Strawberry Griddle Cakes
Submitted by ndmcfarlane
From-scratch griddle cakes with sliced fresh strawberries folded right into a light, fluffy batter. Thirty minutes from bowl to breakfast table, served hot with syrup and butter.
YIELD
6 servingsPREP
15 minCOOK
15 minREADY
30 minGriddle cakes. Not pancakes, not flapjacks. Griddle cakes. There’s something about the old-school name that makes these taste better before you even take a bite.
The batter is straightforward and traditional: sifted flour, baking powder, sugar, salt, eggs, milk, and a teaspoon of melted butter. Stir just enough to moisten (lumps are welcome), fold in sliced fresh strawberries, and pour onto a hot griddle.
The berries soften and caramelize slightly on the hot surface, creating little pockets of warm, jammy sweetness in every cake.
Stack them high, hit them with butter and syrup, and settle into a proper weekend morning.
Kitchen Tips
- Mix the batter only until the dry ingredients are just moistened; overmixing makes tough, rubbery cakes
- Slice the strawberries thin so they cook through on the griddle without leaving raw pockets
- A well-seasoned cast iron griddle gives the best golden, crispy edges
Ingredients
Directions
In large bowl, sift together flour, baking powder, sugar and salt.
Combine eggs and milk and stir into dry ingredients only enough to moisten batter.
Add melted butter and strawberries.
Fry on hot griddle.
Serve with syrup and butter.
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