1/1 Photo of Kentucky Griddle Cakes
I am not really sure why these are called Kentucky griddle cakes. When we lived in KY, I can't ever recall eating them. I got this recipe years ago when we lived in Kansas, actually. These are really good cornmeal pancakes. You may use white cornmeal too, but the yellow gives this a nice color.
My Private Note
Units: US | Metric
- 1Mix together the dry ingredients in one bowl, the wet ingredients in another bowl.
- 2Stir the wet into the dry using a wooden spoon, mixing just enough to blend- don't overmix; batter should be slightly lumpy.
- 3Heat a griddle,greased lightly with some additional oil or nonstick spray, over medium to medium-high heat until a drop of water sizzles when dropped onto the pan.
- 4Stir the batter again briefly (since it will have settled), and drop a scant 1/4 cupful of batter onto the pan for each cake.
- 5Cook until bubbles form and burst and the bottom is light brown, adjusting heat if needed to keep from burning bottoms.
- 6Flip over and cook the other side for 1-2 minutes, just until browned (if you touch it with your finger, no imprint will remain).
- 7NOTE: If batter is too thick, add a little more buttermilk.
- 8Serve with warm syrup.
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Nutritional Facts for Kentucky Griddle Cakes
Serving Size: 1 (86 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 183.0
- Calories from Fat 58
- Total Fat 6.5 g
- Saturated Fat 1.1 g
- Cholesterol 36.8 mg
- Sodium 487.6 mg
- Total Carbohydrate 26.4 g
- Dietary Fiber 1.7 g
- Sugars 2.8 g
- Protein 5.1 g