The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Griddle cakes?

linder's picture

Griddle cakes?

Stove oven will be out of commission until Monday (repairman was supposed to come tomorrow but the part isn't in yet).  Argh- made English muffins on the griddle today, chapatis three days ago.  Can you make scones on a griddle?  Anyone have any other bread type recipes that wouldn't require an oven (or a bread baking machine)?  Thanks.

(I know we'll survive (lol) and I'm trying NOT to buy any bread from the store if possible)


BettyR's picture

Fry bread


2 cups flour

2 tablespoons shortening

1-tablespoon baking powder

1-teaspoon salt

1-cup milk

 In a medium bowl, stir together the flour, baking powder, and salt; cut in shortening. Stir in milk, and mix until the dough comes together. Add more flour if necessary to be able to handle the dough. On a floured surface, knead the dough until smooth, at least 5 minutes. Let the dough rest for 5 minutes.

 Heat oil in a large, deep heavy skillet to 365 degrees F (180 degrees C). Oil should be about 1 1/2 inches deep. Break off 3/4 cup sized pieces of dough, and shape into round discs 1/4 inch in thickness, making a thinner depressed area in the center. Fry breads in the hot oil until golden on both sides, turning only once. Drain on paper towels.


 Flour Tortillas

 4 cups all-purpose flour

 2 teaspoons salt

 2 teaspoons baking powder

 1/2-teaspoon sugar

 4 tablespoons shortening

 1-1/4 cups warm water

 Place flour, salt, baking powder, and sugar into the mixing bowl of mixer with paddle attachment. Stir on lowest speed to mix ingredients. Add the shortening to the flour and allow paddle attachment to cut it into the flour until it all worked in.

 Add the water and mix to combine. Remove the paddle attachment and replace with the dough hook. Knead the dough until it is satiny-smooth…about 1 to 1-1/2 minutes.

 Clean and oil the kitchen counter where you will be working. Remove the dough from the bowl and cut into 10 equal pieces, each about the size of an egg. Cover with a damp paper towel and allow to rest on the counter for 10 minutes.

 Heat a 9-inch cast iron skillet on medium-low heat while dough is resting. Roll dough out with a bollito or small rolling pin until dough is about 1/8 inch thick. Cook each tortilla until it has light brown flecks on each side.

 Roll next tortilla while the previous one is cooking.

 Makes 10 tortillas.


Corn Dodgers

1 cup cornmeal

1/2 cup flour

2 level teaspoons baking powder

1/2 teaspoon salt

Boiling water


Sift all ingredients together. Have water boiling hot and add to dry mixture until thoroughly damp. Fry in hot grease in a cast iron skillet. Be sure to have the mixture hot because if it gets cold you will not get the same effect when you fry it.


We also enjoy fried biscuits from time to time.

linder's picture

Thank you, BettyR, for the recipes - I think flour tortillas will be next on my list. 


dabrownman's picture

can both be made on a griddle too.

tsjohnson85's picture

If you've got some 100% sourdough starter on hand I'd recommend sourdough pancakes,  either sweet or savory.  I usually make them ad hoc with the approximate proportions

2 cups fully fermented sourdough starter (100% hydration)

1 egg

pinch of salt

If you're going for savory you might increase the salt a little bit and toss in some black pepper and herbs.  If you're going sweet, then I'd add at least a tablespoon of light brown sugar or for really sweet ones one and a half tablespoons of castor sugar.   

linder's picture

Yes, sourdough pancakes, but I eat too many of them as they are so tasty!

thanks -  just finished making some sourdough wholewheat tortillas and English muffins so I think I'll be ok until Monday.  I really hope the oven gets fixed then.  I'm going bonkers not being able to bake bread. I received a Brod and Taylor proofer and I so want to use it for some sourdough bread SOON! I've been making 2 lb. blocks of cheese instead. 


Windischgirl's picture

I know I'm coming in late on this discussion, but when I read your post, I remembered two recipes that would have worked for you.

One was an "authentic" scone recipe from a Scots woman, intended to be cooked on a griddle; I guess in olden days ovens were rare but everyone could have a fire.  The recipe is available on, just search "Griddle Scones". (They are very plain, but of course I have to go play with things, so I added raisins or mini chocolate chips when I made them).

The other came from a church buddy--she made them fresh for our coffee hour after worship, and they were amazing, like a cross between a pancake and a scone:

Welsh Cakes

Sift together 2 c flour,1 tsp baking powder, pinch salt, 1/4 tsp nutmeg, and 1 c. sugar. Cut in 3/4 c. butter until crumbly.  Stir in 1 c. currants.  Mix in 2 eggs, beaten, until the dough is moist.  Form the dough into long rolls 1.5 inches in diameter, adding more flour if sticky.  Wrap in wax paper and refrigerate overnight.  Cut into 1/4-inch slices.  Cook on an electric frypan set to 325F or stovetop griddle, about 4 minutes per side.

She doesn't indicate if she greases the griddle, but I probably would.

Hope all is repaired soon!  I don't think I could survive without my oven :-)


linder's picture

I did run across the Welsh cakes when I was looking for recipes - they sound scrumptious.  The scones on a griddle look good too. 

Yes, even today, in many places around the world, homes do not have ovens - there are village ovens that people use.  They make their breads at home and take them to the village baker for baking.  We are very fortunate to have our own ovens (although they aren't wood fired in many cases).  Nevertheless, I will be very happy once the oven is fixed.