Try this Hotcakes recipe, or contribute your own.
Suggest a better description1) 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 (its 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. 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. Recipe By : Sylvia Woods File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (159g) | ||
Recipe Makes: 8 | ||
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Calories: 562 | ||
Calories from Fat: 117 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13g | 17 % | |
Saturated Fat 7.8g | 39 % | |
Monounsaturated Fat 3.4g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 58.2mg | 18 % | |
Sodium 1082.7mg | 37 % | |
Potassium 115mg | 3 % | |
Total Carbohydrate 104.4g | 31 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 102.7g | ||
Protein 7.6g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 562
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