Raised Griddle Cakes Recipe - Allrecipes.com
Raised Griddle Cakes Recipe
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Raised Griddle Cakes

Recipe by  

"This is a very old-fashioned version of cornmeal pancakes which rise overnight. It came to our family via my great grandmother and dates back to the mid 1870s. The cornmeal gives these pancakes a tiny hint of fried mush, a splendid treat that exceeds my patience to make."

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Ingredients Edit and Save

Original recipe makes 12 pancakes Change Servings
  • PREP

    20 mins
  • COOK

    8 mins

    1 day 48 mins


  1. In a large bowl, stir together the cornmeal and boiling water. Let soak for about 15 minutes. While still warm but not hot, stir in the flour, sugar, milk and yeast. Cover, and let rise overnight in the refrigerator.
  2. In the morning, mix in the eggs, baking powder and salt. If the batter seems too thin, add more cornmeal to thicken it up. If desired, set aside a cupful of batter for the next morning's batch of griddle cakes (see Cook's Note).
  3. Heat a lightly oiled griddle over medium heat. Spoon pancakes onto the hot griddle, and cook until browned on each side. Serve at once with butter and syrup.
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  • Cook's Note:
  • To use the reserved cup of batter for the next morning, mix the same way--just eliminate the yeast and use the starter (batter) instead.

Reviews More Reviews

Most Helpful Positive Review
Feb 27, 2006

These did take a little time to prepare, but since most of the work is done the night before it takes very little time to get them going in the morning. I had the batter ready and had to wait for the griddle to finish heating. The batter did come out a little thin. I cooked them that way and they turned out fine, if just a little flat. Next time I will start with more cornmeal, probably a quarter cup or more extra. The cooking time seemed to need to be a little longer than regular pancakes. The first two I made turned out a little doughy. I started leaving them on the griddle for a few extra minutes after they looked done and the rest all came out perfect. The taste was very good, but I was hoping it would taste a little more like corn bread. The corn flavor was definitely there, but was a little more subtle than I would have liked. This is something that the extra cornmeal will hopefully also help with.

Most Helpful Critical Review
Oct 01, 2005

The batter was thin ~ I added an extra 1/4 cup all purpose flour to the batter. I also decreased the yeast by 1/2 teaspoon. The overall flavor was bland - even though I added an extra tablespoon of sugar. I don't think I'll be making these again.


6 Ratings

Aug 18, 2006

Intriguing taste and texture. Needed more cornmeal and I liked to top the finished cakes with lots of butter.

Apr 10, 2007

This recipe just did not work for me. It includes a two-step preparation, the first of which was straight forward. I had difficulty correctly executing the second step because the batter was so runny. The recipe suggests adding more flour to correct any runniness; but my batter required so much flour that resulting pancakes were tasteless. I love both cornmeal pancakes and yeast-raised pancakes, but this recipe (in my hands) did not successfully meld the two.

Dec 05, 2006

I followed the recipe perfectly and they turned out great. Very Good!

Feb 23, 2012

Not bad! Definately not your typical box mix. At first the kitchen smelled like a brewery, and then like baking bread. The 'cakes were filling and had a tiny bit of "mush" inside which was fun. We made the batter as directed and needed nothing extra to thicken it. We cooked them on medium heat for less than 8 minutes; I liked them golden brown and they tasted a little burnt when they were dark brown. Note: When it says let rise in FRIDGE overnight, don't try to leave it on the counter or you will have a mess (we didn't lose much). Great with maple syrup and/or peanut butter. The dog was begging for more.


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  • Calories
  • 302 kcal
  • 15%
  • Carbohydrates
  • 54.1 g
  • 17%
  • Cholesterol
  • 69 mg
  • 23%
  • Fat
  • 4.5 g
  • 7%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 11.2 g
  • 22%
  • Sodium
  • 471 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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