Best 2 Oregon Griddle Cakes Recipes
Oregon griddle cakes, also known as flapjacks or pancakes, are a classic breakfast dish that is enjoyed by people of all ages. With its fluffy texture, golden-brown color, and delicious taste, Oregon griddle cakes are a staple in many households. This article will provide you with the best recipe to cook Oregon griddle cakes, ensuring that you can create a mouthwatering breakfast that will satisfy your cravings. Get ready to indulge in the perfect balance of flavors and indulge in the ultimate griddle cake experience.
Check out the recipes below so you can choose the best recipe for yourself!
OREGON GRIDDLE CAKES
Provided by Jan Gassner
Categories Dairy Egg Breakfast Brunch Kid-Friendly Pan-Fry Bon Appétit Oregon Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 16
Number Of Ingredients 10
Steps:
- Stir first 4 ingredients in large bowl. Whisk milk, melted butter and eggs in medium bowl. Add to dry ingredients and whisk until blended but small lumps remain. Let stand 30 minutes.
- Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Drop batter by scant 1/4 cupfuls into skillet. Cook pancakes until bottoms are golden brown and bubbles form on top, about 2 minutes. Turn and cook until bottoms are golden brown, about 1 minute. Transfer to platter. Tent griddle cakes with foil to keep warm. Repeat with remaining batter, adding more butter to skillet as necessary.
- Serve pancakes hot with raspberry jam and maple syrup.
OREGON GRIDDLE CAKES
A recipe I found while searching for recipes for the Pacific Northwest region of CQ 2014. This is from "Bon Appétit" magazine, September 1995, by Jan Gassner: Salem, Oregon.
Provided by diner524
Categories Breakfast
Time 50m
Yield 16 pancakes, 4-5 serving(s)
Number Of Ingredients 10
Steps:
- Stir first 4 ingredients in large bowl. Whisk milk, melted butter and eggs in medium bowl. Add to dry ingredients and whisk until blended but small lumps remain. Let stand 30 minutes.
- Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Drop batter by scant 1/4 cupfuls into skillet. Cook pancakes until bottoms are golden brown and bubbles form on top, about 2 minutes. Turn and cook until bottoms are golden brown, about 1 minute. Transfer to platter. Tent griddle cakes with foil to keep warm. Repeat with remaining batter, adding more butter to skillet as necessary.
- Serve pancakes hot with raspberry jam and maple syrup.
Tips:
- Use all-purpose flour. This will give your griddle cakes a light and fluffy texture.
- Don't overmix the batter. Overmixing will make your griddle cakes tough.
- Let the batter rest for a few minutes before cooking. This will allow the flour to absorb the liquid and will help to prevent your griddle cakes from sticking to the pan.
- Cook your griddle cakes over medium heat. This will help to prevent them from burning.
- Flip your griddle cakes only once. Flipping them too often will make them tough.
- Serve your griddle cakes immediately with your favorite toppings. Some popular toppings include butter, syrup, fruit, and whipped cream.
Conclusion:
Oregon griddle cakes are a delicious and versatile breakfast food. They can be served with a variety of toppings, and they can also be used in other dishes, such as sandwiches and casseroles. With a little practice, you can easily make perfect Oregon griddle cakes at home. So next time you're looking for a quick and easy breakfast, give Oregon griddle cakes a try!
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