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Electric Griddle Recipes

Make Delicious French Toast On Your Electric Griddle

Delicious French Toast

One of my favorite breakfast treats was French toast.  My mom would leave bread out overnight to dry out and, first thing the next morning, French toast was on the table.  Most good French toast recipes are simple and require only a few ingredients.  You can dress up French toast with your favorite fresh fruit, jams, jellies and any other treats that tickle your fancy.

The one consistent rule for making French toast is making sure that your bread is dry.  That may sound wrong, who eats dried out bread?  Well, French toast fans eat dried out bread.  However, that dried out bread is not the base of a delicious French toast treat.  If your bread has too much moisture, you are going to end up with a mushy glob of syrup covered goo.  Dried bread, however, soaks up the right batter and will end up with a wonderful texture when cooked.

Fabulous French Toast

Ingredients

* 1 egg
* 1/4 c. milk.  I use whole milk but you can use whatever milk you have on hand.
* dash of vanilla extract
* 1 tablespoon butter.
* 2 pieces of bread, dried out overnight at a minimum.

Kitchen Utensils Needed

* medium-size bowl
* blending spoon
* electric griddle
* spatula or flipper
* serving plate.
* measuring cups and spoons.

French Toast On An Electric Griddle

Preparing The French Toast

1. Break the egg into a medium-size bowl and beat well. Mix in the milk and vanilla extract.
2. Set your electric griddle to medium.  Add a dab of butter when the surface is hot.
3. Dunk each piece of bread in the egg mix. Ensure the bread is totally covered.
4. Prepare the bread on the griddle on medium heat until the underside is light brown (about 5 minutes).
5. Utilize a spatula to turn the bread over, and cook once again for another 5 minutes.
6. Use the spatula to move the French toast to a plate.

Now comes the fun part, adding the toppings.  You can go traditional and just add butter and syrup.  It’s great to add fresh fruit, especially blueberries or strawberries.  Some people stuff their French toast with cream cheese, then top with strawberries, peaches or other sweet fruits.  There is no wrong topping, French toast is great with almost anything.

Yummy Blueberry Pancakes

Making Blueberry Pancakes

Bring out the electric griddle and thrill your family with these delicious blueberry pancakes.  Fluffy, tender and loaded with fresh blueberries, this recipe is simple and takes no time to make.

Using your electric griddle when making pancakes is one of the best uses of your griddle.  The large cooking surface allows you to put multiple pancakes on at one time.  The better griddles have even heat over the entire surface, meaning that all of the cakes will cook at the same rate.  Plus, flipping your pancakes is a breeze.  There is no pan edge to have to wrestle with, your spatula will be able to flip the cake without any obstacles.

Blueberry Pancakes

Ingredients

* 3/4 c. flour
* 1 tbsp. sugar
* 1 tsp. baking powder
* 1/2 tsp. salt
* 1 tbsp. butter
* 1 egg at room temperature
* 3/4 c. milk
* 1/2 c. blueberries, washed and drained
* additional butter for the griddle surface

Kitchen Utensils

* your electric griddle.
* large bowl.
* mixing spoon.
* medium-size bowl.
* whisk.
* measuring cups and spoons.
* spatula.

Preparing The Pancakes

1. In a large bowl, sort together the flour, sugar, baking powder, and salt. Set the bowl aside.
2. Melt the butter in a little pan.
3. Split the egg into a medium-size bowl, then add the milk and melted margarine.
4. Whisk until everything is well combined.
5. Incorporate the flour mix to the egg mixture. Whisk once again up until all of the ingredients are well mixed together.
6. Set the temperature on the griddle to medium.  Place a dab of butter on the surface.  When it begins to bubble, your griddle is ready.

7. Use a measuring cup or a small ladle to spoon the batter into the pan. Put some blueberries on top of each pancake.
8. Prepare your pancakes on medium heat till small bubbles appear on the top.
9. When your pancakes are light brown on the bottom, use a spatula to see. Turn them over with the spatula when they are.
10. Let the pancakes cook for another few minutes until the pancakes are light brown on the other side.
11. Remove your pancakes and put them on plates to enjoy!

 

Oatmeal Cookie Pancakes

This recipe is outstanding if you need to feed a large group.  Your electric griddle is perfect for pancakes and this recipe is a real crowd pleaser.  The ingredients are similar to those found in a traditional oatmeal cookie recipe.  Adding buttermilk to the batter makes the mix very creamy and very rich.

