This recipe, in its original form, came from my friend John Hancock’s grandmother. I made them this past Sunday, in order to test drive them, before I passed them on to you. They were a hit. Light, tasty and golden brown – -and best of all — easy! John has graciously given me permission to share his recipes here so you’ll be seeing more of them. Without further adieu, here are Grandma’s Griddlecakes…
Grandma’s Griddlecakes (original recipe)
1 and 1/4 flour
1 tbsp baking powder
1 tbsp baking soda
1 tbsp sugar
1/2 tsp salt
1 cup buttermilk
1/4 cup milk
2 tbsp oil
2 eggs (beaten)
Mix dry ingredients in a bowl. In separate bowl mix the remaining ingredients, before adding to the dry ingredients. Add a little water if the batter is too thick. Cook on an electric griddle set at 350 degrees. F. (I used a cast iron griddle and set my gas stove on medium heat). Flip once, when edges look dry and bubbles have formed.
John says: If you would like to improve on Grandma’s recipe, substitute the flour for 3/4 cup Bob’s Red Mill Organic Whole Wheat Flour and 1/2 cup Bob’s Red Mill Almond Meal/Flour~ Substitute the sugar for Turbinado raw cane sugar. I’ve been cooking griddlecakes for many years, and I must say, the ones made with almond meal are the absolute very best.
I am certain my initial effort was as perfect as Grandma made them, but I was pleased with how easy they were and how great they tasted.