Baked Cornmeal Griddle Cakes

Cornmeal Griddle Cakes, we have made multiple times. We have a traditional Tuesday night pancake night. I was surprised in my past posts that I had not talked about these because we LOVE them. I hope the other Baked bakers enjoyed them too.

Other pancakes that we have loved also:
Pumpkin Pancakes with Rootbeer glaze
Sweet Potato Pancakes
Cinnamon Roll Pancakes
Souffle Pumpkin Pancake
Banana Fluff for Pancakes
4 Grain Healthy Pancakes

We like to make them small because these beauties don't seem to finish cooking in the middle..without drying the edges. So my note in the side bar is to make them dollar size and not quarter cup size. ST made super small ones that were the best..smaller is better we decided this time.

They are beautiful and everyone loves the cornmeal kick.

My four year old daughter really wanted to have salad for lunch...and turned hers into a salad with a "peek a boo" pancake. My suggestion..don't eat these with blue cheese dressing. They are much better with maple or coconut syrup.

The recipe was found online at Baked Sunday Mornings

Cornmeal Griddle Cakes
recipe source : Baked Explorations, p. 45

1 ¼ cups all-purpose flour
½ teaspoon salt
1 tablespoon baking powder
½ teaspoon baking soda
1 cup yellow cornmeal
2 tablespoons firmly packed light brown sugar
2 eggs
1 cup buttermilk
2 tablespoons unsalted butter, melted


In a medium bowl, sift together the flour, salt, baking powder and baking soda. Set aside.
Bring 1 ½ cups water to a boil. Place the cornmeal in a large bowl. Stirring continuously, slowly pour the boiling water over the cornmeal. Keep stirring until the mixture has cooled to lukewarm, almost to room temperature. Add the brown sugar and stir until combined.
In a medium bowl, whisk the eggs until pale yellow. Add the buttermilk and whisk until blended. Add the flour mixture, alternating with the buttermilk mixture, to the cornmeal in three parts (beginning and ending with the flour mixture), stirring after each addition until just combined. Stir in the melted butter.
Heat a skillet or griddle pan over medium-low heat.
Add 1 or 2 tablespoons butter to the skillet and make sure it coats the surface. Drop griddle cakes in ¼-cup batches into the skillet (they will spread – do not crowd the pan). Cook until the bottoms are medium-brown, about 3 minutes, and the tops are bubbly, then flip the griddle cakes over and cook the other side for about 2 minutes and serve immediately. Continue cooking and serving until all the batter is gone. Serve with generous amounts of sweet butter.

ABC KAF Gruyere Crusty Loaves

 This month for our Avid Bakers Challenge we are making Gruyere Stuffed Crusty Loaves from King Arthur's Flour.  I started the night before by making the starter. The next morning my dough became very dense and didn't rise like I thought it should. It did roll out nicely and held the cheese. I used Vermont White Cheddar instead of Gruyere. I also added Pensey's Pizza Seasoning instead of the pizza dough flavor which was an optional ingredient.

 Didn't raise much and were dense...but amazing crusty outside!! The flavor was great and the smell lovely. Everyone loved these.

 Still wondering if I did something wrong at the yeast stage because of the texture. These were great torn apart and dipped in hot spaghetti sauce. YUM.

Recipe from King Arthur's Flour

A lava-flow of aromatic cheese melts down the sides of these chewy/crusty loaves. Step-by-step photos illustrating how to make this bread are available at Bakers' Banter, our King Arthur blog.

 Starter

• 1 1/4 cups King Arthur Unbleached Bread Flour
• 1 teaspoon salt
• 1/2 teaspoon instant yeast
• 1/2 cup cool water

Dough

• all of the starter
• 1 cup + 2 tablespoons to 1 1/4 cups lukewarm water*
• 1 teaspoon salt
• 1 tablespoon Pizza Dough Flavor (optional)
• 3 1/2 cups King Arthur Unbleached Bread Flour
• 1/2 teaspoon instant yeast
• *Use the greater amount of water in winter, when conditions are dry; and the lesser amount in summer, when the weather is humid.

Filling

• 2 1/2 cups grated Gruyère cheese, or the grated/shredded cheese of your choice (sharp cheddar, or a mixture of provolone and mozzarella are tasty)
• 1 tablespoon garlic oil (optional)
• 1 tablespoon Pizza Seasoning (optional)

Directions

1) To make the starter: Mix the 1 1/4 cups flour, salt, yeast, and 1/2 cup water in a medium-sized bowl. Mix till well combined; the starter will be very dry. Cover and let rest overnight at room temperature; it'll become bubbly.

2) To make the dough: Combine the risen starter with the water, salt, flour, and yeast. Knead—by hand, mixer, or bread machine set on the dough cycle—to make a smooth dough.

3) Place the dough in a lightly greased bowl, cover, and let it rise for 1 1/2 to 2 hours, till it's nearly doubled in bulk.

4) Gently deflate the dough, and pat and stretch it into a 3/4"-thick rectangle, about 9" x 12". Spritz with water, and sprinkle with the grated cheese.

5) Starting with a long side, roll it into a log, pinching the seam to seal. Place the log, seam-side down, on a lightly floured or lightly oiled surface.

6) Cover it and let it rise for 1 to 1 1/2 hours, till it's puffy though not doubled in bulk. Towards the end of the rising time, preheat the oven to 425°F.

7) Gently cut the log into four crosswise slices, for mini-breads; or simply cut the dough in half, for two normal-sized loaves. Place them on one (for two loaves) or two (for four mini-loaves) lightly greased or parchment-lined baking sheets, cut side up. Spread them open a bit, if necessary, to more fully expose the cheese. Spritz with warm water, and immediately place them in the preheated oven.

8) Bake for 20 minutes (for the mini-loaves), or 35 minutes (for the full-sized loaves), or until the cheese is melted and the loaves are a very deep golden brown. Remove them from the oven, and cool on a rack