How to Make Mini Buttermilk Griddlecakes
Discover > Texas Recipes > How to Make Mini Buttermilk Griddlecakes
Griddlecake is a term used for a wide variety of small pancakes made from a spoonful of batter cooked on a cast iron griddle. They can be sweet or savory. Pancakes, on the other hand, are sweet, thin batter cakes fried normally in butter (how long does butter last?) in a frying pan. Griddle cakes are perfectly versatile primarily because you can easily adjust the amount you make by doubling or tripling ingredients.
Griddlecakes are one of the simplest, therefore one of the oldest forms of bread you can make because it requires no oven, just fire, and hot stone or pan. One of the oldest staples of the American diet was a small griddle cake which dates all the way back to when America was first colonized in the early 17th century. They were made by leavening milk, eggs, and flour (how long does flour last?) then cooking it on a hot stone or griddle. The origin of the name is speculated, some say it comes from the fact that African slaves used iron hoes to cook the hoecakes over an open flame.
Ingredients
How to Make Buttermilk
Buttermilk is fermented milk, it's super easy to make at home. Just add 2-3 tablespoons of white, distilled vinegar for every cup of milk into a sealable glass jar or bottle. Stir it and leave it in the fridge for 10-15 minutes. If you make a larger batch, just seal the container and place it in the fridge for up to two weeks.
I highly recommend purchasing a white distilled vinegar and glass jar online for a convenient shopping experience!
The perfect thickness or viscosity of pancake batter is heavily debated. While you don't want to be making crepes you also don't want a batter that is so thick it won't spread. A lot of things can affect how a pancake spreads, how large the eggs you're using are, and how thick the milk is. Buttermilk is thicker than regular milk, 2 cups of sifted all-purpose flour with 1½ cups of buttermilk and ½ teaspoon of salt creates a nice balance and texture.
Add two medium eggs, 4 tablespoons of sugar for sweetness and color, and one or two teaspoons of vanilla if that's your thing. Use a whisk or electric mixer to beat the ingredients into a smooth batter, don't be afraid to be vigorous with it. Letting the batter stand for 15 minutes will the flour soak up all the wet ingredients more making a smoother, rested batter, but this step is fully optional and easily skippable.
If you're looking for an all-purpose flour, sugar, whisk, or electric mixer, buying it online is your best bet!
Equipment
An electric mixer is convenient, fast, and vigorous so it does the job, but if you don't have one and aren't ready to splash out on a new one, a balloon whisk works really well and comes really cheap. Reusable squeeze bottles keep any anxiety of a dripping ladle far out of sight and help for keep control of the size of your griddlecakes. If pancake art is something you can see yourself doing it would be a solid investment.
Non-stick pans are convenient and make evenly browned griddlecakes, but cast iron gives a beautiful, rustic pattern on their surface that you can’t find at IHOP. A hot cast iron griddle pan with some melted butter makes for easy flipping and delicious-looking griddle cakes.
When it comes to getting the best deals, buying a non-stick pan and cast iron griddle online is the way to go!
Cooking
Heat your griddle pan over medium-high heat and a small knob of unsalted butter. Wait for it to melt and evenly distribute, then use a ladle or squeeze bottle to pour the batter to your desired size. Let them cook on the hot griddle for a couple of minutes or until air bubbles start to form on the surface. Flip and cook them on the other side for the same amount of time them immediately remove from the heat and place into a warm oven while you finish the rest.
Mini Buttermilk Griddlecakes
Ingredients
- 2 cups sifted all-purpose flour
- 1½ cups buttermilk
- ½ teaspoon of salt
- 2 medium eggs
- 4 tablespoons sugar
- 2 tsp vanilla
- 2-3 tablespoons white distilled vinegar
- 1 cup milk
Instructions
- Add 2-3 tablespoons of white, distilled vinegar for every cup of milk into a sealable glass jar or bottle.
- Stir it and leave it in the fridge for 10-15 minutes.
- Combine 2 cups of sifted all-purpose flour with 1½ cups of buttermilk and ½ teaspoon of salt.
- Add two medium eggs, 4 tablespoons of sugar.
- Add one or two teaspoons of vanilla (optional).
- Use a whisk or electric mixer to beat the ingredients into a smooth batter, don't be afraid to be vigorous with it.
- Letting the batter stand for 15 minutes will the flour soak up all the wet ingredients more making a smoother, rested batter, but this step is fully optional and easily skippable.
- Heat your griddle pan over medium-high heat and a small knob of unsalted butter. Wait for it to melt and evenly distribute, then use a ladle or squeeze bottle to pour the batter to your desired size.
- Let them cook on the hot griddle for a couple of minutes or until air bubbles start to form on the surface.
- Flip and cook them on the other side for the same amount of time them immediately remove from the heat and place into a warm oven while you finish the rest.
Nutrition Facts
Calories
135Fat
3Sat. Fat
1Carbs
22Fiber
1Net carbs
22Sugar
7Protein
5Sodium
147Cholesterol
33
