HEARTY COUNTRY HOT CAKES
A thick hearty pancake that melts in your mouth.
Provided by chelseylee
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 12m
Yield 6
Number Of Ingredients 10
Steps:
- Combine buttermilk, flour, sugar, farina, oil, egg, vanilla extract, baking powder, baking soda, and salt in a bowl. Beat using an electric mixer on low until just combined.
- Heat a lightly oiled griddle over medium-low heat. Drop batter by large spoonfuls onto the griddle and cook until middle is set, about 4 minutes. Flip and cook until golden brown on the other side, 3 to 5 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 293 calories, Carbohydrate 41.9 g, Cholesterol 33.5 mg, Fat 10.8 g, Fiber 0.9 g, Protein 6.8 g, SaturatedFat 2.1 g, Sodium 540.3 mg, Sugar 14.3 g
GRANDMA CADDELL'S HOT CAKES
This recipe came from my grandmother, who made us hotcakes every Sunday morning. These are very lite and sweet enough to eat without syrup. She made these grapefruit-size. You could also put fruit on these and serve with no syrup as a desert. This is the only recipe our family has ever used. I made them for a friend once, and she liked them, but said they were sweet and tasted more like a crepe. Anyhow, they are quick and easy to make.
Provided by CookinAnneS
Categories Breakfast
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Mix all dry ingredients in a med. size bowl.
- Then add enough milk and stir until smooth.
- Add eggs.
- Add vanilla.
- Stir again.
- If needed, add more milk. The batter should be a bit on the thin consistency side.
- Let these set for about 5 min, and they will thicken a little.
- Drop batter on either a ungreased griddle, or a non stick fry pan on medium heat. The first pancake is always the test to see if your pan is on the right heat. You can make these any size you want, but grapefruit size is the way grandma always made them.
- This recipe can also be halved. And, these freeze up great! I freeze them for my family for a quick breakfast, or after school snack.
Nutrition Facts : Calories 434.7, Fat 7, SaturatedFat 3.3, Cholesterol 120.7, Sodium 451.7, Carbohydrate 79.1, Fiber 1.7, Sugar 25.5, Protein 13.1
HASSLE FREE HOTCAKES
You need to make these 1 hour before you want to eat them. The batter has to stay in the fridge for 1/2 hr before the cooking starts. Well worth the wait though!
Provided by Tulip-Fairy
Categories Healthy
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Sift flour and bicarbonate of soda,
- Make a hole in the centre of the flour,
- Break eggs into large jug,
- Add milk and sugar, beat with a fork until mixed.
- Gradually whisk the milk mixture into the flour until smooth.
- Cover the bowl with plastic wrap and put in the fridge for 30 minutes.
- Put 1/2 teaspoon of butter in a frying pan, turn heat up to medium.
- Fill a 1/4 cup with mixture, when butter is melted pour the batter into the pan.
- Cook the hotcake for about 2 minutes or until it is just set around the edge and small bubbles have burst on the surface.
- Using an egg slice, turn the hotcakes over and cook for another 2 minutes or until the other side is lightly browned.
- Serve with maple syrup, chocolate spread, lemon curd, jam -- .
FLUFFY MATCHA HOTCAKES
Make and share this Fluffy Matcha Hotcakes recipe from Food.com.
Provided by Food.com
Categories Breakfast
Time 17m
Yield 8 pancakes
Number Of Ingredients 9
Steps:
- Combine flour, sugar, matcha and baking soda in a large bowl. Whisk in the wet ingredients (milk, yogurt and egg) until the batter is smooth.
- Heat a saute pan over medium-low heat. Brush the inside of a metal ring mold or cookie cutter (about 3 inches across) with oil. Add remaining oil to pan and place the ring mold in the middle of the pan. Fill the ring mold 2/3 of the way up with the batter and place a lid on the pan. Make sure that the lid does not rest on top of the ring mold.
- Cook for 5 minutes, then remove lid and cook for 1 more minute (or until bubbles start to form on top of the hotcake). Carefully flip the pancake and ring mold and cook the other side for 5 minutes with the lid, then 1 minute without.
- Remove from the pan and and run a knife along the inside of the ring mold to unmold the hotcake. Serve warm with syrup.
Nutrition Facts : Calories 135.7, Fat 5.3, SaturatedFat 1.4, Cholesterol 27.9, Sodium 104.3, Carbohydrate 18.3, Fiber 0.4, Sugar 5.5, Protein 3.6
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