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Griddle Cake

ashlyn's picture
  All purpose flour 1 Cup (16 tbs)
  Baking powder 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Sugar 2 Tablespoon
  Egg 1 Large
  Milk 1 Cup (16 tbs)
  Butter/Margarine 3 Tablespoon

Sift flour with baking powder, salt, arid sugar into medium bowl.
With rotary beater, beat egg.
Add milk and but- ter; beat until well mixed.
Pour into dry ingredients; beat only until com- bined—batter will be lumpy.
Meanwhile, slowly heat griddle or heavy skillet.
To test temperature, drop a little cold water onto hot griddle; water should roll off in drops.
Use about 1/4 cup batter for each griddlecake; cook until bubbles form on surface and edges be- come dry.
Turn; cook 2 minutes longer, or until nicely browned on underside.
Serve with whipped butter, below.
Makes 8 (4-inch) griddlecakes.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1106 Calories from Fat 442

% Daily Value*

Total Fat 50 g77%

Saturated Fat 29.1 g145.4%

Trans Fat 0 g

Cholesterol 330.8 mg110.3%

Sodium 1926.1 mg80.3%

Total Carbohydrates 140 g46.7%

Dietary Fiber 3.4 g13.6%

Sugars 42.6 g

Protein 27 g53.7%

Vitamin A 32% Vitamin C

Calcium 104.9% Iron 44.1%

*Based on a 2000 Calorie diet

Griddle Cake Recipe