Share
Dishes made on a griddle, often referred to as griddle cooking, involve cooking food on a flat, smooth cooking surface, typically made of metal. Griddles can be heated over an open flame, on a stovetop, or as part of a dedicated appliance. Griddle cooking is often associated with simplicity.
Many griddle-cooked dishes, such as pancakes and grilled cheese sandwiches, are relatively easy to prepare, making them accessible to home cooks of all skill levels and is typically associated with less oil or fat usage compared to deep frying. It allows for a healthier preparation method while still achieving delicious results. Griddle cooking is versatile and widely used in various cuisines to prepare a range of dishes. Pancakes, French Toasts, Crepes are some popular examples.
Crepes:
Crepes are thin, delicate, and elegant. Their batter is a simple mixture of flour, eggs, milk, and a touch of butter and sugar, resulting in a runny consistency. Their origin can be traced to the northwest region of France, specifically Brittany. The word "crepe" is derived from the Latin word "crispa," which means "curled" or "crisped," referring to the thin and delicate texture of these pancakes. Cooked swiftly on a hot griddle or skillet, the batter is spread thinly, creating a delicate, slightly chewy texture. Crepes serve as versatile canvases, accommodating a wide range of sweet or savoury fillings, from the classic Nutella and strawberries to the savoury ham and cheese.
Pancakes: Pancakes, in contrast, are heartier and more substantial. The batter is thicker, featuring flour, eggs, milk, baking powder, and sugar. They are cooked on a griddle or skillet at a lower temperature, forming thick rounds with a tender, cake-like texture. Pancakes are often stacked high and generously topped with syrup, butter, fresh fruit, or other delectable toppings, making them a comforting and filling breakfast choice. Today, pancakes are a global culinary staple enjoyed in numerous forms, sweet or savory, and remain a cherished breakfast tradition in many parts of the world.
Waffles:
Waffles have a unique texture, thanks to their distinctive batter. While similar to pancake batter, it typically includes more fat, like melted butter or oil, and a higher proportion of eggs. Cooked in a waffle iron, they emerge with a delightful grid-like pattern. This method ensures a crispy exterior and a tender, fluffy interior, making waffles the perfect vessel for trapping a wide range of styles and toppings, from the classic American breakfast waffle with syrup to the Belgian waffle adorned with whipped cream and fruit, showcasing their enduring appeal and versatility in the realm of breakfast and brunch cuisine.
The concept of cooking batter between two hot plates, creating a waffle's characteristic pattern, can be traced to the Middle Ages in Europe. Early waffles were often made with ingredients like flour, water, and sometimes, ale or wine.
French Toast:
French toast, also known as "eggy bread," transforms slices of bread into a custard-like treat. The bread is soaked in a mixture of beaten eggs, milk, sugar, and spices, then fried or baked to golden perfection. This yields a soft, custardy interior with a slightly crispy exterior. The dish gained popularity in medieval Europe, where it was often referred to as "poor knights' pudding" or "pain perdu" in French, meaning "lost bread." The name "French toast" may have been popularized in 17th-century England, but it has no direct connection to France.
Even Indian cuisine offers a wide range of delicious dishes that are prepared on a griddle. Indian griddle cooking, a centuries-old culinary tradition, is a testament to the country's rich culinary heritage and diverse regional flavours. The heart of this cooking style lies in the tawa, a flat, round griddle made of cast iron, steel, or non-stick materials. The tawa's even heat distribution and large cooking surface make it ideal for preparing a wide array of dishes. So, here are some Indian breakfast option from the griddle:
Dosa
Dosa is a beloved South Indian dish made from a fermented batter of rice and urad dal (black gram), dosa is characterized by its thin, crispy texture and mild sourness imparted by the fermentation process. The batter is ladled onto a hot griddle and skillfully spread into a thin, circular shape using a circular motion, resulting in a large, delicate crepe. The griddle, traditionally made of iron, imparts a unique flavour and crispiness to the dosa as it cooks. It’s delicious simplicity and adaptability have made dosa a favorite not only in South India but also worldwide.
Uttapam
It starts with a batter similar to dosa, crafted from a blend of rice and urad dal (black gram), but what sets uttapam apart is its thickness and the incorporation of a medley of finely chopped vegetables like onions, tomatoes, and green chilies. The true magic happens on the griddle, where a portion of this batter is poured onto a hot surface and expertly spread into a thicker, pancake-like shape. This unique thickness allows for a contrast in textures, with a crisp, golden exterior and a soft, fluffy interior. The griddle's even heat distribution ensures that each bite is a harmonious blend of savoury flavours and varying textures.
Cheela
Cheela, also known as chilla or pudla, is a popular Indian pancake made from a savoury batter and cooked on a griddle. What makes cheela special is its simplicity and adaptability. The batter is typically made from a combination of besan (gram flour) or other flours like rice flour, along with various spices and herbs. This versatile batter can be customized with ingredients like finely chopped vegetables, green chilies, and even paneer (Indian cheese). Cheela is cooked on a hot griddle with minimal oil until it becomes crispy on the outside while maintaining a soft and flavorful interior.
