Bridge Creek Heavenly Hots Recipes

BRIDGE CREEK HEAVENLY HOTS

Steps:

• Mix sour cream,eggs,flour,sugar,baking soda and salt in blender or processor until smooth; transfer batter to bowl,cover and chill several hours or overnight.
• Heat griddle or large skillet; brush with butter or oil.
• Spoon batter into skillet in dollar-sized rounds.
• Cook until bubbles appear on surface; turn pancakes over and cook until golden brown.
• Serve hot.

HEAVENLY HOTS

Steps:

• Whisk together all the ingredients except the vegetable shortening in a large bowl; beat until smooth. This can also be done in a blender. Chill the batter overnight. (The batter will keep, refrigerated, for up to one week.)
• The next day, heat the griddle or skillet over medium-high heat. Beat the batter to re-emulsify it. Lightly coat the griddle or skillet with shortening. Drop small spoonfuls - I used ¾ tablespoon - of batter onto the griddle, making sure that when they spread out they measure less than 3 inches in diameter. When a few bubbles appear on top of the pancakes and the bottoms are browned, turn and cook the second side briefly. (You don't want to cook the pancakes all the way through because you want the center to remain creamy.) Serve with syrup or honey on the side.

BRIDGE CREEK HEAVENLY HOTS

Steps:

• Mix together the flour, baking soda, salt and sugar until well blended. In another bowl, mix together the eggs and sour cream until well blended. Add to the dry ingredients and mix until all dry ingredients are mixed in. Allow the mixture to sit for about 5 minutes. Meanwhile, heat up a large frying pan. Once it's hot add a little oil and lightly coat the bottom of the skillet. Using a TABLESPOON, drop the batter onto hot skillet. Cook on one side until the bubbles on the top start to pop and the edges begin to look dry. Careful that you don't burn them. They puff up when you flip them.