Home  |  Lunch  |  Dinner  |  Sides  |  Snacks  |  Sauces


Recipes from: Sidoriak, Paul. The Flippin’ Awesome Backyard Griddle Cookbook (Kindle Location 755). Ulysses Press. Kindle Edition.


 

Buttermilk Pancakes - makes 8 pancakes, serves 2 to 4

 

Ingredients:

2 cups all-purpose flour
3 tablespoons sugar

2 teaspoons baking powder

2 teaspoons baking soda

pinch kosher salt

2 eggs

2 ½ cups buttermilk

¼ cup melted butter

1. Sift the flour, sugar, baking powder, baking soda, and salt together in a large bowl.

 

2. In a medium bowl, whisk the eggs, buttermilk, and melted butter together until frothy, then pour into the dry ingredients. Mix until well combined but do not over-mix. Small lumps will be fine. Let sit at room temperature for 20 to 30 minutes while your grill heats up.

 

3. Bring the griddle grill to medium-high heat. Oil the griddle and allow it to heat until the oil is shimmering but not smoking.

 

4. Pour about ¼ cup batter onto the griddle grill for each pancake. The pancakes should slowly begin to form bubbles. After 2 to 4 minutes, when the bubbles pop and leave small holes, flip the pancake. Cook for an additional 2 minutes.

 


 

Potato Pancakes - makes about 8, serves 2 to 4

 

Ingredients:

2 eggs
¼ cup milk

1 ½ cups russet potato peeled and shredded

¼ cup all-purpose flour

¼ cup finely diced onion

¼ cup finely chopped green onion

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon pepper

cooking oil, as needed

1. In a large bowl, beat the eggs and milk until frothy. Add the remaining ingredients and stir to combine. The batter should be moist throughout but not pooling with liquid. Allow to rest for 20 minutes while the grill heats up.

 

2. Bring the griddle grill to medium-high heat.

 

3. Add a thin coat of oil to the cooking surface, and when it begins to shimmer, add about ¼ cup of potato pancake batter to the griddle for each pancake. Press the batter to flatten and cook each side for 3 to 4 minutes until golden brown.

 


 

Ice Cream French Toast - serves 4

 

Ingredients:

1 cup melted vanilla ice cream

3 eggs

1 teaspoon vanilla extract

pinch of ground cinnamon

8 slices Texas toast or other thick-cut bread

cooking oil, as needed

1. Combine the melted ice cream, eggs, vanilla extract, and cinnamon in a bowl wide enough for the bread to be easily dipped into. Mix very well or until frothy.

 

2. Bring the griddle grill to medium-high heat and coat the surface with oil. When the oil begins to shimmer, dip each side of the bread into the egg batter so it lightly coats each side. Allow any additional batter to drain back into the bowl.

 

3. Place the bread on the griddle. Cook for 3 to 4 minutes per side, or until the French toast is golden brown. Repeat with the remaining ingredients.
 


 

Eggs Belledict - serves 2

 

Ingredients:

1 medium red or green bell pepper

2 English muffins

2 eggs

4 slices Canadian bacon

½ cup very finely shredded Jarlsberg cheese

butter, as needed
 

1. Bring the griddle grill to medium heat. Cut the uneven bottom off the bell pepper, then cut two rings of pepper about ½ inch thick.

 

2. Coat the griddle with a good amount of butter. Separate the English muffins and place the uncut-sides on the griddle to begin warming. Place the bell pepper rings on the griddle and cook for 2 minutes. Flip the peppers, then flip the English muffins to heat the other sides.

 

3. Crack an egg and carefully drop it into one of the bell pepper rings. Scoot the other pepper ring close by and repeat with the second egg. Using a cover that’s just bigger than the peppers, cover the eggs and allow them to cook for 1 minute.
 

4. While the eggs are cooking, warm the Canadian bacon on the grilling surface.

 

5. Remove the cover from the eggs and squirt water around the grilling surface very close to the eggs, and immediately cover the eggs again to capture the steam and assist with cooking the whites and yolks. Cook for another minute, then cover each of the eggs with half of the cheese. The finer the cheese is grated, the more quickly it will melt, Squirt the perimeter of the eggs again and cover to catch the steam, allowing the cheese to melt.

 

6. Remove the English muffins from the griddle and put 2 slices of Canadian bacon on top of each. Uncover the eggs, and using a spatula, remove the pepper ring containing the egg and slide it onto the Canadian bacon. Top with the other half of the English muffin.
 


 

Diner Style Omelet - serves 1

 

Ingredients:

½ cup diced red bell pepper

½ cup sliced mushrooms

½ teaspoon garlic salt

2 eggs plus 2 egg yolks

½ cup shredded cheddar-Jack cheese blend, or 2 slices cheese

butter, as needed

salt and pepper, to taste

cilantro, to serve (optional)
 

1. Bring the griddle grill to medium-low heat.
 

2. Butter a portion of your griddle grill and begin to slowly sauté the peppers and mushrooms. After about 3 minutes, give the veggies a stir and sprinkle on the garlic salt, then cover.

 

3. Beat the eggs in a medium bowl until quite frothy. With a large spatula, move the pepper and mushroom mixture to the side of the griddle. Melt plenty of butter over a large area on the griddle and very slowly pour the eggs onto the cooking surface. The eggs will run a bit, and if you are able to use the side of the spatula to shape them into a circle or square, they will be easier to flip later on.
 

4. Allow the eggs to cook slowly without much poking or prodding. After about 3 minutes, you will see the eggs start to bubble as they cook. Some portions of the omelet will be firm, and some portions will be runny and raw. Distribute the peppers and mushrooms evenly across the omelet the same way you would top a pizza, in a thin layer. When about 80 percent of the egg has solidified, add the cheese in an even layer.

5. At this point, your omelet should have very little runny or visibly raw egg remaining. With a long spatula, scrape under the omelet with a quick wrist motion to make sure the egg is released from the griddle before you attempt to finish. To fold the omelet in half, slide the spatula under the omelet until the entire width of the spatula is covered, and with a lift and twist, lift the spatula and twist your wrist so the omelet folds over and flops onto itself.

6. Cook for about another minute and serve with salt and pepper to taste. Garnish with cilantro, if desired.

 

Experiment with different meats and veggies in your omelet!
 


 

Johnny Cakes - Makes 8 pancakes, serves 2 to 4

 

Ingredients:

2 eggs

1 ⅓ cups milk

1 tablespoon honey

¼ cup cooking oil

1 ½ cups all-purpose flour

½ cup fine cornmeal

4 teaspoons baking powder

1 tablespoon sugar

1 teaspoon salt

 

1. Whisk the eggs, milk, honey, and oil in a medium bowl until frothy. Combine the flour, cornmeal, baking powder, sugar, and salt in a large bowl and stir to combine.

 

2. Add the wet ingredients to the dry ingredients and stir until well-incorporated and free of clumps. Let sit for 20 minutes while your grill heats up.

 

3. Bring the griddle grill to medium-high heat. Oil the griddle and allow it to heat until the oil is shimmering but not smoking.

 

4. Pour about ¼ cup of batter onto the griddle grill for each pancake. The pancakes should slowly begin to form bubbles. After 2 to 4 minutes, when the bubbles pop and leave small holes, flip the pancakes. Cook for an additional 2 minutes.

 


Copyright 2019 Lunatic Singe BBQ, Jacksonville, FL - All Rights Reserved