Best 2 Oregon Griddle Cakes Recipes
Oregon griddle cakes are a delightful breakfast dish that originated in the Pacific Northwest. These tender and fluffy pancakes are made with a simple batter of flour, sugar, baking powder, baking soda, salt, and milk. Eggs are typically not included in the batter, resulting in a lighter and airier texture. Oregon griddle cakes are traditionally served with butter and maple syrup, but they can also be topped with fresh fruit, whipped cream, or other desired toppings.
This article provides two variations of the classic Oregon griddle cake recipe. The first recipe is a straightforward version made with basic pantry staples. The second recipe incorporates wheat germ and oat bran for a healthier twist. Both recipes yield delicious and satisfying griddle cakes that are sure to please everyone at the table.
OREGON GRIDDLE CAKES
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
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
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.
Tips:
- To ensure the griddle cakes are cooked evenly, preheat the griddle or skillet over medium heat before adding the batter.
- Use a non-stick cooking spray or butter to grease the griddle or skillet to prevent the griddle cakes from sticking.
- Pour 1/4 cup of batter onto the hot griddle or skillet for each griddle cake.
- Cook the griddle cakes for 2-3 minutes per side, or until golden brown and cooked through.
- Serve the griddle cakes immediately with your favorite toppings, such as butter, syrup, fruit, or whipped cream.
Conclusion:
Oregon griddle cakes are a delicious and versatile breakfast dish that can be enjoyed by people of all ages. With their fluffy texture and slightly sweet flavor, these griddle cakes are a great way to start your day. Whether you serve them with butter and syrup, fruit, or whipped cream, Oregon griddle cakes are sure to be a hit. So next time you're looking for a quick and easy breakfast recipe, give Oregon griddle cakes a try.
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