{"id":22937,"date":"2015-09-03T08:34:07","date_gmt":"2015-09-03T13:34:07","guid":{"rendered":"http:\/\/ou.org\/life\/?p=22937"},"modified":"2017-04-19T01:13:52","modified_gmt":"2017-04-19T06:13:52","slug":"hot_cakes","status":"publish","type":"post","link":"https:\/\/www.ou.org\/life\/food\/recipes\/hot_cakes\/","title":{"rendered":"Hot Cakes"},"content":{"rendered":"

Faye Levy, OUcooking.org Columnist – Food by Faye<\/i> says:<\/b><\/p>\n

Here is a recipe for hot cakes from \u201cThe Settlement Cookbook,\u201d originally published in 1901. When I was growing up, this was the cookbook that my mother consulted for baking. In our family and in our circle of friends, she was known for her delicious cakes.<\/p>\n

Unlike most recipes for pancakes or griddle cakes, this recipe uses three kinds of flour.<\/p>\n

Combination Hot Cakes<\/u><\/h3>\n

8 servings<\/p>\n

Ingredients<\/span>:<\/h4>\n
    \n
  • 1 Tablespoon shortening<\/em><\/li>\n
  • 1 Tablespoon sugar<\/em><\/li>\n
  • 2 eggs<\/em><\/li>\n
  • \u00bd teaspoon salt<\/em><\/li>\n
  • 1 teaspoon baking soda<\/em><\/li>\n
  • 2\u00bd cups sour milk or buttermilk<\/em><\/li>\n
  • 1 cup wheat flour<\/em><\/li>\n
  • 1 cup barley flour<\/em><\/li>\n
  • 1 cup corn flour<\/em><\/li>\n<\/ul>\n

    Instructions<\/span>:<\/h4>\n
      \n
    1. Cream shortening and sugar<\/li>\n
    2. Add well beaten eggs, salt, and the soda dissolved in the sour milk<\/li>\n
    3. Mix the flours well and stir in gradually to make a smooth batter<\/li>\n
    4. Bake on a hot, greased griddle. (See below).<\/li>\n<\/ol>\n

      To Bake Griddle Cakes<\/span>:<\/h4>\n
        \n
      1. Heat a griddle or skillet and test temperature by sprinkling with a few drops of water. If water disappears at once, the griddle is too hot. If it flattens out and boils, the griddle is not hot enough. If the drops bounce, the griddle is ready for use.<\/li>\n
      2. Brush lightly with fat, using a pastry brush.<\/li>\n
      3. Pour batter in uniform amounts from a pitcher, or from the tip of a large spoon.<\/li>\n
      4. When cakes are full of bubbles turn with a pancake turner and brown other side.<\/li>\n
      5. Turn only once.<\/li>\n<\/ol>\n
        \n

        Tamar Ansh, OUcooking.org Columnist – Nutritious and Delicious<\/i> says:<\/b><\/p>\n

        I’m not sure if this is what your mother used to make as “hot cakes” but they are certainly unleavened and you can cut them in half lengthwise and serve them with whatever you like. (Eggs, tuna, lox and cream cheese…) Best of all, besides being yeast free, they only take minutes to make.<\/p>\n

        Puffed Matzah\u00a0Bread Rolls<\/u><\/h3>\n

        This is a great, easy alternative bread recipe that literally takes less than 10 minutes from start to in the oven\u2026<\/em><\/p>\n

        Ingredients<\/span>:<\/h4>\n
          \n
        • 2 cups matzah\u00a0meal<\/em><\/li>\n
        • 1 teaspoon salt<\/em><\/li>\n
        • 1 Tablespoon sugar<\/em><\/li>\n
        • 1 cup hot water<\/em><\/li>\n
        • \u00bd cup oil<\/em><\/li>\n
        • 4 eggs<\/em><\/li>\n<\/ul>\n

          Instructions<\/span>:<\/h4>\n
            \n
          1. Preheat the oven to 375\u00b0F (190\u00b0C)<\/li>\n
          2. Combine the matzah meal, salt, and sugar; set aside.<\/li>\n
          3. In the mixing bowl, add the hot water and the oil. Add in the dry ingredients. Start to beat it together, adding the eggs one at a time. It should turn into a thick batter.<\/li>\n
          4. My mother (from whom I learned this recipe) says to let the batter stand for 15 minutes at this point, before forming the rolls. I did it right away, straight from the bowl and it worked just fine.<\/li>\n
          5. Wet your hands slightly and form small, oblong or round rolls. Lay them out on a lined baking tray, with a small amount of space between them. These rolls shape very similarly to regular kneidalach.<\/li>\n
          6. Bake for 50 minutes, until they are slightly cracked and golden brown, top and bottom. Cool on a wire rack.<\/li>\n<\/ol>\n
            \n

