Griddlecakes and Pancakes

Blueberry PancakesCredit: google images

Blueberry Pancakes

   The amount of milk you use will determine how thick these griddlecakes or pancakes are. Start with the smaller amount suggested and add more if the batter seems too thick. Try to have the milk at room temperature before mixing and take care not to over beat, a few lumps in the batter will do no harm. You can make lighter, fluffier pancakes by separating the egg, beating the white, and folding it in last. Serve with maple syrup or honey.

Ingredients;
1/2 to 3/4 cup (1-1-3/4 dL) milk
2 tablespoons melted butter
1 egg
1 cup (140 g) white flour
2 teaspoons baking powder
2 tablespoons sugar
1/2 teaspoon salt

   Beat the milk, butter, and egg lightly in a mixing bowl. Mix the flour, baking powder, sugar, and salt and add them all at once to the first mixture, stirring just enough to dampen the flour.

   Lightly butter or greases a griddle or frying pan and set over moderate heat until a few drops of cold water sprinkled on the pan form rapidly moving globules. If you wish small pancakes, drop about 2 tablespoons of the batter onto the pan, or pour about 1/4 cup from a measuring cup if larger pancakes are desired. Bake on the griddle until the cakes are full of bubbles on the top and the undersides are lightly browned. Turn with a spatula and brown the other sides. Place finished griddlecakes on a warm plate in a 200 degree (95 degree C) oven until you have enough to begin serving.

Makes 16 griddlecakes.

Buttermilk Griddlecakes;
Use buttermilk, sour milk, or yogurt instead of milk and substitute 1/2 teaspoon baking soda for the 2 teaspoons baking powder.

Whole-Wheat Griddlecakes;
Use 1/3 cup whole-wheat flour and 2/3 cup white flour. If you wish, sweeten the batter with 2 tablespoons molasses or honey instead of sugar.

Oatmeal Griddlecakes;
Heat the 1/2 cup milk, stir in 1/2 cup quick-cooking oatmeal, and let stand 10 minutes. Add remaining, ingredients, reducing the flour to 2 tablespoons. Good with raisins or dried cranraisins.

Buckwheat Cakes;
Use 1/2 cup buckwheat flour and 1/2 cup white flour.

Apple Griddlecakes;
Peel 1 tart, juicy apple, cut in thin slices, and stir it in.

Blueberry Griddlecakes;
Add 1/2 cup blueberries. If you use canned blueberries, strain them well before adding.

Rice Griddlecakes

This is a good way to use cooked rice. Make sweet with syrup or cinnamon-sugar, or spread with butter and serve with meat or fish.

1 cup (1/4 L) milk
1 cup (1/4 L) warm cooked rice
1/4 teaspoon salt
2 eggs, separated
1 tablespoon butter
1 cup (140 g) white flour

  Mix the milk, rice, and salt in a large bowl. Beat the egg yolks and add them, then stir in the butter and flour. Beat the egg whites until stiff, and gently fold them in. Drop by large spoonfuls onto hot griddle or fry pan. Turn with spatula when the cakes are full of bubbles, and bake on the other side until lightly browned. Keep warm until ready to serve.

Makes about 18

Cottage Cheese Griddlecakes

Turn these gently and cook a little longer than you would a traditional pancake.

1 cup (1/4 L) cottage cheese
3 eggs
2 tablespoons melted butter
1/4 cup (35 g) white flour
1/4 teaspoon salt
   Dry the cottage cheese in a sieve, pressing it down firmly and letting it stand and drip for an hour or so. Beat the eggs well in a mixing bowl. Add the cottage cheese, butter, flour, and salt, and mix only enough to blend. Drop by large spoonfuls onto a buttered, moderately hot griddle or frying pan. Turn gently when lightly browned on the underside and bake on the other side until light brown. Keep warm until ready to serve.
Makes 12 griddlecakes.