Corn Meal Griddle Cakes Recipe

Corn Meal Griddle Cakes have a long-standing history in American cuisine. The use of cornmeal as a staple ingredient dates back to Native American cultures, who cultivated and ground corn into meal for various dishes. The introduction of corn to European settlers led to the development of unique recipes incorporating this versatile ingredient.

These griddle cakes are a hearty and delicious breakfast option that can be enjoyed by the whole family. The combination of flour, buckwheat flour, baking powder, salt, milk (or a combination of milk and water), molasses, and shortening creates a flavorful and fluffy pancake-like dish. The addition of molasses lends a touch of sweetness and depth of flavor to these griddle cakes, while the shortening helps achieve a tender texture.

To prepare these Corn Meal Griddle Cakes, begin by gathering the following ingredients:

- 1 cup flour
- 2 cups buckwheat flour
- 6 teaspoons Dr. Price's Baking Powder
- 1-1/2 teaspoons salt
- 2-1/2 cups milk or milk and water
- 1 tablespoon molasses
- 1 tablespoon shortening

Step 1: In a large mixing bowl, sift together the flour, buckwheat flour, baking powder, and salt. Sifting helps ensure a smooth and evenly mixed batter.

Step 2: Create a well in the center of the dry ingredients, and pour in the milk (or milk and water), molasses, and melted shortening.

Step 3: Using a whisk or wooden spoon, gently combine the wet and dry ingredients. Continue mixing for approximately three minutes, until the batter is well incorporated and smooth. This step helps incorporate air into the batter, resulting in lighter griddle cakes.

Step 4: Heat a greased griddle or non-stick pan over medium heat. Make sure the surface is evenly heated to prevent uneven cooking.

Step 5: Spoon approximately 1/4 cup of the batter onto the hot griddle for each griddle cake. The size can be adjusted according to personal preference.

Step 6: Cook the griddle cakes for about 2-3 minutes on each side, or until golden brown and cooked through. Flip them carefully using a spatula, ensuring they cook evenly.

Step 7: Once the griddle cakes are cooked, remove them from the griddle and serve immediately while they are still hot. Top them with butter and syrup for added flavor and sweetness.

These Corn Meal Griddle Cakes are a delightful and satisfying breakfast option. The combination of the traditional cornmeal with buckwheat flour gives them a unique texture and flavor. The incorporation of molasses adds a hint of natural sweetness, making them a perfect canvas for toppings like syrup or fruit.

Fun fact: Corn is a rich source of essential nutrients, including vitamins, minerals, and dietary fiber. Incorporating cornmeal into your breakfast routine not only adds delicious flavor but also contributes to a well-balanced diet.

If you're looking for similar recipe dishes, consider trying variations of griddle cakes made with different flours or grains. For example, you can experiment with incorporating whole grain flours such as oat or quinoa flour to add additional nutritional value. Additionally, you can explore flavor variations by introducing ingredients like cinnamon, vanilla extract, or fresh fruits into the batter.

Griddle cakes are incredibly versatile and can be customized to personal taste preferences. Whether you prefer them sweet or savory, griddle cakes offer endless possibilities for creativity in the kitchen. Explore different toppings such as flavored syrups, whipped cream, sliced bananas or berries, or even savory options like bacon and eggs.

Indulge in the rich history and flavors of Corn Meal Griddle Cakes and experiment with different variations to find your perfect breakfast delight.