As is generally known, griddle cakes are thin batters that are made light with a chemical leavening agent. Eggs add to the richness of griddle cakes, but are not essential. The batter must be thin and the cake not too large when baked. An iron frying pan may be used instead of griddle. In any case grease only enough to keep the cakes from sticking and have very hot before baking. Cakes should be turned only once.

BROWSE RECIPES:

• Basic Griddle Cakes
• Bread Griddle Cakes
• Classic Griddle Cakes
• Farmer's Griddle Cakes
• Graham Griddle Cakes
• Grandma's Griddle Cakes
• Griddle Cakes
• Griddle Cakes with Eggs
• Buckwheat Cakes
• Corn Meal Griddle Cakes
• Corn Meal Griddle Cakes with Yeast
• Potato Griddle Cakes
• Rice Griddle Cakes
• Old Fashioned Flannel Cakes
• Sour Milk Griddle Cakes
• Standard Griddle Cakes
• French Pancakes
• French Crepes
• Whole Wheat Hot Cakes
• Waffles
• Classic Waffles
• Griddle Cakes: Instructions & Tips