Ingredients

  • 1 1/2 Cup all-purpose flour
  • 3/4 Cups old-fashioned oats
  • 2 Tablespoons packed brown sugar
  • 2 Teaspoons baking powder
  • 1 Teaspoon baking soda
  • 1 Teaspoon salt
  • 3/4 Teaspoons ground cinnamon
  • Big pinch of freshly ground nutmeg
  • 2 large eggs
  • 2 Cups buttermilk
  • 1 Teaspoon pure maple syrup
  • 1/4 Cup (1/2 stick) butter, melted and cooled, plus more for the griddle or pan

oatmeal cookie pancakes

Directions

Place a rack in the center of the oven and preheat to 200 degrees. This will help keep the cooked pancakes warm while you finish the entire batch.  You can also use the warming rack on your electric griddle if it has one.

In a large bowl, whisk together flour, oats, brown sugar, baking powder, baking soda, salt, and spices. Set aside.

In a medium bowl, whisk together eggs, buttermilk, maple syrup, and melted butter. Add the buttermilk mixture, all at once, to the flour mixture and fold together with a spatula until all of the flour is incorporated. Fold in the raisins. Let stand for 5 minutes.

Heat griddle over medium heat and add a touch of butter to melt. Spoon or pour batter onto the hot griddle. Heat until the bottom is browned and the top is bubbly. Flip and cook through, about 2 minutes on each side. Place on a heatproof plate in the oven to rest until ready to serve. Serve with pure maple syrup and watch the happiness.

Pancakes should never be turned more than once.  They are fairly delicate and turning them often can cause them to break.  A trick to knowing when to turn a pancake is to peak at the side on the griddle.  Use your pancake turner to gently lift up an edge and see how brown the cake is.

If you haven’t used buttermilk before, this is a great way to try it.  Buttermilk is the liquid left over after butter is made.  It’s generally low fat and can be easier to digest.  Plus, it tastes great!

Griddled Corn And Bacon

A recipe for bacon and grilled corn.

Where has this been all of my life?  I love sweet corn, especially in summer when it has just been picked.  I love bacon, any time and with just about any food.  How come I have never thought of grilling the two together?

 

This recipe has been featured in many articles highlighting favorite tailgating foods for NFL fans.  The Taste Of The NFL featured it and Blue Ribbon restaurants regularly feature this as a side dish.

It’s crazy simple-corn and bacon.  No special spices, no secret ingredients.  The toughest part of the recipe is cutting the corn off of the cob, and there are tons of kitchen gadgets that will help you do that.  The only other kitchen tool needed is your electric griddle.

Sweet Corn

Sweet corn is exactly what the name implies.  It’s corn with a high sugar content.  In many cuisines it is added into vegetable dishes.  Tex-Mex cooking will use sweet corn in chilis and tacos while most Americans steam or boil it and eat it with butter and salt and pepper.    Left to dry, the corn can be cooked in oil and will double in size.  Unlike popcorn, it won’t pop but can be eaten whole.  You probably know it as corn nuts.

This is the perfect recipe to try out different types of bacon.  The natural saltiness of the bacon will flavor the corn, you don’t need to add any salt to this dish.  Using an apple wood bacon works well here, as does a maple bacon.  Turkey bacon is okay in this recipe but it doesn’t crumble very well.  You want the bacon to be crisp but not burnt.

Ingredients

8 cobs of sweet corn

1 pound of bacon, cut up into small pieces

Directions

Boil corn until fully cooked. Shock corn in cold water.

Using a knife, remove the kernels from the corn.

How to remove corn from the cob.

On your electric griddle over medium heat, grill your bacon until desired crispness.

Carefully remove bacon and let it rest on plate with paper towel to absorb excess fat. Pour off the excess fat on the griddle (thank goodness for grease trays!), reserving 2 tablespoons rendered bacon fat to cook the corn. Add the corn to the bacon fat and sauté over medium heat until heated through, about 1 minute.

Toss with bacon and serve warm.

Meatballs With Ginger Soy Sauce

A recipe for easy meatballs with soy ginger sauce that can be made on an electric skillet.

 

Have you ever struggled with meatballs?  They seem like they should be so simple, yet too often they turn out gummy or crumbly.  I discovered this recipe that calls for cooking the meatballs on an electric griddle before adding them to any sauce.  I was skeptical but tried it anyway.  Now, I never make meatballs on anything except my handy griddle.

Meatballs are not just round pieces of meatloaf.  A good meatball should have a bit of a crust, it should be moist and the flavors should compliment the meat.  You can use turkey, beef, pork or veal but you should never have ingredients that overwhelm the taste of your meat.

Usually meatballs are served with a sauce, either for dipping or else drizzled over them.  Sometimes you will find them buried in a bowl of BBQ sauce but that is just messy.  This recipe has a wonderful ginger soy sauce that can be drizzled on top just before serving.