            Norene Gilletz, OUcooking.org Columnist – The Flavor of Memory<\/i> says:<\/b><\/p>\n

            Hot Cakes\u00a0Are Pan-Tastic!<\/u><\/h3>\n

            Hot cakes, griddle cakes and flapjacks are other names used for American\/Canadian breakfast pancakes. They contain eggs, flour, sugar, milk or buttermilk, with baking powder added to make them light. Blintzes and crepes are pancakes which are paper-thin and don\u2019t usually contain leavening; they\u2019re usually wrapped around a sweet or savory filling (e.g., cheese, fruit, veggies, etc).<\/p>\n

            Pancake batter is either ladled or poured into a hot frying pan or onto a griddle (thus the name griddlecakes) to form a circle about \u00bc-inch thick. Cook until bubbles show on the topside of the pancakes, then flip them over (so maybe they should be called flip-jacks?) and cook 2 minutes more, until golden.<\/p>\n

            You can make them in a range of sizes, from miniatures (silver dollar pancakes, about 2 inches in diameter) to man-sized (about the size of a dinner plate)! You can add vanilla extract and cinnamon to the batter or, for variety, add blueberries, strawberries, chopped apples or chocolate chips. Serve with pure maple syrup, pancake syrup or honey. They can be topped with assorted fresh fruits – and perhaps a dollop of whipped cream!<\/p>\n

            When you make these \u201cpan-tastic\u201d pancakes for your family, they\u2019ll disappear in moments \u2013 and thus comes the expression, \u201cselling like hot cakes!\u201d<\/p>\n

            \n

            Norene\u2019s Buttermilk\u00a0Pancakes<\/u><\/h3>\n

            Yield: about fourteen 4-inch pancakes.<\/i><\/p>\n

            Children love it when you \u201cwrite\u201d their initials with pancake batter! Pour batter into the skillet to form the desired letters of the alphabet.<\/p>\n

            Ingredients<\/span>:<\/h4>\n
              \n
            • 1\u00bc cups flour<\/em><\/li>\n
            • 1 Tablespoon sugar<\/em><\/li>\n
            • \u00bd teaspoon\u00a0salt<\/em><\/li>\n
            • 1 teaspoon baking powder<\/em><\/li>\n
            • \u00bd teaspoon baking soda<\/em><\/li>\n
            • 1\u00bc cups buttermilk<\/em><\/li>\n
            • 2 Tablespoon oil or melted butter<\/em><\/li>\n<\/ul>\n

              Instructions<\/span>:<\/h4>\n
                \n
              1. In a food processor fitted with the steel blade, combine dry ingredients and process for 3 or 4 seconds. Add remaining ingredients and process 6 to 8 seconds, until smooth, scraping down sides of bowl if necessary. Do not overprocess.<\/li>\n
              2. Pour onto hot, lightly greased griddle or skillet and cook until bubbles appear on the top side. Turn pancakes over and brown on the other side.<\/li>\n<\/ol>\n

                Serve with maple syrup or honey.<\/em><\/p>\n

                To make chocolate pancakes, prepare batter as directed but add 3 Tablespoons cocoa with dry ingredients. Use 3 Tablespoons sugar and 1-1\/3 cups low-fat or regular milk. Serve pancakes with chocolate syrup.<\/em><\/p>\n

                Source: The Food Processor Bible (Whitecap Books)<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

                Faye Levy, OUcooking.org Columnist – Food by Faye says: Here is a recipe for hot cakes from \u201cThe Settlement Cookbook,\u201d originally published in 1901. When I was growing up, this was the cookbook that my mother consulted for baking. In our family and in our circle of friends, she was known for her delicious cakes.<\/p>\n","protected":false},"author":10,"featured_media":46289,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[8],"tags":[],"class_list":["post-22937","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"yoast_head":"\nHot Cakes - OU Life<\/title>\n<meta name=\"description\" content=\"Recipes for Hot Cakes including combination hot cakes, puffed matzo bread rolls, and Norene\u2019s buttermilk pancakes from OU columnists.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ou.org\/life\/food\/recipes\/hot_cakes\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Hot Cakes - 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