Hotcakes

You can never have too many morn meal recipes, so give Hotcakes a try. One serving contains 384 calories, 9g of protein, and 15g of fat. This lacto ovo vegetarian recipe serves 8 and costs 47 cents per serving. 2 people were glad they tried this recipe. Head to the store and pick up vanillan extract, egg, flour, and a few other things to make it today. It is brought to you by Foodista. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a solid spoonacular score of 44%. Similar recipes include Japanese Hotcakes, Piñon Hotcakes, and Hearty Hotcakes.

Servings: 8

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

2 tablespoons Baking powder

1 large Egg

4 cups All-purpose flour

2 cups Milk

1 tablespoon sugar

8 tablespoons Unsalted butter -- melted

2 teaspoons Vanilla extract

1/2 teaspoon Yellow food coloring

Equipment:

bowl

frying pan

Cooking instruction summary:

  1. 1) Stir the flour, sugar, and baking powder in a large bowl until mixed.
  2. 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). 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.
  3. 2) 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 1/3 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.

 

Step by step:


1. 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.

2. 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). 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.

3. 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.

4. Brush the griddle with a little melted butter.

5. Pour about 1/3 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.

6. Serve hot with butter and maple syrup.


Nutrition Information:

Quickview
383 Calories
9g Protein
14g Total Fat
53g Carbs
5% Health Score
Limit These
Calories
383k
19%

Fat
14g
22%

  Saturated Fat
8g
54%

Carbohydrates
53g
18%

  Sugar
4g
5%

Cholesterol
60mg
20%

Sodium
352mg
15%

Alcohol
0.34g
2%

Get Enough Of These
Protein
9g
19%

Vitamin B1
0.53mg
35%

Selenium
24µg
35%

Folate
117µg
29%

Calcium
267mg
27%

Vitamin B2
0.43mg
25%

Manganese
0.43mg
22%

Phosphorus
210mg
21%

Vitamin B3
3mg
19%

Iron
3mg
19%

Vitamin A
482IU
10%

Vitamin B12
0.41µg
7%

Fiber
1g
7%

Vitamin D
1µg
7%

Vitamin B5
0.61mg
6%

Magnesium
23mg
6%

Zinc
0.78mg
5%

Potassium
172mg
5%

Copper
0.1mg
5%

Vitamin B6
0.08mg
4%

Vitamin E
0.46mg
3%

Vitamin K
1µg
1%

covered percent of daily need
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Cornflakes have more genes than people do.

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