Erin’s favorite Country Griddle Cakes

Contributed by: Erin Rohr (Wheatley)

These are supposedly the same recipe as IHOP uses. Our family experienced them for the first time a year or two ago, when we visited Evonne in Branson. Erin found the recipe on the web. They make a very special breakfast, but on a night when no one thawed meat, and supper’s up for grabs, you can make these with eggs and/or ham or bacon, and they’re mighty fine. They make a great easy lunch after church on Sundays too.

  • 1 1/4-cup flour
  • 1/3 cup dry Cream of Wheat cereal
  • 1/3 cup sugar
  • 1-teaspoon baking powder
  • 1-teaspoon baking soda
  • 1/2-teaspoon salt
  • 4 1/2 T buttermilk powder + 1 1/2 cups water,

    OR

    1 1/2 cups buttermilk (preferred)

  • 1 egg, lightly beaten
  • 1/4-cup vegetable oil

    Mix dry ingredients in a medium to large bowl. Mix wet ingredients in a small bowl. Add wet ingredients to dry and stir until smooth. Pour onto preheated hot griddle (350 degrees on your electric skillet or griddle). Make sure the tops are bubbly and the edges look dry before turning them.

  • Grandma Jean’s Missouri Hash

    Contributed by: David LaFerney

    Source: Mom AKA Grandma Jean (Esther Jean LaFerney, Crockett)

  • 2 Large Onions – chopped
  • 2 Sweet Green Peppers – chopped
  • 1-Pound Hamburger
  • 2 Cups canned tomatoes – mashed
  • 1/2 cup plain rice – uncooked (plain as in not minute rice)
  • 1-teaspoon chili powder
  • 1/4-teaspoon ground black pepper
  • Prep time 15 minutes
  • Cook time 45 minutes

    Brown the hamburger and drain any excess grease, add onions, green peppers, tomatoes, rice and seasonings. Pour into covered casserole and bake in preheated 375 degree oven for 45 minutes or until rice is done.