Best 3 Michaels Great Grandmothers Fry Cakes Recipes

Michaels Great Grandmother's fry cakes are a beloved family recipe passed down through generations. These crispy on the outside, fluffy on the inside pancake-like delights with a hint of sweetness will surely be a hit for breakfast, brunch, or dessert. The combination of simple ingredients creates a flavor and texture that will leave you wanting more. With just a few steps and minimal prep time, anyone can create this classic recipe for their family and friends to enjoy.

Here are our top 3 tried and tested recipes!

MICHAEL'S GREAT-GRANDMOTHER'S FRY CAKES

Michael's Great-Grandmother's Fry Cakes image

My husband believe it or not makes this recipe. It has been handed down from his Great Grandparents!! **Note: you have to use real buttermilk liquid in this. I try it with powdered buttermilk and the recipe wasn't the same.

Provided by Nikki Kate

Categories Breakfast

Time 33m

Yield 30 Fry Cakes, 30 serving(s)

Number Of Ingredients 10

Ingredients

1 cup granulated sugar
3 tablespoons Crisco
1 teaspoon baking powder
1 teaspoon baking soda
3 1/2 cups flour
2 eggs
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1 cup buttermilk
1 pinch salt

Steps:

Oil temperature should be at 375 degrees F.
Add baking soda to the buttermilk. Let set while preparing the next steps.
In a large bowl mix the sugar, crisco and egg.
Add the baking powder, ground cinnamon, nutmeg, and salt to the flour in small bowl.
Mix flour mixture and buttermilk alternately into egg mixture until mixture holds together. Add a little more flour if needed.
Turn dough onto a floured surface and knead until it springs back when pushed inches.
Roll out, cut with a doughnut cutter.
Drop in hot crisco, which has been heated to 375 F for about 3 minutes.
Turn the doughnuts after they come to the surface of grease (about 1 1/2 minutes) and cook other side (about 1 1/2 minutes).
Drain on paper towels.

GRANDMA'S CAKE

Grandma's Cake image

Grandmas are so awesome because they're sweet and make the best desserts, like rich and moist cake that is great for any occasion.

Provided by My Food and Family

Categories Recipes

Time 50m

Yield Makes 24 servings.

Number Of Ingredients 8

Ingredients

1 cup (2 sticks) butter or margarine, softened
2 cups sugar, divided
6 eggs
2 tsp. vanilla
1 cup flour
1 cup creamy wheat (enriched farina) hot cereal (1-minute, 2-1/2-minute or 10-minute cook time), uncooked
2 tsp. baking powder
1 cup water

Steps:

Preheat oven to 350°F. Beat butter and 1 cup of the sugar in large bowl with electric mixer until light and fluffy. Blend in eggs and vanilla. Add flour, cereal and baking powder; mix well. Pour into lightly greased 13x9-inch baking pan.
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Meanwhile, mix remaining 1 cup sugar and water in small saucepan. Bring to boil on medium-high heat. Boil 5 minutes.
Remove cake from oven. Immediately pour hot sugar mixture over cake. Cool cake completely in pan on wire rack. Cut into 24 squares to serve.

Nutrition Facts : Calories 190, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g

GRANDMA CADDELL'S HOT CAKES

Grandma Caddell's Hot Cakes image

This recipe came from my grandmother, who made us hotcakes every Sunday morning. These are very lite and sweet enough to eat without syrup. She made these grapefruit-size. You could also put fruit on these and serve with no syrup as a desert. This is the only recipe our family has ever used. I made them for a friend once, and she liked them, but said they were sweet and tasted more like a crepe. Anyhow, they are quick and easy to make.

Provided by CookinAnneS

Categories Breakfast

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

2 cups flour
1/2 cup sugar
4 teaspoons baking powder
2 eggs
1 teaspoon vanilla (or more if you like alot of vanilla)
1 3/4 cups milk (more or less to make smooth consistency)

Steps:

Mix all dry ingredients in a med. size bowl.
Then add enough milk and stir until smooth.
Add eggs.
Add vanilla.
Stir again.
If needed, add more milk. The batter should be a bit on the thin consistency side.
Let these set for about 5 min, and they will thicken a little.
Drop batter on either a ungreased griddle, or a non stick fry pan on medium heat. The first pancake is always the test to see if your pan is on the right heat. You can make these any size you want, but grapefruit size is the way grandma always made them.
This recipe can also be halved. And, these freeze up great! I freeze them for my family for a quick breakfast, or after school snack.

Nutrition Facts : Calories 434.7, Fat 7, SaturatedFat 3.3, Cholesterol 120.7, Sodium 451.7, Carbohydrate 79.1, Fiber 1.7, Sugar 25.5, Protein 13.1

Tips:

Use fresh, high-quality ingredients for the best flavor.
Make sure the oil is hot enough before adding the fry cakes to prevent them from sticking.
Fry the cakes in batches to avoid overcrowding the pan.
Adjust the cooking time depending on the size and thickness of the cakes.
Serve the fry cakes warm with your favorite toppings, such as butter, syrup, powdered sugar, or fruit.

Conclusion:

Fry cakes are a delicious and easy-to-make treat. With their simple ingredients and straightforward cooking method, they're a great option for breakfast, lunch, or dinner. Whether you're a seasoned cook or a beginner, you're sure to enjoy this classic recipe.