Girdle Cakes

Yes, Girdle Cakes, that's what the Scots call them. To us it's still a griddle cake or pancake. I found this recipe in one of Diane Mott Davidson's books a few years ago, <em>Prime Cut</em>. Not only do I enjoy her novels but I love her recipes. I think it's the addition of cottage cheese that makes these special.

This might be perfect for Christmas morning!

Girdle Cakes
makes 8-12 cakes
print recipe

1 egg
1 1/2 cups or more buttermilk
1/2 cup cottage cheese
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup blueberries, plus more for serving
Butter and maple syrup for serving

Oil a large skillet or griddle (girdle") and preheat it over medium heat.

In a large bowl, beat the egg lightly, Stir in the buttermilk and cottage cheese.

Sift together the flour, baking powder, and baking soda. Sift again into the egg mixture. Stir in the dry mixture very lightly, mixing only enough to combine. If the mixture is too dry, stir in a small amount of additional buttermilk. Gently stir in the blueberries.

Scoop the batter into pancakes until the hot, well-oiled pan. After the cakes have set on one side, gently loosen them with a metal spatula to make sure they do not stock. When the edges of the cakes appear dry, flip the cakes carefully to cook until cooked through and golden brown on both sides. This can take from 2 to 5 minutes per side.

Serve immediately with butter and maple syrup and/or more blueberries.