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Hearty Hotcakes Recipe

Photo by: Taste of Home

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In her Everett, Ontario kitchen, Nancy Horsburgh blends buttermilk with cornmeal and two kinds of flour to make these filling pancakes that are sure to wake up your family and keep 'em going until lunch. The oats give these golden hotcakes a bit of crunch.

This recipe is:

Healthy

Quick

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16 Servings
Prep/Total Time: 25 min.

Ingredients

1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup cornmeal
1/2 cup quick-cooking oats
2 tablespoons sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2-1/2 cups buttermilk
3 tablespoons butter, melted
Maple syrup or topping of your choice

Directions

In a large bowl, combine the dry ingredients. In a small bowl, beat egg, buttermilk and butter; stir into dry ingredients just until moistened.
Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top. Cook until second side is golden brown. Serve with syrup or topping of your choice. Yield: 16 hotcakes.

Nutritional Analysis: One hotcake (prepared with 1% buttermilk; calculated without toppings) equals 111 calories, 3 g fat (0 saturated fat), 15 mg cholesterol, 189 mg sodium, 17 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Hearty Hotcakes published in Quick Cooking November/December 2000, p36