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Kentucky Griddle Cakes

Kentucky Griddle Cakes recipe image
These Kentucky Griddle Cakes offer a comforting twist on traditional pancakes, blending the hearty texture of yellow cornmeal with the softness of all-purpose flour. The batter relies on tangy buttermilk and a touch of baking soda to achieve a perfect rise, resulting in cakes that are crisp around the edges and moist in the center. While the batter itself is subtly sweetened, the true star is the generous pour of warm maple syrup that accompanies each serving. These griddle cakes are ideal for a leisurely weekend breakfast or a special brunch gathering. They capture the essence of Southern home cooking, providing a satisfying, rustic meal that feels both indulgent and homely. Simple to prepare with pantry staples, they bring a warm, golden hue and delicious aroma to any kitchen.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 616.6
Dietary: Vegetarian
Description
These Kentucky Griddle Cakes offer a comforting twist on traditional pancakes, blending the hearty texture of yellow cornmeal with the softness of all-purpose flour. The batter relies on tangy buttermilk and a touch of baking soda to achieve a perfect rise, resulting in cakes that are crisp around the edges and moist in the center. While the batter itself is subtly sweetened, the true star is the generous pour of warm maple syrup that accompanies each serving. These griddle cakes are ideal for a leisurely weekend breakfast or a special brunch gathering. They capture the essence of Southern home cooking, providing a satisfying, rustic meal that feels both indulgent and homely. Simple to prepare with pantry staples, they bring a warm, golden hue and delicious aroma to any kitchen.
Ingredients
  • 1 cup Yellow Cornmeal
  • 1/2 cup All Purpose Flour
  • 1 teaspoon Sugar
  • 3/4 teaspoon Salt
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1 cup Buttermilk
  • 1 lg Egg
  • 2 tablespoon Vegetable Oil
  • 1 cup Maple Syrup, Warmed
Directions
  1. 1
    Whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda in a medium bowl.
  2. 2
    In a separate small bowl, whisk the buttermilk, egg, and vegetable oil until well combined.
  3. 3
    Pour the wet ingredients into the dry ingredients and stir gently just until incorporated; do not overmix, as the batter should remain slightly lumpy.
  4. 4
    Heat a griddle or large frying pan over medium-high heat and lightly oil the surface.
  5. 5
    Test the heat by flicking a drop of water onto the pan; it should sizzle and dance across the surface.
  6. 6
    Stir the batter briefly before scooping 1/4 cup portions onto the hot griddle.
  7. 7
    Cook until bubbles form on the surface and pop, leaving small holes, and the edges look set.
  8. 8
    Flip the cakes and cook for another 1-2 minutes until the bottom is golden brown and the top is cooked through.
  9. 9
    Transfer cooked cakes to a serving plate and keep warm while cooking the remaining batter.
  10. 10
    Serve immediately topped with warm maple syrup.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 616.6kcal
% Daily Value *
Total Fat 13.5g21%
Saturated Fat 2.9g15%
Cholesterol 94.5mg32%
Sodium 3853.4mg161%
Total Carbohydrate 113.6g38%
Dietary Fiber 5.2g21%
Sugars 47.2g
Protein 13.3g27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If the batter seems too thick after resting, add a splash more buttermilk to reach a pourable consistency.

For a richer flavor, substitute the vegetable oil with melted butter.

Keep cooked griddle cakes warm in a low oven (200&# 194;°F/95ðC) while finishing the batch.

Ensure the griddle is properly heated before adding batter to ensure a good crust forms.

Keywords: breakfast, brunch, cornmeal, griddle, kentucky, pancakes, buttermilk, maple syrup, southern, rustic, comfort food, vegetarian
Read it online: https://www.chefs-mate.com/recipe/kentucky-griddle-cakes/