Best Oregon Griddle Cakes Recipes

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OREGON GRIDDLE CAKES



Oregon Griddle Cakes image

Provided by Jan Gassner

Categories     Dairy     Egg     Breakfast     Brunch     Kid-Friendly     Pan-Fry     Bon Appétit     Oregon     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 16

Number Of Ingredients 10

2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons sugar
1 teaspoon salt
2 cups milk
1/2 cup (1 stick) butter, melted, cooled slightly
3 large eggs
4 tablespoons (about) butter
Raspberry jam
Pure maple syrup

Steps:

  • Stir first 4 ingredients in large bowl. Whisk milk, melted butter and eggs in medium bowl. Add to dry ingredients and whisk until blended but small lumps remain. Let stand 30 minutes.
  • Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Drop batter by scant 1/4 cupfuls into skillet. Cook pancakes until bottoms are golden brown and bubbles form on top, about 2 minutes. Turn and cook until bottoms are golden brown, about 1 minute. Transfer to platter. Tent griddle cakes with foil to keep warm. Repeat with remaining batter, adding more butter to skillet as necessary.
  • Serve pancakes hot with raspberry jam and maple syrup.

OREGON GRIDDLE CAKES



Oregon Griddle Cakes image

A recipe I found while searching for recipes for the Pacific Northwest region of CQ 2014. This is from "Bon Appétit" magazine, September 1995, by Jan Gassner: Salem, Oregon.

Provided by diner524

Categories     Breakfast

Time 50m

Yield 16 pancakes, 4-5 serving(s)

Number Of Ingredients 10

2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons sugar
1 teaspoon salt
2 cups milk
1/2 cup butter, melted, cooled slightly
3 large eggs
4 tablespoons butter (or less)
raspberry jam, to taste
pure maple syrup, to taste

Steps:

  • Stir first 4 ingredients in large bowl. Whisk milk, melted butter and eggs in medium bowl. Add to dry ingredients and whisk until blended but small lumps remain. Let stand 30 minutes.
  • Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Drop batter by scant 1/4 cupfuls into skillet. Cook pancakes until bottoms are golden brown and bubbles form on top, about 2 minutes. Turn and cook until bottoms are golden brown, about 1 minute. Transfer to platter. Tent griddle cakes with foil to keep warm. Repeat with remaining batter, adding more butter to skillet as necessary.
  • Serve pancakes hot with raspberry jam and maple syrup.

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