Ingredients
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2
-
2
-
2
-
1
-
2
-
1/2
-
3
-
4
-
-
-
-
-
-
-
Directions
Oregon Griddle Cakes,A recipe I found while searching for recipes for the Pacific Northwest region of CQ 2014. This is from “Bon Apptit” magazine, September 1995, by Jan Gassner: Salem, Oregon.,Really nice! Buttery, but not heavy. The texture is different than a pancake, not as fluffy, but thicker than a crepe. Thanks for sharing the recipe, we really enjoyed these.
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Steps
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1
Done
|
Stir First 4 Ingredients in Large Bowl. Whisk Milk, Melted Butter and Eggs in Medium Bowl. Add to Dry Ingredients and Whisk Until Blended but Small Lumps Remain. Let Stand 30 Minutes. |
|
2
Done
|
Melt 1 Tablespoon Butter in Heavy Large Skillet Over Medium-High Heat. Drop Batter by Scant 1/4 Cupfuls Into Skillet. Cook Pancakes Until Bottoms Are Golden Brown and Bubbles Form on Top, About 2 Minutes. Turn and Cook Until Bottoms Are Golden Brown, About 1 Minute. Transfer to Platter. Tent Griddle Cakes With Foil to Keep Warm. Repeat With Remaining Batter, Adding More Butter to Skillet as Necessary. |
|
3
Done
|
Serve Pancakes Hot With Raspberry Jam and Maple Syrup. |
