Griddle Cakes
These are like Pancakes turned up to 11.
Shamelessly stolen adapted from The Smitten Kitchen.
Preparation
Preheat the oven to 225°F. The griddle cakes will finish cooking and hold over in the oven.
Ingredients
Dry Team
- 2 cups AP flour
- 1 tsp baking soda
- 1/4 cup malt powder (optional, but highly recommended)
Wet Team
- 4 Tb melted butter (plus more butter for the pan)
- 2 Tb sugar
- 2 eggs
- 2 tsp vanilla extract
- 1/2 - 1 cup buttermilk (the exact amount will depend on how thick your buttermilk is)
Instructions
Combine dry and wet teams separately, then mix together to form a thick gloopy batter. You should have to push it off the spoon. Some chunks are desirable.
Spoon about 2 tablespoons onto a hot buttered griddle. The butter is important for forming the crispy exterior. A cookie scoop works well for this. Resist the urge to flatten the mound of batter; we want them tall.
Flip them once bubbles start to form on top and the underside is deliciously browned. Cook the second side until it too is deliciously brown. At this point the middle will still be raw - that's okay, transfer them to a baking sheet and put them in the oven to finish.
The griddle cakes will hold over in the oven until they are all cooked. In the unlikely event there are leftovers, they reheat well in a toaster or toaster oven.