Ingredients:

Sauce

  • ½ cup dark brown sugar
  • ½ cup water
  • ½ cup soy sauce, preferably Japanese or reduced sodium
  • ½ cup mirin, a sweet rice wine, or ½ cup sake with ¼ cup sugar
  • ¼ cup peeled, chopped ginger
  • 1 teaspoon ground coriander
  • 4 whole black peppercorns

Meatballs

  • 1 pound ground turkey
  • 4 large or 6 small scallions, finely chopped
  • Half bunch cilantro, finely chopped
  • 1 large egg
  • 2 tablespoons sesame oil, preferably toasted sesame oil
  • 2 tablespoons soy sauce
  • Freshly ground black pepper
  • Vegetable oil

Make the sauce first so that it is ready when the meatballs are done.  Bring sugar and water to a boil in a small saucepan over medium-high heat, stirring until sugar dissolves completely. Reduce heat to a medium-low and add soy sauce, mirin, ginger, coriander and peppercorns. Simmer, stirring occasionally, until reduced by half, about 30 minutes, though it may take you longer to really get a glaze that will stick to the meatballs. Once it has reduced, strain through a sieve.

Making The Meatballs

Mix the turkey, scallions, cilantro, egg, sesame oil, soy sauce, and several grindings of black pepper in a bowl. Roll tablespoon-size knobs of the mixture into balls. To help keep the meat from sticking to your hands and deforming the balls, wet your hands first.  You can also grease them lightly with oil or butter.

Heat your griddle to medium-high heat and brush with vegetable oil. Place meatballs on the griddle and cook, turning, until browned all over and cooked inside, about 8 minutes. Arrange on a platter, spoon a little sauce over each meatball, and serve with toothpicks.

While this recipe calls for ground turkey there is no reason that you can’t use other meats.  Ground beef, pork, veal and chicken work just as well.  With beef and pork you will want to be aware of the fat content.  Meatless substitutes can work as well.  The bean based protein that is available performs well, holds its shape and tastes good.

Grilled Steak Burgers

A recipe for delicious grilled steak burgers.

Don’t think of your electric griddle as just a breakfast maker.  While it will make perfect pancakes every time, it also makes fabulous burgers!  Here is a recipe for a wonderful steak burger that is perfect for an electric griddle.

The secret to any burger is the beef.  While the hamburger you buy at the grocery store is fine for most purposes, you really want to be picky when you are planning a steak burger or hamburger.  Go ahead and ask any experience cook, the quality of the meat is always important.

Hamburger? Steak Burger?

What’s the difference between a hamburger and a steak burger?  Not much and a whole lot.  Hamburger is a generic term for ground beef and for a grilled ground beef sandwich.  The ground beef you buy at the grocery store is usually a mix of beef cuts that the butcher has available.  The fat content changes and there is a difference in cuts of beef that can affect taste.

A steak burger is a bit more specific but at its core is a ground beef sandwich that is grill.  Usually something advertised as steak burger will be specific about which cuts of beef are used in the mix.  You may get the same mix at your grocery store but you may not know it.  Most grocery stores label all cuts of ground beef the same.

This recipe calls for both chuck steak and cube steak.  You will be mixing them together, with the other ingredients to form the patties.  I usually recommend a 75/25 or even 70/30 blend for the meat, you want the patties to be juicy.

Did You Know….

That adding too much liquid to your meat mix can make it tougher to have the patty keep its shape while cooking?  This recipe calls for steak sauce to be added but the amount is small.  If you want any other liquids for flavoring (BBQ sauce etc), add them to the surface of the patty while cooking.

Ingredients:

  • 1 lb. Cube steak, minced
  • 1 lb. Ground Chuck
  • 2 tbsps. Montreal steak Seasoning, divided
  • 1 pinch Crushed Red Pepper Flakes
  • ¼ cup Steak Sauce
  • 1 large Sweet Onion, sliced
  • 4 slices Jarlsberg Cheese
  • 4 Pretzel Hamburger Buns

Delicious Grilled Steak Burger that can be made on an electric griddle.

Instructions:

  • Preheat your electric griddle to 375 degrees.
  • Combine the minced cube steak, ground chuck, 1 tbsp. of steak seasoning, a pinch of red pepper flakes and a quarter cup of steak sauce in a large bowl. Mix with hand until thoroughly combined.
  • Divide the mixture into 4 portions and form large patties; sprinkle a little of the remaining steak seasoning.
  • Add in enough oil on the griddle once it is heated.
  • Scatter the onions and cook until slightly soften and golden brown. Remove and set off to the side.
  • Add little more oil to coat the griddle and place the patties with the seasoned-side-down. Cook for about 6-8 minutes and flip; add cheese on top and cover with dome lid to melt the cheese.
  • Cut the buns into half and place on the griddle for 2-3 minutes to toast.
  • Assemble the buns, steak patties with cheese and onions.
  • Serve with drizzle of steak sauce. Enjoy.

Applesauce Pancakes

An Easy Applesauce Pancake Recipe

 

Want an easy, delicious pancake recipe that takes only minutes to prepare?  This great dish, from Pioneer Woman, is a breeze to prepare and the results are terrific.

