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Richter's Maplehouse Griddle Cakes

Source of Recipe


Taste of the South magazine



List of Ingredients



• 1 (.25-ounce) package active dry yeast
  
• 1 cup warm water (100° to 115° F)
  
• 3 Tbsp Richter's maplehouse maple syrup, divided
  
• 2 cups all-purpose flour, divided
  
• 1 egg
  
• ½ tsp salt
  
• 3 Tbsp butter, melted
  






Instructions



1. In a bowl, combine yeast, warm water, 1 tablespoon maple syrup, and 1 cup flour. Cover and let rise for 8 hours or overnight, at room temperature.
   
   
2. In a large bowl, beat egg. Add yeast mixture, remaining 2 tablespoons maple syrup, salt, melted butter, and remaining 1 cup flour, stirring to combine (batter should be thick).
   
   
3. Heat a well-buttered griddle or cast-iron skillet over medium heat on stovetop. Ladle ¼ cup batter per cake into skillet. Do not crowd skillet with more than two cakes at a time. Cook griddle cakes for approximately 4 minutes per side, turning only once bubbles form in batter. Serve hot with additional butter and additional maple syrup.
   
   Makes 4 to 6 servings.