GRIDDLE CAKES

OREGON GRIDDLE CAKES

• 2 cups all purpose flour
• 2 teaspoons baking powder
• 2 teaspoons sugar
• 1 teaspoon salt
• 2 cups milk
• 1/2 cup (1 stick) butter, melted,
  cooled slightly
  
• 3 large eggs
• 4 tablespoons (about) butter
• Raspberry jam
• Pure maple syrup

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.
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
Serve pancakes hot with raspberry jam and
maple syrup.

Makes about 16.

WALNUT GRIDDLE CAKES WITH ORANGE BUTTER

Team the pancakes with sausages, and offer tea,
coffee and fresh juices.

ORANGE BUTTER

• 1/2 cup (1 stick) unsalted butter,
  room temperature
  
• 1 tablespoon grated orange peel
• 2 teaspoons orange juice

GRIDDLE CAKES

• 3/4 cup all purpose flour
• 3/4 cup whole wheat flour
• 2 tablespoons brown sugar
• 1 3/4 teaspoons baking powder
• 1/2 teaspoon salt
• 2 to 2 1/4 cups low-fat milk
• 1 large egg
• 1 large egg white
• 2 tablespoons (1/4 stick) unsalted
  butter, melted
  
• 2/3 cup chopped walnuts
• Nonstick vegetable oil spray
• Warm maple syrup

FOR ORANGE BUTTER:

Mix all ingredients in small bowl; set aside.

FOR GRIDDLE CAKES:
Sift first 5 ingredients into medium bowl. Whisk
2 cups milk, egg, egg white and butter in large
bowl to blend. Whisk in dry ingredients. Thin
with remaining 1/4 cup milk if too thick. Mix
in walnuts.
Preheat oven to 200°F. Spray non-stick griddle
or skillet with oil spray. Heat over medium heat.
Working in batches, pour batter onto griddle by
scant 1/4 cupfuls. Cook until bubbles appear and
bottoms of griddle cakes are golden, about 3
minutes. Turn and cook until bottoms are golden,
about 2 minutes. Transfer to baking sheet. Keep
warm in oven. Serve with orange butter and maple
syrup.

Serves 4.