Hotcakes
Serving Size : 8
Ingredients for prepare Hotcakes
:
| Amount | Measure | Ingredient - Preparation Method |
| 4 | cups | all-purpose flour |
| 3/4 | cup | sugar |
| 2 | tablespoons | baking powder |
| 2 | cups | milk |
| 8 | tablespoons | unsalted butter - melted |
plus more for the griddle
hotcakes |
| 1 | large | egg |
| 2 | teaspoons | vanilla extract |
| 1/2 | teaspoon | yellow food coloring |
recipe Hotcakes
1) Stir the flour, sugar, and baking powder in a large bowl until
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mixed. In another bowl, beat the milk, melted butter, egg, vanilla, and food
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coloring until blended. Pour the wet ingredients into the dry ingredients and beat until just blended
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(it's better to leave a few lumps than to overmix and make tough hotcakes). The hotcakes will be
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lighter if you let this batter stand at room temperature for about 30 minutes, or refrigerate it up to 1
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day. 2) Heat a griddle or large heavy pan (cast iron is perfect) over medium heat.
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The griddle is hot enough when a drop of water skitters quickly across the surface.
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Brush the griddle with a little melted butter. Pour about 1/3 cup of batter for
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each hotcake, leaving a little space between the hotcakes to make it
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easy to turn them. Cook them until golden brown underneath (lift a corner to peek) and bubbles start to
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pop on the topsides. Flip the hotcakes carefully and cook them until the
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undersides are golden brown. Repeat with the rest of the batter. Serve hot with butter
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and maple syrup.
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