BEST BUTTERMILK GRIDDLE CAKES RECIPE - (4.7/5)
Provided by Foodiewife
Number Of Ingredients 9
Steps:
- 1. Whisk egg yolks and sugar in medium bowl until smooth. Whisk in buttermilk and 6 tablespoons butter until blended. 2. Whisk flour, baking powder, baking soda and salt in large bowl until blended. Make well in center of flour mixture; pour in buttermilk mixture. Whisk until batter is almost smooth (some lumps will remain). 3. Beat egg whites in small bowl at medium speed 1 to 1 1/2 minutes or until soft peaks form. Stir one-fourth of the egg whites into batter to lighten; gently fold in remaining egg whites. 4. Heat griddle or nonstick skillet over medium heat until hot; lightly brush with melted butter. When butter stops sizzling, pour 1/4 cup batter per cake onto griddle, gently spreading to 4-inch diameter. Cook 1 1/2 to 2 minutes or until bubbles form and pop on surface and bottom is golden brown. Turn and cook 1 minute or until golden brown on both sides, adjusting heat if necessary. Repeat with remaining batter. 5. Keep griddle cakes warm on baking sheet in 200°F. oven until all cakes have been made. 20 (4-inch) griddle cakes PER GRIDDLE CAKE: 125 calories, 5 g total fat (3 g saturated fat), 3.5 g protein, 16 g carbohydrate, 45 mg cholesterol, 195 mg sodium, .5 g fiber VARIATION Spiced Buttermilk Griddle Cakes Whisk 1 teaspoon ground cinnamon, 1 teaspoon ground cardamom and 1/2 teaspoon ground nutmeg into flour mixture in Step 2. Follow remainder of recipe as written. (You may substitute 1/2 teaspoon ground cinnamon and 1/2 teaspoon ground nutmeg for the cardamom, if desired.)
BUTTERMILK PECAN GRIDDLE CAKES
My friend made these for me on a lazy Sunday morning after a late Saturday night. I was surprised to learn there was Cream of Wheat in the batter! But boy, were they yummy ... of course, that may be because I wasn't the one cooking :)
Provided by Pinay0618
Categories Breakfast
Time 30m
Yield 12 pancakes
Number Of Ingredients 8
Steps:
- Mix flour, cereal, pecans, sugar and baking soda in large bowl until well blended; set aside.
- Mix buttermilk, oil and egg yolks in separate bowl with wire whisk until well blended. Add to flour mixture; mix well.
- Place egg whites in small bowl of electric mixer fitted with wire whip attachment; beat until stiff peaks form. Fold into batter.
- Pour batter onto hot griddle, using #20 scoop. Cook 2 minutes or until bubbles form on top. Turn to brown other side.
- TIP:
- Batter can be stored in tightly covered container in refrigerator up to 4 hours.
Nutrition Facts : Calories 168.8, Fat 9.1, SaturatedFat 1.4, Cholesterol 36.5, Sodium 149.4, Carbohydrate 17.7, Fiber 1, Sugar 3.9, Protein 4.3
BUTTERMILK GRIDDLE CAKES
These are lighter and fluffier than regular pancakes. I've tried other pancake recipes, but this has been a favorite in our home for years!
Provided by truebrit
Categories Breakfast
Time 25m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- In a bowl, beat egg and buttermilk together.
- Sift dry ingredients and stir them into the egg mixture.
- Whisk in melted margarine or oil (if mixture is very thick, add a little milk).
- Heat a heavy griddle or frying pan and lightly grease.
- Pour by 1/4 cup measures, and cook until bubbles form and the griddle cakes begin to look dry.
- Turn and cook on other side.
Nutrition Facts : Calories 1275.9, Fat 54.4, SaturatedFat 12.7, Cholesterol 195.8, Sodium 2392, Carbohydrate 159.9, Fiber 5.1, Sugar 16.6, Protein 34.3
FANNIE FARMER GRIDDLECAKES
This recipe comes from an old old Fanny Farmer cookbook that I bought at a yard sale. An inscription inside was dated Dec. 25, 1945. These pancakes, or griddlecakes if you will, are the bomb and the only recipe I will use. Do give it a try...if you like a pancake that has lots of body then you won't be dissapointed.
Provided by Miss Eve
Categories Breakfast
Time 13m
Yield 12 medium pancakes, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix together the dry ingredients. Add the beaten egg and melted butter and stir vigorously, adding more milk, if necesary, to make the batter just thin enough to pour. Drop by spoonfuls or pour from pitcher onto heated and greased griddle or frying pan using medium heat. When full of bubbles and the underside is browned, turn and brown the other side. Serve with maple syrup and additional butter.
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