Hearty Hotcakes Recipe

5 2 4
Hearty Hotcakes Recipe
Hearty Hotcakes Recipe photo by Taste of Home
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Hearty Hotcakes Recipe

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5 2 4
Publisher Photo
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.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
8 servings
TOTAL TIME:
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 or margarine, melted
  • Maple syrup or topping of your choice

Directions

In a 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.
Originally published as Hearty Hotcakes in Quick Cooking December 2000, p36

Nutritional Facts

2 pancakes: 222 calories, 6g fat (3g saturated fat), 41mg cholesterol, 372mg sodium, 34g carbohydrate (7g sugars, 2g fiber), 7g protein. Diabetic Exchanges: 2 starch, 1 fat.

  • 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 or margarine, melted
  • Maple syrup or topping of your choice
  1. In a 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.
Originally published as Hearty Hotcakes in Quick Cooking December 2000, p36

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Reviews forHearty Hotcakes

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MY REVIEW
dublinlab User ID: 1682119 244228
Reviewed Feb. 21, 2016

"These are delicious. It's maple syrup season so l'll be making these a lot in the next few weeks. Janet. VFE"

MY REVIEW
Joyful Cooking User ID: 4460925 28837
Reviewed Jan. 2, 2010

"These hotcakes are a family favorite. The butter makes them crisp and the oatmeal adds texture."

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