teaspoon ginger
1/8 teaspoon nutmeg
2 tablespoons sugar
½ cup uncooked quick-cooking oats
2 tablespoons honey
1 egg
1 cup milk
3 tablespoons butter or margarine, melted
Sift flour with baking powder, salt, cinnamon, ginger, nutmeg and sugar into medium bowl.
With rotary beat, beat egg. Add milk and butter; beat until well mixed.
Pour into dry ingredients; beat only until combined - batter will be lumpy.
Add to batter ½ cup uncooked, quick-cooking oats and 2 tablespoons honey.
Meanwhile, slowly heat griddle or heavy skillet. To test temperature, drop a little cold water onto hot griddle; water should roll off in drops.
Use about ¼ cup batter for each griddlecake; cook until bubbles form on surface and edges become dry. Turn; cook 2 minutes longer, or until nicely browned on underside. Serve with whipped butter.
Serve with whipped butter and Orange-Maple Syrup or Praline-Butter Sauce.
Griddlecakes
Griddlecakes
Makes 8 (4-inch) Griddlecakes
1 cup sifted all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
2 tablespoons sugar
1 egg
1 cup milk
3 tablespoons butter or margarine, melted
Sift flour with baking powder, salt, and sugar into medium bowl.
With rotary beat, beat egg. Add milk and butter; beat until well mixed.
Pour into dry ingredients; beat only until combined - batter will be lumpy.
Meanwhile, slowly heat griddle or heavy skillet. To test temperature, drop a little cold water onto hot griddle; water should roll off in drops.
Use about ¼ cup batter for each griddlecake; cook until bubbles form on surface and edges become dry. Turn; cook 2 minutes longer, or until nicely browned on underside. Serve with whipped butter.
Makes 8 (4-inch) Griddlecakes
1 cup sifted all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
2 tablespoons sugar
1 egg
1 cup milk
3 tablespoons butter or margarine, melted
Sift flour with baking powder, salt, and sugar into medium bowl.
With rotary beat, beat egg. Add milk and butter; beat until well mixed.
Pour into dry ingredients; beat only until combined - batter will be lumpy.
Meanwhile, slowly heat griddle or heavy skillet. To test temperature, drop a little cold water onto hot griddle; water should roll off in drops.
Use about ¼ cup batter for each griddlecake; cook until bubbles form on surface and edges become dry. Turn; cook 2 minutes longer, or until nicely browned on underside. Serve with whipped butter.
Cornmeal Pancakes
Cornmeal Pancakes
Makes 10 (4-inch) Griddlecakes
1 cup yellow cornmeal
2 tablespoons sugar
1 teaspoon salt
1 cup boiling water
½ cup sifted all-purpose flour
2 teaspoons baking powder
1 egg
½ cup milk
2 tablespoons butter or margarine, melted
Combine cornmeal, sugar, and salt in large bowl. Slowly stir in boiling water; cover, and let stand 10 minutes.
Sift flour with baking powder; set aside.
In small bowl, beat egg, milk, and butter until smooth. Pour into cornmeal batter, along with flour mixture, stirring quickly only until combined.
Meanwhile, slowly heat griddle or heavy skillet. To test temperature, drop a little cold water onto hot griddle; water should roll off in drops.
Use ¼ cup batter for each pancake; cook until bubbles form on surface and edges become dry. Turn’ cook 2 minutes longer, or until nicely browned on underside.
Serve with whipped butter and Orange-Maple Syrup, or Spicy Applesauce.
Makes 10 (4-inch) Griddlecakes
1 cup yellow cornmeal
2 tablespoons sugar
1 teaspoon salt
1 cup boiling water
½ cup sifted all-purpose flour
2 teaspoons baking powder
1 egg
½ cup milk
2 tablespoons butter or margarine, melted
Combine cornmeal, sugar, and salt in large bowl. Slowly stir in boiling water; cover, and let stand 10 minutes.
Sift flour with baking powder; set aside.
In small bowl, beat egg, milk, and butter until smooth. Pour into cornmeal batter, along with flour mixture, stirring quickly only until combined.
Meanwhile, slowly heat griddle or heavy skillet. To test temperature, drop a little cold water onto hot griddle; water should roll off in drops.
