Tuesday, September 7, 2010
Kentucky Griddle Cakes
I like to use them for BLT's with ranch dressing instead of mayo, or as a breakfast sandwich with eggs and sausage.
1 cup cornmeal (white or yellow)
1/2 cup flour
1 tablespoon sugar
Mix all dry ingredients then mix in milk, egg, oil and honey. Stir in cooked bacon. Should resemble pancake batter, but the bacon will slip to the bottom so mix well between each batch. Heat a griddle over medium heat and spread with butter or spray with oil. Pour evenly sized pancakes and cook until brown on the bottom, flip and finish cooking just like regular pancakes. Best if served warm.
*These freeze really well- freeze individually then store in freezer bags, to reheat put in toaster for a few minutes.