Hush Puppy Griddle Cakes - Feeding the Flock 23

 

 

Apple Honey Butter
3 tbsp. butter
½ cup apple jelly
½ cup honey

 

Combine all ingredients in small sauce pan and cook until butter is melted and mixture is thick and bubbly.

 

Hush Puppy Griddle Cake

¾ cup sourdough starter
1 cup hushpuppy mix
¼ tsp. cayenne pepper
½ tsp. baking soda
2 eggs, beaten
3 tbsp. melted butter
2 tbsp. candied jalapeños
1 cup scrambled cooked sausage
¼ cup corn relish

 

 

Whisk sourdough starter, eggs, corn relish, jalapeños, sausage, and melted butter together in medium sized bowl. Set aside.
 
Combine baking soda, cayenne pepper and hushpuppy mix in larger bowl. Create a well in the center. 
 
Pour the starter ingredients into the dry ingredients.  Mix until combined.  Spoon onto greased hot griddle, or cast iron fry pan.  Cook over medium-high heat about 2-3 minutes per side until golden brown.
 
Serve with apple honey butter.

Enjoy.

Don't forget to check out the devotional.

Apple Pan Cake

Riverhouse Café’s Johnny Apple Cake

Mom sends me the Hannaford FRESH magazine every time she has accumulated a stack of them. I just received the new batch last week and found a great recipe I tried the other day.  Had to share.  If you live in New England, check out the diner. I bet everything on the menu is awesome!

http://theriverhousecafe.com/breakfast-menu.html

1 cup all-purpose flour

2 tsp. baking powder

1 tsp. ground cinnamon (I used allspice)

¼ tsp. salt

1 cup milk

1 large egg

4 Tbsp. unsalted butter, melted (I used salted)

¼ tsp. vanilla extract

1 apple cored, cut into ¼ pieces (I used a granny Smith and red delicious)

2 Tbsp. packed light brown sugar

Place a rack in the upper-middle of the oven and pre-heat to 400º.

Whisk flour, baking powder, cinnamon, and salt in one bowl, and whisk milk, egg, sugar, 2 tbsp. butter and vanilla in another bowl. Combine wet ingredients and chopped apple to dry ingredients and mix just until combined.

Heat remaining butter in cast iron or oven proof skillet, stirring pan to coat.  When butter is hot and melted, sprinkle brown sugar evenly over the skillet and pour in batter.  Smooth over top and bake in oven until golden brown. About 20 minutes. 

Let cake cool in pan for 10 minutes and then invert it onto a serving platter.  Sprinkle with confectioner’s sugar and serve with whipped cream and syrup (optional) if desired.

Author’s note:  Not just for breakfast.  I think this will be a great dessert during holidays topped with strawberries, blueberries, and even chocolate syrup!

© Crackerberries 2016

Stuffed Pancakes

Stuffed Pancakes

Another fine idea to make for breakfast … enjoy as a sandwich or grab a fork and pass the syrup.

Leftover fluffy pancakes

Eggs

Bulk sausage

Jams and jellies

Syrup

Allow one egg and two ounces bulk sausage for each person you are serving. Carefully slice the pancake through the center. Grill insides of pancake or cook in toaster. Cook sausage according to package instructions. Fry eggs until yolks are hard. Build on one side of pancake with sausage, egg and a spoonful of jam or jelly. Place remaining half of pancake on top and instant new breakfast sandwich.

© Crackerberries 2014

Pancakes

Delightfully Fluffy Pancakes

We bought a different flavor yogurt than we usually eat. We didn’t care for it but I didn’t want to waste it so, decided to try it in pancakes. They were outstanding and fluffy.

2 cups flour

2 tbsp. sugar

1 tbsp. baking powder

1 egg

3 tbsp. vegetable oil

3 tbsp. milk

2 6 oz. containers non-fat apple spice yogurt

Stir together dry ingredients in large bowl.  Combine oil, milk, egg and yogurt in another small bowl and mix well.  Add to dry ingredients. Mixture will be stiff.  Spoon onto hot, lightly greased griddle and cook 2-3 minutes per side.  Serve with your favorite toppings.

© Crackerberries 2014

Hot Pepper Sausage Corn Cakes

Hot Pepper-Sausage Corn Cakes w/Honey Lemon Butter

These are great for any meal of the day... even just a snack.

¾ cups Jimmy Dean hot breakfast sausage, cooked; reserving grease
1 cup self-rising buttermilk corn meal

½ cup whole wheat flour

2 Tbsp sugar

1 tsp kosher salt

1 tsp fresh ground pepper

½ tsp baking soda

¼ tsp baking powder

¼ tsp cayenne pepper

1 ¹/₃ cups buttermilk (1½ tbsp lemon juice and top off with whole milk)

3 medium eggs, slightly beaten

1 medium onion, diced

2 Chile or jalapeno peppers, finely chopped

1½ cups frozen corn

Cook sausage in cast iron skillet, crumble as it cooks.  Remove sausage; set aside to cool.  Cook onion, peppers and corn in reserved sausage grease until lightly browned (5-7 minutes).  Remove from skillet and cool.

In medium bowl combine flour, cornmeal, sugar, salt, pepper, baking soda, baking powder and cayenne pepper and mix well. 

Combine eggs and buttermilk and pour over dry ingredients.  Stir just to combine and moisten.    Fold in cooled sausage, corn, onions and peppers. 

Grease large skillet and pour ¼ cup portions onto skillet or grill.  Cook cakes until golden brown on edges (2-3 minutes), flip and cook an additional 1-2 minutes.  Serve warm drizzled with honey lemon butter.

Honey Lemon Butter:

½ cup butter

½ cup honey

1½ lemon zest

Melt butter in small pan, whisk in honey and lemon zest; spoon over corncakes.  Store leftovers in fridge and re-heat in microwave.

© Crackerberries 2012