Hopi hotcakes PDF Print E-mail

Hopi Hotcakes

Using the blue cornmeal will give a beautiful bluish tint to your hotcakes. Add blueberries for a matching color and memorable flavor.

1/3 cup quick-cooking rolled oats
1/3 cup all-purpose flour
1/3 cup blue cornmeal
2 tablespoons brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt, optional
2 large eggs, separated
1 cup buttermilk

Combine all dry ingredients together in large mixing bowl.

In a separate bowl, slightly beat egg yolks. Slowly add buttermilk to egg yolks. Next add egg mixture to dry ingredients, stirring until moist. Beat egg whites until stiff; then fold into batter.

Prepare large skillet or griddle by brushing with vegetable oil. Heat. Spoon batter onto griddle (about 1/2 cup per hotcake). Turn when bubbles form on surface.

Serve with blueberries, applesauce, syrup, preserves or any of your favorite condiments.

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Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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