Best 12 Hot Cakes Recipes

HEARTY COUNTRY HOT CAKES

Steps:

• Combine buttermilk, flour, sugar, farina, oil, egg, vanilla extract, baking powder, baking soda, and salt in a bowl. Beat using an electric mixer on low until just combined.
• Heat a lightly oiled griddle over medium-low heat. Drop batter by large spoonfuls onto the griddle and cook until middle is set, about 4 minutes. Flip and cook until golden brown on the other side, 3 to 5 minutes. Repeat with remaining batter.

HOT AND SPICY CHOLULA SEA BASS CEVICHE WITH ROASTED PEPPERS, GRILLED MASA CAKES, ROASTED CORN, AND CITRUS MARINADE

Steps:

• In a large bowl, combine the sea bass, lime juice, lemon juice, orange juice, and onion. Mix all of these ingredients together and let marinate for 4 hours, covered, in the refrigerator.
• Preheat a grill.
• Once the fish has marinated, add the cilantro, roasted peppers, corn, and season with salt and pepper.
• To make the masa cakes, combine the masa flour, eggs, and add a tablespoon of water at a time and form a paste. Make sure the paste is firm and not too watery. Form small pancake shapes and grill on each side for approximately 2 minutes.
• To serve, place the masa cakes on the plate and top with the sea bass ceviche. Drizzle the top with the hot pepper sauce for added heat.

HOT CAKES

Steps:

• Combine the cornmeal, sugar and salt in a saucepan.
• Pour boiling water over, stirring constantly with a whisk. Cook, stirring, about two minutes and let cool. Add the egg yolks.
• Sift together the flour and baking powder and stir it into the batter. Add the milk and oil.
• Beat the egg whites until stiff and fold them in.
• Lightly oil a griddle. Ladle about a third of a cup of the batter for each pancake. Cook until browned on one side. Turn and cook on the other side. Continue until all the batter is used.
• Serve with syrup, preserves, jams or jellies.

HOMEMADE BUCKWHEAT HOT CAKES

Steps:

• Mix all-purpose flour, buckwheat flour, and baking powder together in a bowl. Cut in shortening with 2 knives or a pastry blender until the mixture resembles coarse crumbs.
• Beat egg yolk lightly in a separate bowl. Mix in milk and molasses. Pour into the flour mixture; mix batter until no dry spots remain.
• Beat egg white in a separate bowl until stiff. Fold into the batter.
• Heat a lightly oiled griddle over medium heat. Pour batter into 4-inch cakes on the griddle. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

BANANA HOT CAKES

Steps:

• In a small bowl, beat butter and honey until smooth. Stir in pecans; set aside. , In a large bowl, combine the flour, sugar, baking powder, salt and cinnamon. In a small bowl, whisk the egg, milk, bananas, oil and lemon juice; stir unto dry ingredients just until moistened., Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Serve with honey pecan butter and syrup if desired.

MINI HOT CHOCOLATE CAKES

Steps:

• Heat oven to 450°F. Grease bottom and side of six 6-ounce custard cups with shortening. In 2-quart saucepan, melt chocolate and butter over low heat, stirring frequently. Cool slightly.
• Meanwhile, in large bowl, beat eggs and egg yolks with wire whisk or hand beater until well blended. Beat in 1 1/2 cups powdered sugar. Beat in melted chocolate mixture and flour. Divide batter evenly among custard cups.
• Bake 11 to 13 minutes or until sides are set and cakes feel soft when touched in center. Run small knife or metal spatula along sides of cakes to loosen. Immediately turn upside down onto individual plates; remove cups. Sprinkle with additional powdered sugar. Top with pie filling. Serve warm.

HEALTHY HOT CAKES

Steps:

• In a large bowl, mix together the whole-wheat flour, unbleached white flour, buckwheat flour, oat bran or wheat germ, brown sugar, baking powder, baking soda and salt.
• In a second bowl, combine the milk or yogurt, egg white and egg. Beat until frothy, then add the vegetable oil and beat to mix. Using a rubber spatula, fold this mixture into the large bowl. Stir only until ingredients are incorporated - do not overbeat. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
• Remove batter from refrigerator. Heat a nonstick griddle or skillet. Apply an additional swab of oil if necessary. Using a 4-ounce measuring cup, pour the batter for one cake onto the griddle and cook for about 3 minutes, or until the top is full of bubbles. Then flip the cake over with a spatula and cook for another minute. Repeat with remaining batter. Serve with amber maple syrup, apple compote (recipe follows) or berry puree (recipe follows).

