tablespoons vegetable oil or 2 tablespoons melted butter
Serving Size: 1 (126) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 95 g35 %
Total Fat 10.6 g16 %
Saturated Fat 2.7 g13 %
Cholesterol 55 mg
Sodium 611.5 mg
Dietary Fiber 1.1 g4 %
Sugars 3.3 g13 %
Protein 7.6 g
Preheat a large iron skillet, or a griddle over medium heat. When ready to cook cakes, the pan/griddle should be hot enough to cause a few drops of water to dance on the surface,.
Whisk together dry ingredients in a small bowl. In another medium bowl, beat egg and add milk and oil/butter, and mix to combine.
Add dry ingredients to the liquid ingredients, stirring just untill all the flour is moistened. Batter will be a bit lumpy.
Lightly spray pan/griddle with non-stick spray. Portion batter in 1/4 to 1/3 cup cakes onto pan/griddle.
Bake on this side till a few bubbles appear on the surface. Flip and bake the second side for another minute or two till golden brown.
Keep baked griddle cakes warm in a warm oven till all cakes are baked, Serve with butter and warmed maple syrup.
Small fruits, such as bluberries, raspberries, chopped strawberries, diced peaches, even raisins, chopped pecans, and the like, can be added to the cakes while the first side is browning. Flip carefully and finish baking.
For pineapple griddle cakes, add a 1/2 cup drained crushed pineapple to the batter, bake as directed, and serve with warmed honey.