Baking on a Griddle

Many baking powder and baking soda breads are traditionally baked on a cast-iron griddle. Scones, American biscuits and pancakes are suited to griddle baking, as are Scottish griddle (or girdle) cakes made with buttermilk. A griddle produces a crisp brown crust and, if cooked over an open fire, a slightly smoky flavor. A peat fire is perfect for making Irish soda bread. Extra flavor may be added with a tasty fat like lard to grease the griddle.

Some yeast doughs are cooked on a griddle, notably Britain's crumpets and America's “English” muffins. A crumpet (“pikelet” in some parts of England) is a small, round flat bread with holes on the surface. The dough is quite soft, and is molded and baked in metal rings directly on the griddle. Traditionally, crumpets are toasted and spread with butter and honey that drips down into the holes. English muffins have a similar honeycombed texture and are griddle-baked on both sides. They are split with a fork and toasted before serving. They bear no relation to sweet muffins, which are raised with baking powder or soda. To test the heat of a griddle, sprinkle it with a few drops of water: it should spatter. Pour out enough batter to make one large or several small rounds. Bake over medium heat 5-7 minutes until firm and browned on the bottom, then turn and brown the other side.