Amish Griddle Cakes
Recipe courtesy of Taste of Lizzy T’s
1 recipe makes: 9
Please use a digital scale to correctly weigh the ingredients for best results.
Ingredients
9 Griddle Cakes
|
18 Griddle Cakes
|
27 Griddle Cakes
|
|
All-Purpose Flour
|
171g
|
342g
|
513g
|
Granulated Sugar
|
25g
|
50g
|
75g
|
Baking Powder
|
15g
|
30g
|
45g
|
Vegetable Oil
|
36g
|
72g
|
108g
|
Egg
|
1
|
2
|
3
|
Salt
|
4g
|
8g
|
12g
|
Milk
|
289g
|
578g
|
867g
|
For those of you who prefer to use conventional measuring spoons/cups/etc. below are the measurements for the single batch recipe. It can be doubled or tripled.
1 1/3 cup All-purpose flour
2 tablespoons sugar
3 teaspoons baking powder
3 tablespoons vegetable oil
1 egg
¾ teaspoons salt(1/2 tsp + ¼ tsp)
1 ¼ cup milk
Mix all dry ingredients together in a bowl with a whisk and set aside. Blend milk, egg and oil in another bowl, thoroughly. Add the wet mixture to the dry mixture(be sure to scrape the bottom of the bowl and incorporate all of the dry mixture completely) Mixture will be the very good pouring consistency.
I use either a pancake dispenser or use either a ¼ or 1/3 cup measuring cup to make even pancakes. A condiment squeeze bottle works well, too!
I use a non-stick griddle heated to medium/medium-high(which I do not spray with any coating at all – this will give you the perfect golden-brown griddle cakes like the picture) But feel free to use cooking spray or butter in your pan if you want. When using oil or butter, add it to the pan after it's heated up so the oil/butter won't burn.
Cook pancakes on each side for about a minute or so or until there are lots of bubbles. The consistency of this batter spreads nicely and each of my griddle cakes were about 5" across. Make them as big or as small as you want, it's all good.
The many bubbles that will form as the pancakes are cooking will indicate that the pancakes are ready for flipping. I use the edge of the spatula to peek and see if they are nice and golden brown before I turn them. It
Flip ‘em and cook the other side for about a minute. Make sure to have plenty of butter and syrup ready!
I also put cooked pancakes on a wire rack so that they do not get soggy as they cool(I usually make up all the pancakes, eating the last ones made while the first ones cool. I then take the cool ones, freeze them in a gallon freezer bag for a quick hot breakfast on a busy morning.
I hope you enjoy them and please feel free to ask me anything about this recipe. And as always, I would love to see your pictures if you make them!