 

While you can mix the ingredients for these pancakes by hand, I found that using my blender made things so much easier!  Plus, all of the dry ingredients were perfectly incorporated into the liquids.  I ended up with a lump-free batter.

Pancakes are so easy to make using an electric griddle.  With no pan edge to work around you can flip the cakes so easily, you will feel like a cooking pro.  Because the griddle offers a large, evenly heated surface, you end up with a beautifully browned pancake every time.

Toppings

Have you ever got into an argument with someone about what to put on a pancake?  Some claim to be purists and insist only on maple syrup (pure, no artificial flavoring).  Others claim that syrup is the worst topping for pancakes, you should use fruit or fruit compote.  Yet others demand powdered sugar and melted butter.

There is no wrong answer when you are picking a topping for these pancakes. A dollop of applesauce works well, apple or maple syrup are excellent toppings.  Apple is such a versatile flavor, you can top these pancakes with just about anything.

Applesauce Pancakes With Caramel Apple Topping

Ingredients

Applesauce6 pounds mixed apple varieties (Gala , Honeycrisp , Golden Delicious) peeled cored and cut into eighths

1 cup apple juice or water

½ lemon, juice

½ cup light brown sugar

1 tsp cinnamon

Pancakes

3 cups cake flour

3 Tbsp sugar

2 Tbsp baking powder

1 tsp salt

2 ½ cups milk, plus more if needed

2 cups applesauce, recipe follows

1 Tbsp vanilla

¼ tsp cinnamon

2 eggs

Butter, for cooking and serving

Maple syrup, warmed, for serving

Directions

Making The Applesauce

1. Throw the apples, apple juice and lemon juice into a pan and bring it to the boil over medium-high heat. Lower the heat and simmer until the apples are soft, about 15 minutes. Stir through the sugar and mix until melted. Add the cinnamon and stir through.

2. Purée the mixture in a food processor, blender or food mill. If not using right away, leave to cool and then refrigerate. Yield: 6 to 7 cups.

3. Cook’s Note: When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway. Put the lid on, leaving one corner open; this will prevent the vacuum effect that creates heat explosions. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.

Making The Pancakes

1. In a large bowl, combine the cake flour, sugar, baking powder and salt. Stir together and set aside.

2. In a separate bowl (this is where I use my blender), whisk together the milk, applesauce, vanilla, cinnamon and eggs. Slowly drizzle the wet ingredients into the dry ingredients, stirring gently with a spoon as you go. Once combined, if the mixture needs more moisture, splash in a little more milk. The batter should be easy to pour and lump free.

3. Heat a large skillet or your electric griddle to medium-low to low heat. Smear a little bit of butter over the surface and drop tablespoon-sized amounts of batter onto the pan (more if you want larger pancakes). Wait a minute or so, then flip to the other side. The pancakes should be light golden brown and set in the middle.

4. Top with butter and drizzle with warm maple syrup.

Honey Garlic Chicken Skewers

Any recipe that can be done on a grill outdoors can be done just as well on a good electric griddle!  These chicken skewers with a honey garlic glaze are fun to make and fun to eat.  The non-stick surface of your griddle makes clean up a snap.

Ingredients:

Marinade:

1 tbsp vegetable oil

1 tbsp sesame oil

2 cloves garlic, peeled and minced

1 thumb-sized piece of ginger, peeled minced

3 tbsp soy sauce

3 tbsp honey

Skewers:

2 chicken breasts, chopped into bite-sized pieces

1 red bell pepper, chopped into large chunks

1 onion, peeled and sliced into squares

1 heaped tbsp sesame seeds

Small bunch of coriander/cilantro, roughly torn

chicken skewers

Directions:

Mix all the marinade ingredients together in a small bowl.

Place the chicken in a plastic sandwich bag or a bowl and pour on three-quarters of the marinade (save the rest for brushing on the chicken during cooking).

Cover and place in the fridge for 1 hour (or up to a day).

Soak your skewers if they’re wooden ones (to prevent them burning) or use metal skewers.

When you’re ready to cook, heat your electric griddle until it’s very hot.

Thread a piece of chicken onto a skewer, followed by a chunk of red pepper, then a piece of chicken and a slice of onion. Repeat until you use up all the skewers and chicken.

Place the skewers on the griddle, and cook for 8-10 minutes until cooked through.

Turn 3-4 times during cooking, and brush with the reserved marinade halfway through cooking. To check the chicken is cooked, slice the largest piece and make sure there is no pink in the middle.

Sprinkle with sesame seeds and coriander.

Some cooks feel that you shouldn’t turn food too often, especially on an electric griddle.  This recipe will turn out better if you turn 3 to 4 times and baste each time.  Doing this helps get the sauces down between the pieces of meat and vegetables and will give the meat a nice crust, thanks to the honey.