Vegetarian
Hotcakes
Hotcakes, a breakfast recipe that can be made quickly in roughly 45 minutes, is a perfect choice for those following a lacto ovo vegetarian diet. It contains a colorful mixture of baking powder, egg, and other ingredients, and each serving covers 13% of your daily requirements of vitamins and minerals. Best made for breakfast or brunch, try Japanese Hotcakes, Piñon Hotcakes, or Hearty Hotcakes for similar options.
Ingredients
US
baking powder
2 Tbsps
free range eggs
1 large
flour
4 cups
milk
2 cups
sugar
1 Tbsp
unsalted butter
8 Tbsps
vanilla extract
2 tsps
yellow food coloring
0.5 tsps
Method
- Stir the flour, sugar, and baking powder in a large bowl until mixed.In another bowl, beat the milk, melted butter, egg, vanilla, and food coloring until blended.
- Pour the wet ingredients into the dry ingredients and beat until just blended (it's better to leave a few lumps than to overmix and make tough hotcakes). The hotcakes will be lighter if you let this batter stand at room temperature for about 30 minutes, or refrigerate it up to 1 day.
- Heat a griddle or large heavy pan (cast iron is perfect) over medium heat. The griddle is hot enough when a drop of water skitters quickly across the surface.
- Brush the griddle with a little melted butter.
- Pour about 1/3 cup of batter for each hotcake, leaving a little space between the hotcakes to make it easy to turn them. Cook them until golden brown underneath (lift a corner to peek) and bubbles start to pop on the topsides. Flip the hotcakes carefully and cook them until the undersides are golden brown. Repeat with the rest of the batter.
- Serve hot with butter and maple syrup.
Nutrition:
383 kcal
Carbs
53 g
Fat
14 g
Protein
9 g
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