13 October, 2015
Holly Hotcakes
Holly Hotcakes
Makes:8
Ingredients:
- 1 cup SR Flour
- 1 cup sparkling water
- 2 eggs, separated
- 2 tablespoons powdered milk
- 2 tablespoons oil
- 1 tablespoon caster sugar
- 1 teaspoon baking powder
Method:
- Place all ingredients except the egg whites into a mixing bowl and stir until just combined, it is ok to be lumpy still
- In a small mixing bowl whisk the egg whites until they are soft peaks
- Fold the egg whites through the batter gently and then sit for 10 minutes in the fridge
- Very quickly fold the batter again
- Pour 1/4 cup of the mixture into a warm heavy based frying pan that has a small amount of butter melted in it over a medium heat and cook for about 3 minutes or until you have lots of crater style bubbles in the batter of the uncooked side
- Flip your hotcake and cook for 1-2 minutes until golden on the other side
- Repeat until all the batter is cooked
Recipe Notes:
- Store in an airtight container under 27 degrees for a maximum of 3 days
- This recipe is freezer friendly
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.