Griddle Cakes
A stack of these golden-brown Griddle Cakes come together quickly for a stack that is sure to become your new favorite morning treat!
Servings 16 small pancakes
Calories 78kcal
Ingredients
- 214 grams / 1 ⅓ cups plain flour
- 6 grams / 1 ½ teaspoons baking powder
- 75 grams / ⅓ cup + 1 tablespoon superfine/caster sugar
- 90 grams / 2 medium eggs room temperature
- 120 grams / ½ cup milk
Instructions
- Place the flour, baking powder and sugar into a bowl and stir together, forming a well
- Add the eggs and whisk in the milk, adding in a slow stream to form a batter.
- Heat 2 teaspoons of butter in a heavy based frying pan or skillet on medium heat until it’s bubbling.
- Drop a ladleful of batter into the skillet, cooking until it’s bubbling and golden, flipping to cook the remaining side.
- Serve a stack with a little drizzle of Scottish honey.
- Dig in, whilst hot.
Notes
- Thick batter: Unlike most other pancake batter, the griddle cake batter is much thicker, but that helps it stay on the spot on your pan and rise, so don’t be tempted to mess with extra liquids if you’ve not made a stack before.
- A griddle or heavy based frying pan is best: They help to keep the heat steady, even on a low temperature to make those outer edges golden and resulting in fluffy pancakes.
- Customizing your griddle cakes: You can add ingredients like blueberries, chocolate chips, or even spices like cinnamon for extra flavor. Feel free to experiment and make them your own!
Nutrition
Calories: 78kcal