Everyday Coffeecake

Everyday Coffeecake

Batter:

1 ½ cups sifted all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 egg
¾ cup sugar
1/3 cup butter or margarine, melted
½ cup milk
1 teaspoon vanilla extract

Topping:*

2 tablespoons sugar
1 teaspoon cinnamon

Makes 9 Servings

Preheat oven to 375 degrees.  Grease an 8-by-8 by-2-inch baking pan, or a 9 by-1 ½ -inch layer-cake pan.
Make Batter:  Sift flour with baking powder and salt; set aside.
In medium bowl, with rotary beater, beat egg until frothy; then beat in sugar and butter until well combined.  Add milk and vanilla.
With wooden spoon, beat in flour mixture until well combined.
Pour into prepared pan.  Sprinkle with Topping - sugar combined with cinnamon.  Bake 25 to 30 minutes or until cake tester inserted in center comes out clean.  Cool partially, in pan, on wire rack.  To serve, cut into squares or wedges while still warm.

*(Second Choice Optional Topping)

Crumb-Topped Coffecake:  In small bowl, combine ½ cup sugar, 1/3 cup sifted all-purpose flour, ¼ cup soft butter or margarine, and 1 teaspoon cinnamon; mix lightly, with fork, until crumbly.  Sprinkle over prepared batter in pan.  Bake as above.

Recipe by McCall’s Cookbook
Picture shown here has coffeecake with Crumb-Topped
Cake baked by Shirley-Ann Pearman
Photo taken by Shirley-Ann Pearman

Whole-Wheat Griddlecakes

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.

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.

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.

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.

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.

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.

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.

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.

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.