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:

Equipment:

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:

covered percent of daily need