How To make Bread Griddle Cakes

The Fluffiest Pancakes You'll Ever Eat

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Perfect Homemade Pancakes (Japanese Soufflé Vs. American Style)

Homemade pancakes are truly a beautiful thing in the morning. Now the only issue is finding a recipe you want to stick to. The Japanese Souffle pancake, or the traditional American flapjack.

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How to Make Welsh Griddle Cakes

Another delicious recipe from the Be-Ro Home Baked Recipes Book 41st edition

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Easy Hoe Cakes Recipe (Johnny Cakes)

After you taste one these easy to make cornmeal Hoe Cakes, you’ll forget all about ever wanting to eat pancakes again.

Ingredients for this recipe:

• 1 ½ cups all-purpose flour
• 1 ½ cups fine cornmeal
• 2 tablespoons sugar
• 1 tablespoon baking powder
• ½ teaspoon sea salt
• 3 large eggs
• ¼ cup melted unsalted butter
• 1 cup buttermilk
• 2/3 cup water
• Oil for cooking

Makes 8 cakes

Prep Time: 5 Minutes

Cook Time: 15 minutes

Procedures:

1. In a large bowl mix together the flour, cornmeal, sugar, baking powder, and salt and set aside.
2. In a separate large bowl whisk together the eggs, butter, buttermilk, and water until combined.
3. Add the wet ingredients to the dry ingredients in gently whisk just until combined.
4. Pour the oil into a large frying pan, cast-iron skillet or griddle over medium-low heat and pour in a ½ cup to ¾ cup of the batter and cook as many at a time as possible without touching each other in the pan,
5. Cook for 3-4 minutes per side or until light and fluffy and cooked throughout.
6. Serve with fresh berries, butter, and maple syrup.

Chef Notes:

Make-Ahead: You can make these up to 1 hour ahead of time. Keep warm wrapped in foil and in the oven at 175° before serving.

How to Reheat: Place on a pan wrapped in foil and heat in the oven at 350° for 6-8 minutes or until hot. You can also heat in the microwave.

How to Store: Place covered in the refrigerator for up to 4 days. Cover and freeze for up to 2 months. Thaw in the refrigerator for 1 day, or until unfrozen, before reheating.

It is best to use finely ground cornmeal, but you can extend that to a medium or coarse ground as well.

To further enhance the flavor of these hoecakes, I would absolutely advise using rendered bacon fat instead of butter.

You can absolutely use milk in place of the buttermilk.

If you want to make your own buttermilk, simply mix 1 tablespoon of white distilled vinegar or lemon juice with 1 cup of milk.

You can also cook the hoecakes in butter instead of oil.

Sweet Griddle Cakes (Gorditas de Azúcar)

Dutch baby — sweet and savory popover pancakes

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***RECIPE***

eggs (one per person, I do 2-3 in a 10 in / 25 cm pan)
milk (1/3 cup, 80mL per egg)
flour (1/3 cup, 40g per egg, and I like to replace up to half my flour with starch)
salt (a pinch per egg)
sugar (1 teaspoon per egg, sweet or savory)
vanilla (only for sweet)
spreadable cheese, like ricotta/brie/mascarpone (OPTIONAL 1 tablespoon per egg, improves the taste but makes it not puff as much)
butter
toppings (lemon juice and powdered sugar is nice for sweet, eggs/salami/onion is nice for savory)

If possible, warm the eggs and the milk before mixing. Combine the eggs, salt, sugar and vanilla (if using) in a mixing bowl and whisk until frothy. Whisk in the flour until smooth, then whisk in the milk. Or you could just dump all of that in the blender at once. Let the batter sit for at least 20 minutes before baking.

Put your pan (nonstick or cast iron) in the oven and get the oven heating to 425ºF/220ºC. When it's all the way hot, take the pan out of the oven and melt in a thick film of butter. Pour in the batter and return the pan to the oven. Bake until puffy and golden (mine took 20 minutes).

If you want to cook some eggs on top like I do in the video, bake until almost done, pull it out, put on your eggs/seasonings/onions/salami/whatever and return to the pan for a few minutes until the yolk is as firm as you want it.

Transfer to a cooling rack and let it steam out before you eat.