HOT CAKES

Hot Cakes image

Provided by Robin Finn

Categories breakfast, brunch, dinner, main course, side dish

Time 15m

Yield 10 pancakes

Number Of Ingredients 9

Ingredients

1/2 cup cornmeal
1 tablespoon sugar
1/2 teaspoon salt
1 cup boiling water
2 eggs, separated
1 cup flour
1 tablespoon baking powder
1 cup milk
1/4 cup peanut, vegetable or corn oil

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