My cousin gave me this great cookbook. It used to be his and he passed it down to me. I like to try making recipes from this cookbook. Today we made the Griddle Cakes.
First, we measured the dry ingredients into the plastic bowl and stirred them all together. 1 Cup of Flour, 1/2 teaspoon salt, 2 teaspoons white sugar, 2 teaspoons baking powder.
This recipe will make about 6 pancakes. But we made a double batch so we could have 12! If you make a double batch of a recipe, you have to remember to multiply all the ingredient measurements by 2.
Next, we melted the butter and separated the eggs. You can use a microwave to melt butter if you have a grown up supervising, but we used a pot on the stove burner. Mom says it's easier to keep an eye on the melting and safer. Separating the eggs takes practice. I have a hard time keeping the shells out. Mom did this part. We let kept the egg whites in a stainless steel bowl for whipping later. Then we mixed in the melted butter and milk.
When the batter is well mixed, we have to whip the egg whites until they have a "stiff" peak, which means it stays like a point when you pull the mixer out of the bowl. This is easy to do if you use cold eggs and a stainless steel bowl. For some reason, when it works best when everything is cold.
The griddle should be nice and hot. A grown up has to either do this for you or help. Putting pancake batter on the griddle isn't a job for a kid. For this recipe, we didn't grease the griddle. Adding batter using a soup ladle or a 1/2 cup measuring cup makes it easy to know all the pancakes will be about the same size.
Once they're on the griddle, the pancakes will need to cook for about 4 minutes. When you start to see little air bubbles on top of the uncooked side, you know they're ready to turn over. They will have to cook for another 2 minutes approximately once they've been turned.
Remove them from the griddle and put them on plates. We served ours with a little butter, a sprinkle of icing sugar and syrup! YUMMY!
When the egg whites are all ready, it's time to fold them into the batter. Folding was tricky and it took me a few tries to get it.
Next was my favourite part: flavouring the pancakes! Today we used blueberries. You can use fresh or frozen fruits. On Pankcake Tuesday, we tried banana-chocolate chip and they were great too! I didn't help make those ones though. Once you've added your flavouring, you have to let the batter sit and wait for 10 minutes before you can cook the pancakes.
The griddle should be nice and hot. A grown up has to either do this for you or help. Putting pancake batter on the griddle isn't a job for a kid. For this recipe, we didn't grease the griddle. Adding batter using a soup ladle or a 1/2 cup measuring cup makes it easy to know all the pancakes will be about the same size.
Once they're on the griddle, the pancakes will need to cook for about 4 minutes. When you start to see little air bubbles on top of the uncooked side, you know they're ready to turn over. They will have to cook for another 2 minutes approximately once they've been turned.
Remove them from the griddle and put them on plates. We served ours with a little butter, a sprinkle of icing sugar and syrup! YUMMY!