POTATO HOT CAKES WITH CHEDDAR CREAM AND SALSA VERDE

Steps:

• Heat oven to 450 degrees.
• Arrange potatoes, cut side down, on a large parchment-lined baking sheet. Bake for 35 minutes or until crisp and golden-brown on the outside and soft inside; cooking time will vary depending on the size of your potatoes, but you want the flesh to be soft enough to mash.
• Make the Cheddar cream: In a small bowl, combine Cheddar and sour cream. Add freshly ground black pepper to taste.
• Make the salsa: In a bowl, mix the herbs, capers and garlic with about 1/3 cup/60 milliliters of oil and a generous pinch of salt.
• Once the potatoes are cool enough to handle (about 15 minutes), peel away and discard (or eat) the skins, being careful not to lose too much flesh. Use a potato masher to mash the flesh until smooth or chunky, as you like. Transfer about 1 1/4 cups/230 grams of the mashed potatoes to a mixing bowl. (Save any extra mash for another use.)
• Add lemon zest, beaten eggs, 1/4 teaspoon salt and a few grinds of black pepper and mix until eggs are completely incorporated. Your batter will look like glossy, runny mashed potato.
• Fry the hot cakes: Add 2 tablespoons of oil to a large nonstick frying pan and place over medium-high heat. Spoon about 1/4 cup of batter per hot cake into the pan and fry for 4 to 5 minutes, turning over once, until crisp and golden on both sides. Set aside on a paper towel-lined plate and keep warm. If you have more batter, add a final tablespoon of oil to the pan and fry the remainder in the same way. You may want to turn the heat down for the second batch if the oil is getting too hot.
• When ready to serve, fry the eggs in the same pan, using additional oil if necessary.
• Stir lemon juice into salsa. Divide the hot cakes between plates and top with the eggs, the Cheddar cream and then salsa verde; the salsa should cover a bit of the cream but not all of it. Sprinkle with the mustard seeds (if using) and serve.

MINI HOT FUDGE CAKES AND STRAWBERRY HEARTS

Steps:

• Make, bake and cool Mini Hot Fudge Cakes as directed on side of cake mix box.
• Place each cake on dessert plate. For each dessert, slice 2 or 3 strawberries. To make slices look like hearts, cut small "V" at rounded end of each slice, using small sharp knife. Randomly place strawberry slices around cakes. Serve warm with ice cream.

GRAMA'S BUTTERMILK HOT CAKES

Steps:

• Sift dry ingredients together and form a well in the center of the bowl. Add wet ingredients and stir just until mixed. There will be some lumps. Allow mixture to sit for a few minutes. Cook on hot griddle until bubbles form on edges of cakes. Eat!

LIGHT AS A FEATHER HOT CAKES

Steps:

• 1. i use a big bowl,and wire wisk to mix all this together.then have a heated greased pancake griddle,or and electric skillet,and drop batter about 1/4 cup at a time,or less,depends on the size you want your pancakes to be,brown on one side,when bubbles are dry at the top of pancake,flip over and cook the other side.spray pam between each batch on skillet ,this pancake just absorbs the syrup,its a very light one,not heavy.

INDIVIDUAL HOT FUDGE SUNDAE CAKES

Steps:

• 1. Heat oven to 350°F. In small bowl, combine flour, sugar, 2 tablespoons cocoa and baking powder mix well. Add milk, margarine and vanilla blend well. Spoon evenly into 6 ungreased 10-oz. custard cups. Place cups in 15x10x1-inch baking pan.2. In small bowl, combine brown sugar and 1/4 cup cocoa mix well. Spoon 2 to 3 tablespoons mixture evenly over batter in each cup. Pour 1/4 cup hot water evenly over sugar mixture in each cup.3. Bake at 350°F. for 20 to 25 minutes or until center is set and firm to the touch. Serve warm. If desired, sprinkle with powdered sugar, or serve with nonfat frozen yogurt or light whipped topping.*TIP:* To decorate top of each dessert with powdered sugar, cut stencil of favorite holiday shape from paper, or use paper doily. Place stencil on dessert dust with powdered sugar. Remove stencil.High Altitude (above 3500 feet): No change.Nutrition Information Per Serving: Serving Size: 1/6 of Recipe * Calories: 320 * Calories from Fat: 45 * % Daily Value: Total Fat: 5 g 8% * Saturated Fat: 1 g 5% * Cholesterol: 0 mg 0% * Sodium: 150 mg 6% * Total Carbohydrate: 64 g 21% * Dietary Fiber: 2 g 8% * Sugars: 45 g * Protein: 4 g * Vitamin A: 4% * Vitamin C: 0% * Calcium: 10% * Iron: 15% * Dietary Exchanges: 1 1/2 Starch, 2 1/2 Fruit, 1 Fat or 4 Carbohydrate, 1 Fat