Old time griddle cakes get a twist with ricotta and maple

By Jim Bailey

I  doubt if anyone remembers griddle cakes from generations ago and I doubt even further thatYankee Chef logo you will find these delightful taste treats in any restaurant. And both are a shame.

The precursor of pancakes of today, griddle cakes were simply very thin pancakes that were much crispier and more tender than what we enjoy today.  I adore the texture and simple taste of this cross between a crepe and a flapjack, pancakes our ancestors relished many years ago. I have a recipe written by my ancestor, dated from 1840-ish, in which she wrote “if you keep greasing with fat back, you will have no problems.” I have Yanked this recipe to keep up with today’s palate.

Maple-ricotta griddle cakes

Serve with a side of your favorite, jam, jelly preserves or sour apple glaze to dip each forkful into. I also enjoy wrapping these around some aged ham and cheddar to snack on or as an appetizer.

4 ounces (1 cup) ricotta cheese
2 tablespoons maple syrup*
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup flour, plus more to knead with
sour apple glaze, recipe below

Maple ricotta griddle cakes

Maple ricotta griddle cakes with a sour apple glaze.

Place the ricotta cheese in a strainer and let drain for 30 minutes, removing as much of the whey as possible. In a large bowl, mix the ricotta, maple syrup, salt and pepper together. Add the flour and mix until a dough is formed. You may need to add a tablespoon more flour at a time to come together, depending on how dry you were able to get the cheese. Remove from bowl onto a floured work surface and knead just until it is combined and forms a ball.

Roll out to a 1/4-inch thickness on a floured surface. With a 3-inch diameter cookie cutter or the rim of a glass, cut out circles. If you have dough left over, reform and cut more.

Spray or grease a large skillet over medium heat. When hot, shake off excess flour from the circles and add as many of them to the pan as you want, cook for 1 minute or until lightly browned. Turn over and cook an additional 30 seconds. Remove, repeat with all griddle cakes.

Sour apple glaze

I used some apple jelly I made myself this fall but of course purchased is just as nice. In a small saucepan, add 1/4 cup apple jelly, 1/4 cup orange juice and 2 teaspoons lime juice. Whisk well and warm over medium heat until hot, stirring frequently.

*Honey is a great alternative if you don’t have maple syrup on hand.

Yankee Chef book coverSchiffer Books of Pennsylvania has released Jim Bailey’s new book The Yankee Chef: Feel Good Food for Every Kitchen. It contains more than 550 traditional New England comfort-food recipes tweaked for today’s palates with hundreds of kitchen tips and food facts. The hardback book is 312 pages and contains 200 color images. Its ISBN is 978-0-7643-4191-5 and the cost is $34.99. The book can be ordered through Misty Valley Books, 802-875-3400.

Print Friendly, PDF & Email

Filed Under: Community and Arts LifeThe Yankee Chef

About the Author: Jim Bailey is a third generation Yankee Chef, New England food historian and newspaper columnist. His first cookbook, simply titled The Yankee Chef, has been published. He welcomes all feedback, questions or comments at theyankeechef@aol.com.

RSSComments (0)

Trackback URL

Comments are closed.