Griddle Cakes for Breakfast

Are you tired of that same ‘ole breakfast. How about some delicious whole grain kernel Griddle Cakes?  Watch how easy it is to make as I work in my office kitchen with a budding young chef of 9 years old.  It’s always a good idea to get your kids in the kitchen.

Cooking up Griddle Cakes

Corn Griddle Cakes

Makes: 10 servings    Prep Time:  10 min.     Cook Time: 10 min.


½ cup All-Purpose Flour  (or use 1 cup white whole wheat)

½ cup Whole Wheat Flour (see parenthesis above)

1 T Splenda Blend (or regular sugar)

2 tsp Baking Powder (try brands with no added salt, like Featherweight)

¾ cup Skim Milk

1 egg (or egg substitute)

2 T Vegetable Oil

1 ⅓ cups Corn Kernels (frozen or fresh)


1. In medium bowl, stir together dry ingredients.

2. In another bowl, mix milk, egg, and oil. Stir in the corn and mix with dry ingredients.

3. Spread ¼ cup batter on hot, greased griddle. Cook over moderate heat until golden brown and tops begin to bubble.

4. Flip until other side is done.


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