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A hearty multi-grain breakfast.
Make and share this New England Brown-Bread Griddle Cakes recipe from Food.com.
- 3⁄4 cup unbleached all-purpose flour
- 1⁄2 cup whole wheat flour
- 1⁄2 cup rye flour
- 1⁄2 cup stone-ground cornmeal
- 2 tablespoons packed dark brown sugar
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 3 tablespoons unsalted butter, melted
- 2 large eggs, separated
- 1 1⁄2 cups milk
- vegetable oil (for panfrying)
- bacon drippings (optional) or sausage drippings (optional)
- unsalted butter, softened
- 1⁄2 cup raisins
- 1⁄2 cup dark rum
- 1⁄4 cup light corn syrup
- 1⁄4 cup packed light brown sugar or 1⁄4 cup dark brown sugar
- ground allspice (a pinch) or freshly grated nutmeg (a pinch)
- To make the syrup: (sterilize 2 half-pint canning jars unless you intend to use all the syrup immediately); combine the raisins and rum in a medium saucepan; let sit for 10-15 minutes; stir in ¾ cup water and the remaining ingredients; bring to a boil over high heat.
- Decrease the heat to a simmer; cook for about 5 minutes, until melded into a thin sauce; use syrup immediately or pour into jars, cover, cool, and refrigerate; the syrup keeps for weeks.
- To make the griddle cakes: in a mixing bowl, stir the flours, cornmeal, brown sugar, baking powder, and salt together (it is recommended to use a bowl with a pouring spout).
- Scrape in the melted butter; stir until the butter disappears into the dry ingredients.
- In another bowl, beat the egg whites until soft peaks form; set aside.
- In another bowl, whisk together the egg yolks with the milk until frothy.
- Pour egg yolk mixture into the dry ingredients; mix until well combined; fold in the egg whites.
- Warm a griddle or large skillet over medium heat.
- Pour a thin film of oil onto the griddle (if desired, add ¼ to ½ teaspoon drippings to the oil for a heartier flavor).
- Pour or spoon out the batter onto the hot griddle, where it should sizzle and hiss ( a generous 3 tablespoons of batter will make a 4-inch pancake); make as many cakes as you can fit without crowding.
- Cook the pancakes until their top surface is covered with tiny bubbles but before all the bubbles pop (1-2 minutes).
- Flip the pancakes and cook until the second side is golden brown (1-2 minutes).
- Repeat with the remaining batter, adding to the griddle as needed a bit more oil and bacon drippings if desired.
- Serve immediately with butter and syrup.