Coastal View - Monthly Article, September 2016'

September 13th, 2016

Coastal View, September 2016

Breakfast for Every Meal

 I’d be perfectly happy eating breakfast every meal of the day. Maybe it’s just me, but if a local diner offers all-day breakfast then you’d better believe I’m ordering it and returning as a happy customer. Syrup tends to make things taste better, especially when paired with the most important ingredient of all – Butter!! Late night pancakes, on-the-run a.m. breakfast burritos and a lunchtime omelet always satisfy. Yet it was on a trip to Tennessee that I was able to devour an amazing treat that works well for every meal of the day, the griddle cake. This isn’t your average pancake, no sir, it’s a deliciously crispy corn cake that you can enjoy alongside bacon and syrup just as easy as a gravy covered pot roast.

It turns out that griddle cakes are a permanent fixture in southern cooking, and the best part is that you only require a handful of ingredients to whip up a batch. Just mix up five simple ingredients into a “soup-like” consistency and get your cast iron skillet piping hot before adding some oil to fry. Then when the edges are all crispy and brown you flip your griddle cake over once and about a minute later you’re all set. Unlike a traditional pancake, griddle cakes are gluten free and soak up just about any delicious sauce or syrup you serve alongside it. So give these a try as we head into autumn with a sprinkle of cinnamon and sugar on top. Sweet or savory, griddle cakes are where it’s at.