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Hotcakes

Hotcakes

By Emily Ricci
0’ Prep time
45’ Cook time
45’ Total time
383 Calories
8 Serving

Summary

The recipe Hotcakes can be made in roughly 45 minutes. This recipe serves 8. This breakfast has 384 calories, 9g of protein, and 15g of fat per serving. For 47 cents per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. 2 people were impressed by this recipe. A mixture of baking powder, egg, food coloring, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Foodista. It is a good option if you're following a lacto ovo vegetarian diet. Overall, this recipe earns a solid spoonacular score of 44%. Try Japanese Hotcakes, Piñon Hotcakes, and Hearty Hotcakes for similar recipes.
Emily Ricci 0 Followers

Step by Step

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Step 1

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

Ingredient

  • egg
    egg
    1 large
  • sugar
    sugar
    1 tbsp
  • baking powder
    baking powder
    2 tbsps
  • vanilla extract
    vanilla extract
    2 teaspoons
  • milk
    milk
    488 milliliters
  • wheat flour
    wheat flour
    500 grams
  • unsalted butter
    unsalted butter
    8 tbsps
  • yellow food color
    yellow food color
    0.5 teaspoons

Nutrition Facts

View nutrition facts
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