Updated 6.19.21.
I have a file in my filing cabinet full of recipes. Actually, the file has now been removed from my cabinet as it’s overflowing with recipes and no longer fits neatly next to the other files.
While searching for a chicken stock recipe I knew was in the file I came across a page that looks like my grandma may have cut out of a recipe book. The title of the page is Pancakes, Waffles, and Soups. I can’t even begin to imagine why soup was lumped in with pancakes and waffles. I passed on a recipe for Sour Milk Pancakes because I couldn’t figure out what “milk, sour” meant and instead went for this recipe because it called for buttermilk, and I have plenty of buttermilk leftover after making Buttermilk Bread.
The term “Hot Cakes” has always somewhat perplexed me. When I was a kid I used to order pancakes at McDonald’s for breakfast. Not hot cakes (how they’re listed on the menu) but pancakes. Other than on the McDonald’s menu, I’d never before heard the term hot cakes, and refused to use it when I ordered. Incidentally, they knew what I meant. I always ended up with pancakes.
I still have no idea what the difference is between a pancake and a hot cake; but I do know that pancakes aren’t as elaborate and labor-intensive to make as this hot cake recipe was. Despite the increased effort of this recipe, they seemed to taste about the same as a pancake. The good news is about this is… they taste great!
ingredients.
- 3 eggs
- 3 T. butter, melted
- 1 T. sugar
- 1 ½ c. flour
- 1 tsp. flour
- 1 tsp. baking powder
- ½ tsp. salt
- 1 ⅔ c. buttermilk
directions.
- Separate the yolks of the egg from the whites. Using an electric mixer, beat the egg whites at a high-speed until stiff.
- Beat egg yolks well in a mixing bowl. Blend melted butter and sugar into egg yolk.
- Sift flour before measuring.
- Sift flour, soda, baking powder and salt together and add to the egg yolk mixture alternately with the buttermilk. Beat until smooth.
- Fold in stiffly beaten egg whites.
- Bake on a hot griddle. When puffed on one side and full of bubbles, flip over and cook the other side. Makes approximately 10 6-inch hot cakes.
Recipe rating:
Food Snob 