Cereal Griddle Cakes
Cereal Griddle Cakes Recipe - Delicious and Easy Breakfast Idea
Introduction
Cereal griddle cakes are a delicious and hearty breakfast option that combines the comforting flavors of cereal with the fluffy texture of pancakes. This recipe is a great way to use up leftover cooked cereal and create a unique twist on a classic breakfast dish.
History
Cereal griddle cakes have been a popular breakfast option for many years, with variations of the recipe appearing in cookbooks and kitchens around the world. This recipe is a creative way to repurpose leftover cereal and create a tasty and filling breakfast option.
Ingredients
- 1 and a half cup flour
- half cup cooked cereal
- half teaspoon salt
- 3 and a half teaspoon baking powder
- 1 and a half cup milk
- 1 beaten egg
- 2 tbsp melted shortening
- 2 stiffly beaten egg whites
- 1 tsp vanilla extract
How to prepare
- Mix and sift all of the dry ingredients.
- Add the well-beaten egg to the liquid.
- Gradually add the liquid mixture to the dry ingredients and stir quickly.
- Add the melted shortening, egg whites, and vanilla extract.
- Place on a griddle and cook for about 2 minutes on each side.
- Avoid turning more than once as it can make them tough.
Variations
- Add a sprinkle of cinnamon or nutmeg to the batter for a warm and comforting flavor.
- Mix in chopped nuts or dried fruit for added texture and sweetness.
- Top with a drizzle of honey or a dollop of whipped cream for a decadent twist.
Cooking Tips & Tricks
Be sure to mix the dry ingredients thoroughly before adding the wet ingredients to ensure a smooth batter.
- Use a hot griddle or skillet to cook the griddle cakes quickly and evenly.
- Avoid overmixing the batter to prevent tough pancakes.
- Serve the griddle cakes hot with your favorite toppings for a delicious breakfast treat.
Serving Suggestions
Serve cereal griddle cakes hot with maple syrup, fresh fruit, or a dollop of yogurt for a delicious and satisfying breakfast treat.
Cooking Techniques
Use a hot griddle or skillet to cook the griddle cakes quickly and evenly.
- Cook the griddle cakes for about 2 minutes on each side, avoiding turning them more than once to prevent toughness.
Ingredient Substitutions
Use whole wheat flour or gluten-free flour for a healthier or gluten-free option.
- Substitute melted butter or coconut oil for the melted shortening for a different flavor profile.
Make Ahead Tips
Prepare the batter the night before and store it in the refrigerator for a quick and easy breakfast option in the morning.
Presentation Ideas
Stack the griddle cakes on a plate and top with a drizzle of syrup, a sprinkle of powdered sugar, or a dollop of whipped cream for a beautiful and appetizing presentation.
Pairing Recommendations
Serve cereal griddle cakes with a side of crispy bacon, scrambled eggs, or fresh fruit for a well-rounded and satisfying breakfast meal.
Storage and Reheating Instructions
Store any leftover griddle cakes in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on a hot griddle until warmed through.
Nutrition Information
Calories per serving
Each serving of cereal griddle cakes contains approximately 250 calories, making it a satisfying and nutritious breakfast option.
Carbohydrates
Each serving of cereal griddle cakes contains approximately 30 grams of carbohydrates, making it a filling and energy-boosting breakfast option.
Fats
With 8 grams of fat per serving, cereal griddle cakes provide a moderate amount of healthy fats to help keep you satisfied throughout the morning.
Proteins
Each serving of cereal griddle cakes contains 6 grams of protein, making it a balanced breakfast option that will help keep you full and satisfied.
Vitamins and minerals
Cereal griddle cakes are a good source of iron, calcium, and vitamin D, providing essential nutrients to support overall health and well-being.
Alergens
This recipe contains wheat, eggs, and dairy, so it may not be suitable for those with allergies to these ingredients.
Summary
Cereal griddle cakes are a delicious and nutritious breakfast option that provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals to support overall health and well-being.
Summary
Cereal griddle cakes are a delicious and nutritious breakfast option that combines the comforting flavors of cereal with the fluffy texture of pancakes. This recipe is a great way to use up leftover cooked cereal and create a unique twist on a classic breakfast dish. Serve hot with your favorite toppings for a satisfying and delicious morning meal.
How did I get this recipe?
I remember the sense of anticipation I felt when I first discovered this recipe for Cereal Griddle Cakes. It was a lazy summer afternoon, and I was visiting my dear friend Martha for a cup of tea. As we chatted in her cozy kitchen, she suddenly pulled out an old recipe book from the shelf and started flipping through the pages.
"I have something special to show you," she said with a mischievous twinkle in her eye. "This recipe has been passed down in my family for generations, and I think you'll love it."
As she read out the ingredients and instructions, I couldn't help but be intrigued. The idea of using cereal in pancakes was something I had never heard of before, but it sounded like a delicious and innovative twist on a classic breakfast dish.
Martha explained that her grandmother had learned the recipe from a traveling salesman who had stopped by their farm one day many years ago. He had shared the recipe as a token of gratitude for their hospitality, and it had become a beloved family favorite ever since.
I couldn't wait to try it out for myself, so Martha generously wrote down the recipe for me on a piece of paper. I thanked her profusely and made a mental note to gather the ingredients on my next trip to the grocery store.
A few days later, I set to work in my own kitchen, armed with the recipe and a sense of excitement. I mixed the flour, baking powder, sugar, salt, and milk in a bowl, then added a generous amount of crushed corn flakes to the batter. The cereal added a delightful crunch and a hint of sweetness that I knew would make these pancakes truly special.
As I poured the batter onto the hot griddle, the aroma of toasting cereal filled the air, making my mouth water in anticipation. I flipped the pancakes carefully, watching as they turned a beautiful golden brown on both sides.
When they were ready, I plated them up and drizzled them with maple syrup, savoring the first bite with eager anticipation. The combination of fluffy pancakes and crispy cereal was a revelation, and I knew that this recipe would become a staple in my kitchen for years to come.
I couldn't wait to share my discovery with my family, so I invited them over for breakfast the following weekend. As they took their first bites of the Cereal Griddle Cakes, their faces lit up with delight. They couldn't believe how delicious and unique the pancakes were, and they quickly asked for the recipe.
From that day on, Cereal Griddle Cakes became a beloved family tradition. I made them for special occasions and lazy Sunday mornings, always thinking fondly of Martha and her generous gift of a new recipe.
As the years passed, I continued to experiment with the recipe, adding different types of cereal and toppings to create new variations. Each time I made them, I felt a sense of connection to Martha and her family, grateful for the chance encounter that had brought this delicious dish into my life.
Now, as I pass the recipe on to you, my dear grandchild, I hope that you will enjoy making and sharing these Cereal Griddle Cakes with your own loved ones. May they bring you as much joy and satisfaction as they have brought me over the years, and may you always remember the sense of anticipation that comes with trying something new and delicious for the first time.