How To make Griddle Cakes 3
2 cups brown rice flour
1 cup garbanzo flour -- * see note
3 cups water
Mix all ingredients. Let rest for 6-8 hours to ferment. (Cover bowl and leave on counter.) Using a small non-stick frying pan, ladle about 1/4 cup of batter into the pan, and thinly spread. Bubbles will form immediately. Do not turn until the cake has dried out a little. Loosen gently and turn to cook on other side. The first side takes about 1 1/2 minutes, the other side about 1 minute at medium temperature. Serve with a bean mixture spooned over them, or use like a crepe.
HELPFUL HINTS: May be made without allowing to ferment. Follow the above directions, omitting the time for fermentation. Stir batter often while lad;ing, it tends to separate. Griddle cakes freeze well. Cook these, then stack, wrap, and freeze. May be made several at a time on a griddle, like pancakes. Griddle cakes are very difficult for beginners to make. With a little practice they will turn out.
How To make Griddle Cakes 3's Videos
Making The McDonald's McGriddle At Home | But Better
Yet another one that is surprisingly easy. You asked for a homemade how-to guide on a mcgriddle and I think we just hit this bad boy outta the park. I'm talking homemade griddle cakes plus little spots of molten real maple syrup.
Recipe:
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Easy Raisin Griddle Cake recipe. Budget friendly! Ready within 15 minutes.
Raisin Griddle Cakes.
Budget friendly, super easy to make...prepped & cooked within 15 minutes! Gorgeous soft doughy cakes
(Enough for 12 cakes)
225g of Self raising Flour
1 pinch of salt
1 tsp of baking powder
1 tsp of Cinnamon
100g of butter or margarine
50g of caster sugar
50g of currants
1 egg beaten with 2 tbsp of milk
Method
In a large bowl mix the flour, salt, sugar, cinnamon & baking powder together. Then rub in the margarine or butter.
Add the beaten egg, stir in until you have a thick dough.
Stir the raisins into the dough.
Tip the dough onto a floured surface, roll out until around 1/4 inch thick.
With a pastry cutter, stamp out rounds or in my case flowers ????
Grease a griddle pan with a little butter, place over a medium heat.
Cook the cakes 3-4 minutes on each side.
Leave to cool then sprinkle with sugar
Making The Perfect Crepe (3 Ways)
Thanks to Ghirardelli for sponsoring this video. Be sure to visit and find them at your local grocery store! #aBiteBetter #GhirardelliBaking
Making crepes is easy. That's why we're making them the greatest homemade crepes of all time. 3 Different ways.
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Full Recipe:
Ingredients Needed:
Crepe Batter:
- 1 cup (150g) all-purpose flour
- 1 cup (240ml) milk
- 2 eggs
- 1 egg yolk
- 1 tablespoon (14ml) vegetable oil
- 1.5 tablespoons (25g) sugar
Crepe Suzette:
-1x batch of crepes
- 3/4 cup (150g) granulated white sugar
- 1/2 cup (110g) unsalted cold butter, cut into cubes
- 3/4 cup (180ml) orange juice
- 1/4 cup (60ml) lemon juice
- 1/3 cup (80ml) Grand Marnier
- Orange zest
Ghiradelli Mexican Hot Chocolate Hazelnut Spread:
- 1x batch crepes
- 1/2 lb (225g) hazelnuts, raw (get an extra 1/2 lb in case we need)
- small pinch of fine sea salt
- 1/4 cup (45g) unmelted Ghiradelli chips
- 6 tablespoons (80g) cocoa power
- 1 cup (205g) powdered sugar
- 2 tablespoons (24g) hazelnut oil or vegetable oil
- 4 egg yolks
- 1/3 cup (70g) sugar
- 1/2 cup(120ml)cream
- 1/2 cup (120ml) milk
- 1 vanilla bean
- 1/3 cup (60g) melted Ghiradelli milk chocolate chips
Mexican hot chocolate mix:
- 1/4 cup (55g) powdered sugar
- 2.5 tablespoons (40g) cocoa powder
- 1 tablespoon (12g) cinnamon
- 1 tablespoon (13g) instant espresso
- 1 teaspoon (3g) cayenne
Savory Breakfast Crepe:
Mornay-
- 2 tablespoons (30g) butter
- 2 tablespoons (20g) flour
- 1.25 cup (275ml)milk
- 1/2 cup (70g) gruyere cheese
- salt to taste
- pinch of fresh nutmeg
Assembly-
- 8 good slices prosciutto di parma
- mornay
- shredded gruyere cheese
- 4 large eggs
- 2 tablespoons finely chopped parsley
- 3 cloves garlic, finely chopped
- 1 tablespoon lemon zest
- flakey salt
- fresh cracked black pepper
Low Carb Walnut Maple Griddle Cakes | Easy Keto Breakfast / Dessert Recipe | Chaffle Recipe
Low Carb Walnut Maple Griddle Cakes - Yum! This is an easy recipe that can be used for breakfast or even dessert!
