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| Articles about Griddle |
| I.H.O.P. Country Griddle Cakes. | | 2007-04-29 08:38:51 | | This nationwide chain, which is known for it's big bargain breakfasts, serves an impressivenumber of non-breakfast items as well. In 1997, I.H.O.P. dished out over 6 million pounds offrench fries and over half a million gallons of soft drinks. But it's the Country Griddle Cakes onthe breakfast menu that inspired this Top Secret Recipe. The unique flavor and texture of thisclone comes from the Cream of Wheat in the batter. Now you can have your pancakes, and eatyour cereal too.nonstick spray1 1/4 cups all-purpose flour1 1/2 cups buttermilk1/3 cup instant Cream of Wheat (dry)1 egg1/3 cup sugar1 teaspoon baking powder1 teaspoon baking soda1/4 cup vegetable oil1/2 teaspoon salt1.Preheat a skillet over medium heat. Apply nonstick spray.2.Combine all ingredients in a large bowl with a mixer set on high speed. Mix until smooth.3.Pour the batter by 1/3-cup portions into the hot pan and cook pancakes for 1-2 minutes perside or until brown. Repeat with remaining batter.Makes 8-10 pancakes. | | By: cookbook n recipes | | |
| | New England Griddle Cakes aka the best pancakes in my world | | 2006-11-19 12:19:34 | | There's nothing like getting back into the kitchen and producing a lovely stack of pancakes for a Sunday brunch. What a busy November this has been! Family reunions, a food show, thoughts in career movement and attempts at getting onto the British property ladder have all been encroaching my peaceable existance.I finally got this recipe from my mother. I have yet to find a better pancake recipe. But why look for another when this recipe is perfection itself. When I was growing up, our Sunday breakfast was our traditional weekend feast - rather than a Sunday lunch. We sometimes had waffles, we sometimes had French toast but more often than not we had pancakes. It was my brother's ambition to break the household record for the amount of pancakes consumed in one sitting and he often reached the dizzying heights of 24 pancakes in one sitting! Mum often had to triple or quadruple the recipe. I don't blame him for wanting to eat so many, these are so good.Pancakes (New England Griddlecakes)1 1/2 cups of sifted flour1/2 teaspoon of salt1/2 teaspoon of baking soda1 teaspoon of sugar1 egg1 1/2 cups of milk1 1/2 teaspoons of white vinegar3 tablespoons of butter, meltedSift the dry ingredients together. Beat together the egg, milk, vinegar and melted butter. Add the liquid mixture gradually to the dry mixture, stirring constantly to keep it smooth. Drop the batter by spoonfuls onto a heated non-stick heavy metal griddle. No additional butter is needed as there is enough in the batter. Keep the heat low, so the cakes will not cook too fast. When the top is full of tiny bubbles the under side should be sufficiently brown. Turn and brown the other side. Serve hot with maple syrup. Makes 2 dozen small cakes.From 'The United States Regional Cook Book', edited by Ruth Berolzheimer, Culinary Arts Institute, Chicago, Ill. 1947. | | By: Daydream delicious... | | |
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