Hotcakes Food

HOTCAKES

Steps:

• Stir the flour, sugar, and baking powder in a large bowl until mixed. In another bowl, beat the milk, melted butter, egg, vanilla, and food coloring until blended. Pour the wet ingredients into the dry ingredients and beat until just blended (it's better to leave a few lumps than to overmix and make tough hotcakes). Feel free to add more milk if you think the batter is too thick. The hotcakes will be lighter if you let this batter stand at room temperature for about 30 minutes or refrigerate it up to 1 day. Heat a griddle or large heavy pan (cast iron is perfect) over medium heat. The griddle is hot enough when a drop of water skitters quickly across the surface. Brush the griddle with a little melted butter. Pour about ⅓ cup of batter for each hotcake, leaving a little space between the hotcakes to make it easy to turn them. Cook them until golden brown underneath (lift a corner to peek) and bubbles start to pop on the topsides. Flip the hotcakes carefully and cook them until the undersides are golden brown. Repeat with the rest of the batter. Serve hot with butter and maple syrup.

HASSLE FREE HOTCAKES

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 -- .

GRANDMA CADDELL'S HOT CAKES

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.

HOT CAKES

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.

FLUFFY MATCHA HOTCAKES

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.