#griddlecake #breakfast #dessert #keto #lowcarb #healthyrecipes #howtomealprep #weightloss
Walnut Maple Griddle Cakes Nutrition* (per 1 Griddle Cake):
Energy - 163 Cal
Fat - 14.4 g
Carbs - 7.7 g (2.3 g Net Carbs)
Fibre - 1.4 g
Sugar Alcohol - 4 g
Protein - 5.7 g
*Nutrition Information is based off of the measurements below and using the exact ingredients I used. The macros may vary if you are using different Brands, quantities or ingredients.
Walnut Maple Griddle Cakes Ingredients:
- 1 Tbsp Butter, melted
- 1 Egg
- 3 Tbsp Almond Flour
- 1/2 tsp Baking Powder
- 1 Tbsp + 1 tsp Stevia or Monkfruit / Erythritol Sweetener
- 1/2 tsp Vanilla extract
- 1/4 tsp Cinnamon
- 1/8 tsp Maple Extract
- 1 Tbsp Walnuts, chopped
Instructions:
1. Plug in the DASH griddle pan. If you do not have one this recipe would work in a regular pan or waffle maker too.
2. In a bowl combine all of the batter ingredients.
3. Add half of the batter to the griddle pan and close the lid. Allow the griddle cake to cook for a few minutes until golden brown.
4. Repeat with the other half of the batter.
5. Top with butter, swerve confectioner's sugar substitute and walnuts (optional). Enjoy!
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Gorditas de Azucar (Sweet Griddle Cakes)
These sweet griddle cakes are basically the Mexican version of a scone or a sweet biscuit, traditionally topped with a dollop of butter or drizzled with dulce de leche, cajeta, or sweetened condensed milk.
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The Best Pancakes You'll Ever Make | Epicurious 101
Professional chef and chef instructor Frank Proto shows you his method for making perfectly fluffy pancakes at home, every time. Never subject yourself to flat, lifeless pancakes again with Frank's foolproof method a for light, airy, homemade stack.
Check out chef Frank on his YouTube Channel, ProtoCooks!
Follow him on Instagram at @protocooks
Shop for some of the items chef Frank used in this demonstration!
Griddle:
Berry Spoon:
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Director: Mel Ibarra
Director of Photography: Joel Kingsbury
Editor: LJ D'Arpa
Talent: Frank Proto
Sr. Culinary Director: Kelly Janke
Producer: Mel Ibarra/Michael Cascio
Culinary Producer: Mallary Santucci
Culinary Associate Producer: Asnia Akhtar
Line Producer: Jen McGinity
Associate Producer: Tim Colao
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Cam Op: Kirsten Potts
Audio: Rebecca O’Neil
Production Assistant: Justine Ramirez
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Billy Ward
Graphics Supervisor: Ross Rackin
Graphics, Animation, VFX: Léa Kichler
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