Hot Cakes Recipes

HEARTY COUNTRY HOT CAKES

Hearty Country Hot Cakes image

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

Ingredients

1 ½ cups buttermilk
1 ¼ cups all-purpose flour
⅓ cup white sugar
⅓ cup dry farina cereal (such as Cream of Wheat®)
¼ cup vegetable oil
1 egg
1 teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt

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

HOT CAKES

Hot Cakes image

Provided by Robin Finn

Categories breakfast, brunch, dinner, main course, side dish

Time 15m

Yield 10 pancakes

Number Of Ingredients 9

Ingredients

1/2 cup cornmeal
1 tablespoon sugar
1/2 teaspoon salt
1 cup boiling water
2 eggs, separated
1 cup flour
1 tablespoon baking powder
1 cup milk
1/4 cup peanut, vegetable or corn oil

Steps:

Combine the cornmeal, sugar and salt in a saucepan.
Pour boiling water over, stirring constantly with a whisk. Cook, stirring, about two minutes and let cool. Add the egg yolks.
Sift together the flour and baking powder and stir it into the batter. Add the milk and oil.
Beat the egg whites until stiff and fold them in.
Lightly oil a griddle. Ladle about a third of a cup of the batter for each pancake. Cook until browned on one side. Turn and cook on the other side. Continue until all the batter is used.
Serve with syrup, preserves, jams or jellies.

Nutrition Facts : @context http, Calories 156, UnsaturatedFat 5 grams, Carbohydrate 19 grams, Fat 7 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 1 gram, Sodium 198 milligrams, Sugar 3 grams, TransFat 0 grams

FAVORITE BUTTERMILK HOTCAKES

Favorite Buttermilk Hotcakes image

Our favorite hotcakes made with buttermilk and wheat germ.

Provided by aaronspool

Categories Everyday Cooking

Time 14m

Yield 20

Number Of Ingredients 8

Ingredients

3 ½ cups all-purpose flour
2 tablespoons white sugar
2 teaspoons baking soda
1 teaspoon salt
1 quart buttermilk
5 eggs
¼ cup butter, melted
½ cup wheat germ

Steps:

Mix flour, sugar, baking soda, and salt together in a large bowl. Mix in buttermilk, eggs, and melted butter. Stir wheat germ into the batter last.
Heat a lightly buttered griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 2 to 3 minutes. Flip and cook until browned on the other side, 2 to 3 minutes more. Repeat with remaining batter.

Nutrition Facts : Calories 152.6 calories, Carbohydrate 21.9 g, Cholesterol 54.6 mg, Fat 4.5 g, Fiber 1 g, Protein 6.1 g, SaturatedFat 2.2 g, Sodium 328.2 mg, Sugar 3.8 g

GRANDMA CADDELL'S HOT CAKES

Grandma Caddell's Hot Cakes image

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

Ingredients

2 cups flour
1/2 cup sugar
4 teaspoons baking powder
2 eggs
1 teaspoon vanilla (or more if you like alot of vanilla)
1 3/4 cups milk (more or less to make smooth consistency)

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

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