Description
Description: Light and airy hotcake recipe ideal for morning school classes. It is easily customizable with fruits or vegetables for more nutrition!
Ingredients
- 2 cups of all-purpose or whole wheat flour
- 2 tablespoons of sugar
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 1/2 cups milk
- 2 large eggs
- 2 tablespoons vegetable oils or melting butter
- Add-ins to add flavor 1 cup blueberries, chopped carrots, mashed banana, or oatmeal
Instructions
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In a large mixing bowl, put together the sugar, flour baking powder, and salt.
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In a separate bowl combine the eggs, milk, along with oils (or butter).
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Add the wet ingredients to the dry ingredients, and stir until they are just mixed. Make sure not to overmix the ingredients, so that they remain hotcakes light and fluffy.
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Prepare a non-stick skillet or griddle at medium temperature. Apply a light coating of grease, if required.
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Put 1/4 cup batter into the pan for every hotcake. Include any extra ingredients you wish to add to the batter while it cooks.
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The cook should be cooking until bubbles begin to form on the top and the edges appear set turn the pan over to cook till golden brown and crispy on the second aspect.
Notes
Modifications Include blueberries, bananas mashed, or chopped carrots for more nutrition.
Tips for Fluffiness Make sure not to mix too much batter in this recipe for hotcake mix.
Recipe Tips Make sure to use a low temperature to warrant that you don’t burn the hotcakes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Keywords: easy school breakfast, fluffy pancakes, hotcake mix recipe, quick pancake recipe, school-friendly hotcakes