Hotcakes Food

HOTCAKES WITH DELICIOUS BLUEBERRY COMPOTE

Steps:

• For the blueberry compote: Combine the blueberries, sugar, lemon zest and 2 tablespoons of the lemon juice in a medium saucepan over medium heat and cook until the sugar dissolves and the mixture is thick and syrupy, about 10 minutes. (Don't let the berries cook too long or they will become mushy and lose their beautiful shape.) Remove from the heat. Gently stir in the chopped mint if using. Keep warm.
• For the hotcakes: Whisk the ricotta and the egg yolks together in a large bowl to combine, then whisk in the buttermilk. Sift the flour, sugar, baking powder and salt into the ricotta mixture. Stir with a whisk until just combined.
• Using an electric mixer, beat the egg whites in a large bowl until stiff peaks form. Using a large rubber spatula, gently fold the egg whites through the batter in 2 batches. Gently fold the fresh blueberries into the batter.
• Melt some butter on a hot griddle pan over medium-low heat. Ladle the batter onto the griddle (you should be able to fit 3 hotcakes at a time) and cook until the hotcakes puff, become golden brown and are just cooked through, about 3 minutes per side.
• Transfer the hotcakes to plates. Spoon the warm blueberry compote over the hotcakes, and then top with a dollop of butter. Serve immediately.

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.

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.

HOT CAKES

Steps:

• Mix all the ingredients in the order given. Heat a frying pan or grill to medium low temperature. Place a teaspoon of cooking oil or a non stick spray into pan. Butter also works. Use a tablespoon to drop batter into pan. Cook batter until bubbles form on the top of the pancake and then turn over and cook until done. Repeat process until all have been made.

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 -- .

SUPER DELICIOUS HOTCAKES RECIPE

Steps:

• Begin preheating your griddle or pan on medium.
• Mix the milk, flour, egg, and melted butter in a medium-sized bowl until everything is well combined. This batter might be a little thicker than you are used to, but it makes wonderfully fluffy hotcakes!
• Add a little melted butter to the griddle, and then add a little less than 1/4 cup hotcake batter to the griddle.
• Cook one side about 4 minutes or until they are slightly dark brown, then flip to the other side, cooking for another 3 minutes or so. Test one as soon as you can to see if they are done in the center as griddle temperatures fluctuate.
• Top with powdered sugar, berries, cinnamon, nuts, or your favorite toppings.