Prep 10 mins
Cook 15 mins
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.
- 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
- 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.
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.
Yum, yum, yum... These were comfort food for breakfast. I forgot the oil in the batter, which is just as well since we're on a diet, but they were wonderful anyway - in flavor, texture and ease of cooking (not sticking to the pan). I also did my usual pancake trick of substituting 1/3 of the liquid with club soda to make fluffy pancakes. Definitely a keeper.
These are excellent. Not sure that I have ever had them before but undoubtedly will have them again. I used nonfat plain yogurt which was thinned with water in place of the buttermilk. After standing the batter got a little thick and required thinning with additional water. I cooked these on my cast iron griddle that had been sprayed with nonstick cooking spray. No problems with them sticking and they browned nicely. They do soak up the syrup so be sure to have plenty on hand when you make this yummy breakfast treat.