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Sweet Berry Griddle Cakes
(6 servings) Printable Version
- 1 sm. box Jiffy biscuit mix
- 2 cups pancake flour
- 4 Tbs. vanilla
- milk**
- 1 cup seasonal berries
- 1/4 cup or big dollup of On Top Whip Topping
- 1/4 cup sugar.
Add sugar to berries and set aside, this will give you syrup for your cakes. I microwave my berries, to pour over cakes.
In a large bowl mix Jiffy biscuit mix and pancake flour, add vanilla and enough milk to make a thick batter,. Not thin or runny.
Pour your desired size cakes.
TURN ONLY ONCE!!! TURNIGN PANCAKES OVER AND OVER MAKES THEM TOUGH! AND NOT FLUFFY. **check cakes with a toothpick.
THESE CAKES ARE VERY FLUFFY! AND WILL RISE CLOSE TO ONE INCH THICK.
PLACE ON A PLATE, GLOP SOME BUTTER, put a huge dollup of on top whip topping, pour hot berries with juice over cakes, dust with powderd sugar.
*** You can add chopped pecans or walnuts to the batter...and spinkel some nuts on top as well.
I HAVE USED COCONUT FLAVORING OR MILK INSTEAD OF THE VANILLA AND THE CAKES ARE AWESOME!!! I PREFER USEING COCONUT MILK INSTEAD OF VANILLA.
*** I GET AROUND 5-6 CAKES OUTTA THIS AMOUNT, ONLY BECAUSE I MAKE EM AS BIG AS A LUNCH PLATE... THEY ARE 8 INCHES ACROSS.*** SO IF YOU DON'T MAKE YOUR CAKES THAT BIG, YOU WILL GET ALOT MORE.
ENJOY.....
I BELIEVE IN EATING DESSERT FIRST!!!! THIS IS LIKE EATING DESSERT!!!! SO... YOU "CAN" HAVE YOUR "CAKE" AND EAT IT TO!!!!
Mr Breakfast would like to thank PATTY-CAKES for this recipe.
Recipe number 1432. Submitted 2/17/2005.
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