Market Notes: Maple Griddle Cakes

With sugaring season upon us, it seems the perfect time to get out the cast iron skillet and fry up some flapjacks. Serve them up with some sauteed apples, warm maple syrup and a side of smoky bacon as a way of celebrating!

Maple Griddle Cakes

2 cups flour

2 teaspoons baking powder

½ teaspoon salt

1 tablespoon maple syrup

2 eggs

1½ cups milk (plus ½ cup to thin batter)

2 tablespoons butter, melted (optional)

Butter or cooking oil for frying

1. Mix the dry ingredients together.

2. In separate bowl, beat the eggs into 1½ cups of milk, then stir in melted butter (if using). Gently stir this mixture into dry ingredients, mixing only enough to moisten flour; batter will be lumpy. Add more milk to thin batter, if desired.

3. Heat skillet or griddle over medium-low heat; skillet is ready when a few drops of water skids across surface before evaporating. Add a little butter; when butter foam subsides, ladle batter onto the skillet.

4. Flip pancake when bubbles appear in center of pancakes and bottoms are browned, 2 to 4 minutes. Cook until second side is browned, a few more minutes. Adjust heat as necessary to keep pancakes from burning.

5. Serve immediately or hold on an ovenproof plate in a 200°F oven for up to 15 minutes. Serve with warm maple syrup. Makes 4 to 6 servings.

Notes:

- Buttermilk or yogurt may be substituted for the milk. If using either, reduce the baking powder to 1-1/2 teaspoons, and add 1/2 teaspoon of baking soda.

- Do not add too much butter or oil to skillet, just enough to film the bottom.

- Batter can be prepared the night before and may be preferable, especially if using whole grain flours.

- Adapted from How to Cook Everything by Mark Bittman.

This entry was posted on March 12, 2010 at 3:49 pm and is filed under Market Notes, author: Debra, recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response or trackback from your own site.

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