Use ¼ cup batter for each pancake; cook until bubbles form on surface and edges become dry. Turn’ cook 2 minutes longer, or until nicely browned on underside.
Serve with whipped butter and Orange-Maple Syrup, or Spicy Applesauce.
Buckwheat Buttermilk Pancakes
Buckwheat Buttermilk Pancakes
Makes about 16 (4 inch) Pancakes
1 cup sifted all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons sugar
1 cup unsifted buckwheat flour
1 egg, well beaten
¼ cup butter or margarine melted; or ¼ cup salad oil
2 cups buttermilk
Into medium bowl, sift all-purpose flour with salt, baking powder, soda, and sugar. Stir in buckwheat flour; set aside.
In small bowl, combine egg, butter, and buttermilk, mixing well. Add to flour mixture, mixing only until combined. Batter will be lumpy.
Meanwhile, slowly heat griddle or heavy skillet. To test temperature, drop a little cold water onto hot griddle; water should roll off in drops.
Use ¼ cup batter for each pancake; cook until bubbles form on surface and edges become dry. Turn; cook 2 minutes longer, or until nicely browned on underside. Serve warm.
Note: For thinner pancakes, increase buttermilk to 2 ¼ cups.
Makes about 16 (4 inch) Pancakes
1 cup sifted all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons sugar
1 cup unsifted buckwheat flour
1 egg, well beaten
¼ cup butter or margarine melted; or ¼ cup salad oil
2 cups buttermilk
Into medium bowl, sift all-purpose flour with salt, baking powder, soda, and sugar. Stir in buckwheat flour; set aside.
In small bowl, combine egg, butter, and buttermilk, mixing well. Add to flour mixture, mixing only until combined. Batter will be lumpy.
Meanwhile, slowly heat griddle or heavy skillet. To test temperature, drop a little cold water onto hot griddle; water should roll off in drops.
Use ¼ cup batter for each pancake; cook until bubbles form on surface and edges become dry. Turn; cook 2 minutes longer, or until nicely browned on underside. Serve warm.
Note: For thinner pancakes, increase buttermilk to 2 ¼ cups.
Blueberry Pancakes
Blueberry Pancakes
Makes 12 (4-inch) Pancakes
3 eggs
1 cup sifted all-purpose flour
3 teaspoons baking powder
½ teaspoon salt
2 teaspoons granulated sugar
1 teaspoon light-brown sugar
½ cup buttermilk
2 tablespoons butter or margarine, melted
1 package (12 oz) thawed frozen blueberries or 1 ¼ cups fresh blueberries
In large bowl of electric mixer, at high speed, beat eggs until light and fluffy - about 2 minutes
Into eggs, sift flour with baking powder, salt, and granulated sugar. Add brown sugar; beat until smooth.
Stir in buttermilk and butter just until combined; do not over beat.
Stir in blueberries just until combined. Be careful not to break berries as you stir.
Meanwhile, slowly heat griddle or heavy skillet. To test temperature, drop a little cold water on hot griddle; water should roll off in drops.
Use ¼ cup batter for each flapjack; cook until bubbles form on surface and edges become dry. Turn; cook 2 minutes longer, or until nicely browned on underside.
Makes 12 (4-inch) Pancakes
3 eggs
1 cup sifted all-purpose flour
3 teaspoons baking powder
½ teaspoon salt
2 teaspoons granulated sugar
1 teaspoon light-brown sugar
½ cup buttermilk
2 tablespoons butter or margarine, melted
1 package (12 oz) thawed frozen blueberries or 1 ¼ cups fresh blueberries
In large bowl of electric mixer, at high speed, beat eggs until light and fluffy - about 2 minutes
Into eggs, sift flour with baking powder, salt, and granulated sugar. Add brown sugar; beat until smooth.
Stir in buttermilk and butter just until combined; do not over beat.
Stir in blueberries just until combined. Be careful not to break berries as you stir.
Meanwhile, slowly heat griddle or heavy skillet. To test temperature, drop a little cold water on hot griddle; water should roll off in drops.
Use ¼ cup batter for each flapjack; cook until bubbles form on surface and edges become dry. Turn; cook 2 minutes longer, or until nicely browned on underside.
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