Griddle Cakes

Morning time. This is the time of day which is most inspiring as it reminds me of a blessing of a new day as the sun helps me unravel from under my fluffy comforter and the promise of coffee coaxes me even more. There is a stillness about the morning, a quietness that often gets lost on the rest of the day. A moment where a cup of coffee is enjoyed, reflections are pinned in a journal, and the only sound that is allowed to disturb the calm of the house, is the sizzle of batter hitting a piping hot cast-iron skillet, which acts as the sweetest alarm to anyone else still dreaming. Lazy bones gather at the kitchen table, as griddlecakes are rapidly drowned in syrup and butter and disappear within mere seconds. And in the one moment of pure bliss and contentment, breathe deeply and know it will be a good day. It’s already a good morning.

“For each new morning with its light, for rest and shelter of the night, for health and food, for love and friends, for everything thy goodness sends.”- Ralph Waldo Emerson

Recipe: Adapted from Blackberry Farms

6 Servings

1 large egg

2 cups of buttermilk

¼ cup of local honey

¾ cup of yellow cornmeal

1 ½ cup of all-purpose flour

1 tablespoon of baking powder

1 teaspoon of baking soda

1 teaspoon of kosher salt

¼ cup (½ stick) of butter, melted

Vegetable oil (for cast-iron skillet)

Whisk egg, buttermilk, and honey in a small bowl.

Whisk the cornmeal, flour, baking powder, baking soda, and salt in a large bowl.

Whisk the buttermilk mixture into the dry ingredients, then whisk in the butter until there are no lumps in the batter.

Heat a large nonstick pan or cast-iron skillet over medium heat, lightly brushing with vegetable oil (whenever I use a nonstick pan, no added grease is necessary for the griddle but do a tester griddlecake to see if the cake sticks to the pan or not.)

Working in batches, pour prepared batter by the ¼ – cupful into the skillet. Cook until the edges brown and bubbles form on top. Flip griddlecakes and cook until the cakes are completely cooked through. Serve with syrup and butter (or more honey!)




If you were to walk into my grandmother’s kitchen, open the white cabinet door closest to the oven, you would find a pancake recipe scotched taped to the inside of the door. This very loved piece of paper symbolizes my Saturday mornings. My sister, Hope, and I spent every Friday night at our grandparent’s house. We would wake up bright and early on Saturday morning. There were two rules: we could never change out of our pajamas until after breakfast, there could never be too much syrup or butter applied to our pancakes.  Grandma used a green bowl to mix the batter in and a ¼ measuring cup to pour the thick batter into the hot pan. Grandma was a magician with pancakes. Before I knew it, there was a stack as tall as my face waiting at the bar for us. It probably seemed like magic because my sister and me were too busy making the syrup bottle talk. It was always a hyper fellow because it had too much sugar in its belly.

My grandmother is one of the happiest people that I know. She seemed especially happy at breakfast making these pancakes. I remember her waving around the spatula in the air while saying, “Praise the Lord!”. So here’s to grandma, here’s to Saturday mornings, and here’s to bisquick: just like grandma. Praise the Lord!


Recipe: Serves 6

2 cups of bisquick (don’t judge me)

½ cup sugar

2 tsp. baking powder

2 eggs

1 cup of milk

2 Tbs. butter, melted

1 tsp. vanilla


Combine the bisquick, sugar and baking powder in a bowl. Add the eggs, milk, butter and vanilla to the mix. Put a non-stick pan over medium low heat. Use a gravy ladle to pour the batter into the hot pan. No butter needed because it is in the batter. Once bubbles have formed all over the pancake, gently flip. Repeat with the rest of the batter.