Cooking Lesson #768: Mom’s Old-Fashioned Griddlecakes

…from the Perspectives’ Kitchen

How you doin’? This was a recipe from our Palm Grill Restaurant brunch, in Burlingame, California. We called it Mom’s Old Fashioned Griddlecakes. I don’t know whose mom it was, but it wasn’t mine—but it sounded pretty good, didn’t it?
 
Perfect griddlecakes are not hard to make at all. My griddlecake recipe produces thick, fluffy and delicious stacks with just a few ingredients that are probably already in your pantry and refrigerator. It is so much better and less expensive than the supermarket branded boxed stuff.
 
This recipe lends itself to additional inclusions like blueberries, bananas, or even chocolate chips. You can ever make an Elvis Presley Griddlecake—a stack of chocolate griddlecakes with a peanut butter smear topped, layered with sliced bananas, with fluffy marshmallow mounded on the top. One more thing, do not contaminate great griddlecakes with crappy breakfast syrup. This recipe demands Real Maple Syrup. Anything other than real maple is a waste of time and effort. So, move over “Auntie J” and make room for “Old Mom” and her griddlecakes.
 
Making Mom happy this Mother’s Day starts with breakfast. These Old-Fashioned Griddlecakes will do nicely! Now, go put on your apron!
 
Prep time:  5 minutes
Cook time:  15 minutes
Yield:  8 servings:
 
Ingredients 
1-1/2 cups all-purpose flour
3 teaspoons baking powder
3 tablespoons granulated sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon
1-1/4 cups milk, room temperature
1 teaspoon pure vanilla extract
3 tablespoons unsalted butter, melted
1 large egg, room temperature
1 tablespoon unsalted butter (topper per person)
2 ounces warm Real Maple Syrup (topper per person)
 
Directions

1. Double sift the flour, baking powder, sugar, salt and cinnamon together in a large bowl.
2. Make a well in the center and add the milk, vanilla, melted butter and egg; mix until smooth.
3. Heat a lightly oiled griddle over medium-high heat.
4. Pour or scoop the batter onto the griddle, using approximately 1/4 cup of batter for each griddlecake; cook until bubbles form and the edges are dry, about 2 to 3 minutes.
5. Flip and cook until browned on the other side.
6. Repeat with remaining batter.
7. Top with a pat of butter and maple syrup.

ChefSecret:  Double sift the dry ingredients for fluffier griddlecakes. Allow the egg and milk to come to room temperature. If the batter is a bit too thick, add a little more milk, 1 tablespoon at a time.

Quip of the Day:  Q. Why do comedians never tell pancake jokes? A. Because they always fall flat!
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#Breakfast #Brunch #Griddlecakes #MothersDay #RealMapleSyrup #2024Recipes #T2T #URM #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  
 
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