This summer I am lucky to be able to spend a lot of time in Colorado with my family. We have friends come and stay with us and we all take hikes, have lazy days and make big breakfasts. Ben Barnz and his family came to visit and he taught me this fantastic hot cakes recipe that he found online. Make it the night before or it is even better if the batter sits in the refrigerator for 2 or 3 days. Here it is:
1 cup flour
1 teaspoon sugar
¼ teaspoon salt
1 teaspoon baking powder
½ cup half and half
I found that if you add all the milk at once it gets too gloppy and frankly it scared me. So I just add the 1/2 and 1/2 first then it mixes up well and looks very thick.
Next add all the milk and it will look super “liquidy” (I know that is now a word) but that is just right.
** You don’t have to use cream at all, use whole milk or 2% if you are feeling like you need to be virtuous. Then just add half the liquid, stir it up, and then the rest.
Separate whites from yolks and beat whites until stiff. Gently fold in whites of eggs.
Next beat the egg yolks gently and add yolks to the batter.
– These are Ben’s hands, just so you don’t think I have big man hands!
6 tablespoons of butter
Melt the butter and gently add to the batter. (Well, so much for feeling virtuous with our 2% milk! It’s kind of like drinking a diet Coke while eating chocolate cake).
The batter lasts 5 days in the fridge and peaks around the 2 or 3rd day. It does separate in the refrigerator and it looks a little weird, but nothing is wrong, just mix it up and it’s good to go.
For a topping I get frozen berries and cook them with 100% pure maple syrup until it becomes a little thick. For an extra treat I whip up some heavy cream and spread in on before the berry syrup.
You can also make up any topping you like, I spread a thin layer of almond butter on mine.