Weekend Griddle Cake Breakfast
Posted on 17 October 2008 by joy
This weekend feels like the perfect weekend for Sunday morning Griddle Cakes. What could be more wonderful than sleeping in on a Sunday morning, eventually falling out of bed and into the kitchen to make these hearty and super satisfying breakfast? That’s the good life my friends… that’s the good life. Go on! Treat yourself to a little taste of good.
Griddle Cakes with Fresh Jam and Creme Fraiche
Gourmet March 2005
1/2 cup all-purpose flour
1/2 cup quick-cooking oats
2 teaspoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup well-shaken buttermilk
1 large egg, lightly beaten
5 tablespoons unsalted butter, melted and cooled slightly
Accompaniments: marmalade or jam; clotted cream or crème fraîche
Put oven rack in middle position and preheat oven to 200°F. Warm 4 plates in oven.
Heat a well-seasoned griddle or heavy skillet (preferably cast-iron) over moderately low heat until hot.
While griddle heats, whisk together flour, oats, sugar, baking powder, baking soda, and salt, then whisk in buttermilk, egg, and 3 tablespoons butter until combined.
Brush hot griddle with some of remaining butter, then spoon 3 tablespoons batter per oatcake onto hot griddle and cook until bubbles appear on surface, edges are set, and undersides are golden, 1 to 2 minutes. Flip cakes with a large spatula and cook until tops spring back when pressed gently, 1 to 2 minutes more. Transfer as cooked to plates in oven and loosely cover with foil. Brush griddle with butter between batches if necessary.
Brush griddle cakes with any remaining butter and serve immediately.
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Tags | cooking, dining in, recipe, weekend breakfast
