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
HOT CAKES
Provided by Robin Finn
Categories breakfast, brunch, dinner, main course, side dish
Time 15m
Yield 10 pancakes
Number Of Ingredients 9
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
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
HEALTHY HOT CAKES
Provided by Molly O'Neill
Categories breakfast, brunch, main course
Time 45m
Yield 3 servings (3 large cakes)
Number Of Ingredients 12
Steps:
- In a large bowl, mix together the whole-wheat flour, unbleached white flour, buckwheat flour, oat bran or wheat germ, brown sugar, baking powder, baking soda and salt.
- In a second bowl, combine the milk or yogurt, egg white and egg. Beat until frothy, then add the vegetable oil and beat to mix. Using a rubber spatula, fold this mixture into the large bowl. Stir only until ingredients are incorporated - do not overbeat. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
- Remove batter from refrigerator. Heat a nonstick griddle or skillet. Apply an additional swab of oil if necessary. Using a 4-ounce measuring cup, pour the batter for one cake onto the griddle and cook for about 3 minutes, or until the top is full of bubbles. Then flip the cake over with a spatula and cook for another minute. Repeat with remaining batter. Serve with amber maple syrup, apple compote (recipe follows) or berry puree (recipe follows).
Nutrition Facts : @context http, Calories 279, UnsaturatedFat 6 grams, Carbohydrate 44 grams, Fat 8 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 386 milligrams, Sugar 5 grams, TransFat 0 grams
HEALTHY HOT FUDGE PUDDING CAKE
My mom used to make a cake like this when I was younger. Being a dietitian I love to come up with ways to lighten a recipe, so I made some healthy changes. This version is as good as, if not better than, the original.&emdash;Jackie Termont, Elkhart, Indiana
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 9 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flour, 3/4 cup sugar, 3 tablespoons cocoa, baking powder and salt. In another bowl, combine the milk, baby food and vanilla. Stir into dry ingredients just until moistened. Spread into an 8-in. square baking dish coated with cooking spray., Combine brown sugar with remaining sugar and cocoa; sprinkle over the batter. Carefully pour water over the top (do not stir). Bake, uncovered, at 350° for 28-32 minutes or until top is set and edges pull away from sides of dish. Serve warm.
Nutrition Facts : Calories 196 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 164mg sodium, Carbohydrate 46g carbohydrate (33g sugars, Fiber 1g fiber), Protein 3g protein.
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 -- .
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