HOT CAKES
Provided by Robin Finn
Categories breakfast, brunch, dinner, main course, side dish
Time 15m
Yield 10 pancakes
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 156, UnsaturatedFat 5 grams, Carbohydrate 19 grams, Fat 7 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 1 gram, Sodium 198 milligrams, Sugar 3 grams, TransFat 0 grams
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