Cook with Cast Iron: Griddlecakes with Blueberries

My class on Cooking with Cast Iron will launch shortly and I encourage you to check it out and start cooking with cast iron.  In fact click on this link for a free giveaway class compliments from me.  One of my favorite uses of my cast iron griddle is for making griddlecakes.  A griddlecake is more or less the same thing as a pancake except it’s fluffier and thicker and of course cooked on a griddle not in a pan.  Throwing a bunch of blueberries into batter just makes it even better.

Pancakes, blueberry (3)
Blueberry Griddlecakes
The key thing about griddlecake batter is that it’s never beaten vigorously. Simply fold the ingredients gently. It’s okay if there are lumps. The batter should also rest a bit after mixing, say 15 to 30 minutes. Although it doesn’t have to be cooked on a cast iron skillet or griddle, that will produce the best results. Don’t cook it over too high a heat otherwise the outside will darken before the insides are cooked. It’s not completely necessary to sift the flower but a little better result will work. A fine mesh sieve can work as a sifter.
3 tablespoons unsalted butter, melted
1 1/2 cups all-purpose flour
1 teaspoon salt
3 tablespoons sugar
1 3/4 teaspoons double-acting baking powder
2 large eggs, separated
1 1/4 cups whole milk
6 ounces blueberries
1. Place a cast iron griddle over two burners, then heat over medium-low heat for at least 10 minutes. This allows you to make 2 or 3 at a time. In a skillet, you can only make one at a time.
2. In a butter warmer or small saucepan, melt the butter over low heat and set aside (or microwave, covered, until melted). In a bowl, sift the flour, then re-sift with the salt, sugar, and baking powder.
3. Pour the milk into a 2-cup measuring cup and add the egg yolks and beat. Add the slightly cooled butter to the milk. In another bowl, whip the egg whites with an electric or handle beater until they form peaks.
4. Pour the milk mixture into the bowl with the dry ingredients and blueberries. Then add the egg whites and fold, don’t beat, all the ingredients together. Let sit 15 to 30 minutes.
5. Pour one ladleful of batter or 3/4 cup onto the hot griddle and with a circling motion push the batter out until the pancake is about 8-inches in diameter. Cook until brown on the bottom, then flip and brown the other side. Do not turn more than once.
Makes 4 servings

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