Corn Griddle Cakes
Recipe: #35534
August 24, 2020
Categories: Breakfast, Brunch, Vegetarian Flour, Buttermilk, Butter/Margarine, Kosher Dairy, Pancakes, more
"This recipe is from my mother, Constance Wagner, whose pancakes were always perfect. It makes about 25 cakes but the recipe can be halved."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (209.8 g)
- Calories 349.8
- Total Fat - 15.2 g
- Saturated Fat - 6.6 g
- Cholesterol - 320.5 mg
- Sodium - 645.6 mg
- Total Carbohydrate - 36.1 g
- Dietary Fiber - 2 g
- Sugars - 4.5 g
- Protein - 16.6 g
- Calcium - 144.9 mg
- Iron - 2.4 mg
- Vitamin C - 0 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Beat yolks slightly. Beat in the buttermilk.
Step 2
Sift flour, cornmeal, soda, and salt and add all at once to the liquids. Beat smooth.
Step 3
Blend in the butter.
Step 4
Beat the egg whites until stiff and fold into the mixture. Cook on griddle.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Be sure to use fresh buttermilk for the best flavor.
- For a more flavorful pancake, try using yellow cornmeal instead of white.
- For a vegan version, substitute the eggs with 1/4 cup applesauce and 1/4 cup water. The benefit of this substitution is that it will make the recipe vegan, and the applesauce will add a subtle sweetness and extra moisture to the pancakes.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. The benefit of this substitution is that it will make the recipe gluten-free, and the gluten-free flour blend will provide a similar texture and flavor to the original recipe.
Blueberry Corn Griddle Cakes Add 1 cup of fresh or frozen blueberries to the batter before cooking on the griddle.
Fresh Fruit Salad: Serve this corn griddle cakes with a fresh fruit salad for a balanced meal. The sweetness of the fruits will complement the savory flavor of the pancakes and provide a healthy dose of vitamins and minerals.
Baked Sweet Potato Fries: Serve these corn griddle cakes with a side of baked sweet potato fries for a delicious combination of flavors. The sweetness of the sweet potatoes will provide a nice contrast to the savory flavor of the pancakes, and the healthy fats and fiber in the potatoes will help to round out the meal.
FAQ
Q: How long should I cook the griddle cakes?
A: Cook the griddle cakes until they are golden brown on both sides. Flip them every few minutes to ensure even cooking.
Q: What ingredients do I need to make griddle cakes?
A: You will need flour, baking powder, sugar, salt, butter, eggs, and milk to make griddle cakes. You may also want to add other ingredients like cinnamon or vanilla extract for extra flavor.
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Fun facts:
This recipe is inspired by Constance Wagner, whose pancakes were always perfect. Her daughter, the author of this recipe, was a renowned cookbook author and food writer, Marion Cunningham.
Cornmeal pancakes have been a popular dish in the United States since the late 1700s. In fact, they were a popular breakfast dish among the early settlers of the American colonies.