These golden griddle cakes are a cross between pancakes and buns—soft, thick, and slightly chewy with a beautifully crisp exterior. Cooked on a hot griddle or pan rather than baked, they develop a rustic charm and a deep golden hue. The dough is yeast-leavened, giving them a pillowy texture and subtle tang, while the final touch of melting butter and syrup elevates them into a comforting breakfast or tea-time treat.
Unlike traditional pancakes made from pourable batter, these are shaped by hand and cooked like flatbreads, making them ideal for those who love the tactile joy of dough work. The result is a stack of warm, fluffy cakes that are perfect for soaking up syrup or honey, and they pair beautifully with fresh fruit, yogurt, or even savory toppings.
INGREDIENTS:
For the Dough:
- 2 ½ cups (300g) all-purpose flour
- 2 tbsp sugar
- 1 tsp salt
- 2 tsp instant yeast
- ¾ cup (180ml) warm milk
- ¼ cup (60ml) warm water
- 2 tbsp unsalted butter, melted
- 1 egg, room temperature
For Cooking & Serving:
- Butter or ghee, for greasing the pan
- Maple syrup or honey, for drizzling
- Extra butter, for topping
INSTRUCTIONS:
Step 1: Activate the Yeast In a small bowl, combine the warm water and milk. Sprinkle in the yeast and a pinch of sugar. Let it sit for 5–10 minutes until foamy. This ensures the yeast is active and ready to leaven the dough.
Step 2: Make the Dough In a large mixing bowl, whisk together the flour, sugar, and salt. Add the egg, melted butter, and the activated yeast mixture. Stir until a shaggy dough forms. Knead the dough on a lightly floured surface for 8–10 minutes until smooth and elastic.
Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm spot for 1 hour or until doubled in size.
Step 3: Shape the Cakes Once risen, punch down the dough and divide it into 8–10 equal portions. Roll each portion into a ball, then gently flatten into thick discs about ½ inch thick. Let them rest for 15–20 minutes while you heat your pan.
Step 4: Cook on the Griddle Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or ghee. Place the dough discs onto the hot surface and cook for 3–4 minutes per side, or until golden brown and puffed. Adjust heat as needed to avoid burning.
Step 5: Serve Warm Stack the cooked griddle cakes on a plate. Add a pat of butter on top and drizzle generously with maple syrup or honey. Serve immediately while warm and fluffy.
Serving Suggestions & Variations:
- Add cinnamon and nutmeg to the dough for a spiced version.
- Serve with fresh berries and whipped cream for a brunch-worthy twist.
- For a savory take, skip the sugar and top with cheese, herbs, or sautéed mushrooms.
- These griddle cakes can also be split and filled with jam or cream for a dessert-style treat.