OREGON GRIDDLE CAKES
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
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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