Recipe by HeatherFeather
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.
Top Review by WoodlandSpryte
These were ok. Not quite what I was looking for, but my daughter really liked them. The batter is on the thin side, but the didn't stick at all and they cooked up with a nice golden color. I think probably just not to my taste.
- 1 cup yellow cornmeal
- 1⁄2 cup all-purpose flour
- 1 teaspoon granulated sugar
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons oil, plus
- more oil, for greasing the pan
Directions See How It's Made
- Mix together the dry ingredients in one bowl, the wet ingredients in another bowl.
- Stir the wet into the dry using a wooden spoon, mixing just enough to blend- don't overmix; batter should be slightly lumpy.
- Heat 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.
- Stir the batter again briefly (since it will have settled), and drop a scant 1/4 cupful of batter onto the pan for each cake.
- Cook until bubbles form and burst and the bottom is light brown, adjusting heat if needed to keep from burning bottoms.
- Flip over and cook the other side for 1-2 minutes, just until browned (if you touch it with your finger, no imprint will remain).
- NOTE: If batter is too thick, add a little more buttermilk.
- Serve with warm syrup.