Griddle Me This Batman

It's been a long week dealing with Commissioner Gordon and some Joker and I am exhausted. So all I will offer you today is a recipe, which will be my breakfast tomorrow.  Yes, I know, it's pancakes again.

I was thinking while finishing this year's tax return that I could list my occupation as "professional pancake stylist" because there ARE a lot of pancakes on here.  But it's my favorite weekend breakfast and I'm always experimenting with new recipes

Griddle Cakes are another term for American and Canadian Pancakes.  In Scotland, there are also griddle cakes, but the ones I had there were a bit thicker, sometimes studded with currents and served with tea  (yummy!)

This weekend's pancake:  A tweak to my all-time favorite World's Fluffiest pancake (which you can find using the search function of blogger as I've posted it before) with the addition of honey and spice (and a slight bit more of leavening as the honey adds moisture and weight to the batter). And I doubled it.  Because I can

Buttermilk Honey Griddle Cakes. With a lighter, sweet taste, they don't need a ton of syrup (but you're going to use it anyway). They were worth the 30 minutes wait time (or you can make the batter tonight, and tuck in the fridge, just give it time to warm to room temp before cooking or you will have FLATjacks)

2 cups flour
1 Tablespoon baking powder
1 teaspoon salt
1 teaspoon baking soda
1/4 cup honey (warmed so it blends easier, I microwaved 15 seconds)
1/4 teaspoon cardamom or cinnamon
1/2 teaspoon vanilla
1 and 1/2 cups "buttermilk" (add 1 Tablespoon plus 1 teaspoon lemon juice to  the 1 1/2 cups milk and let sit 10 minutes)
2  eggs
1/2 of a stick of unsalted butter, melted (don't even think of using cheap "spread")

Mix dry ingredients in one bowl. Whisk milk, vanilla, and honey in a dish, whisk in eggs and then add to dry ingredients all at once, stirring only until mixed (will be lumpy) Cover with plastic wrap and let mixture stand for 30 minutes. Stir in melted butter.

Cook on a buttered or oiled pan on medium heat until golden brown on each side (I love my cast iron, but use your favorite). Makes 20 nice sized griddle cakes (cool the leftovers and freeze for a quick breakfast on a busy day, better and so much cheaper than the frozen pancakes at the store)

Are they done yet Mom?

5. Heat a nonstick pan on medium heat.
6. Add some of the butter and then 1/3 cup batter.
7. Turn heat down to medium-low.
8. Cook until the top of the pancake bubbles and flip, cooking until the other side is lightly golden brown, about 2 to 3 minutes per side.
9. Repeat with the remaining butter and batter.
10. Serve with maple syrup.

Read more at http://www.foodnetwork.ca/recipe/buttermilk-griddle-cakes/3083/#eR8clKmKdpJvfhOE.99