Hot Cakes
Published March 12, 2011
Andrew Scrivani for The New York Times
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
½ cup cornmeal
1 tablespoon sugar
½ teaspoon salt
1 cup boiling water
2 eggs, separated
1 cup flour
1 tablespoon baking powder
1 cup milk
¼ cup peanut, vegetable or corn oil
Nutritional analysis per serving
19 grams carbs; 34 milligrams cholesterol; 156 calories; 2 grams monosaturated fat; 3 grams polyunsaturated fat; 1 gram saturated fat; 7 grams fat; 1 gram fiber; 198 milligrams sodium; 4 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the cornmeal, sugar and salt in a saucepan.
- Step 2
Pour boiling water over, stirring constantly with a whisk. Cook, stirring, about two minutes and let cool. Add the egg yolks.
- Step 3
Sift together the flour and baking powder and stir it into the batter. Add the milk and oil.
- Step 4
Beat the egg whites until stiff and fold them in.
- Step 5
Lightly oil a griddle. Ladle about a third of a cup of the batter for each pancake. Cook until browned on one side. Turn and cook on the other side. Continue until all the batter is used.
- Step 6
Serve with syrup, preserves, jams or jellies.
Private Notes
Comments
I've had this recipe since it was first published in 1980 or so in the NYTimes as Kathleen Claiborne's Hot Cakes. It is, by far, the best pancake/hot cake recipe I've ever used. It uses more dishes than the average recipe, but it's definitely worth it.
Wonderful recipe! I loved the subtle corn flavor and fluffy, custard-y texture. I fried them in butter instead of oil, which made slathering with butter unnecessary. They were so good, I ate them without syrup or preserves. I'll never make traditional pancakes again.
Made vegan by subbing for 2 eggs = 3 tbs Just Egg & 3 tbs carbonated water; 1 cup milk=1 cup soy milk. So delicious!
Our family absolutely loves this recipe! Followed step by step over a cast iron to help the edges get crispy. So good!
Cornmeal pancakes are the best cakes one can make. Better than sourdough, better than buttermilk. I admit to using some vanilla in mine, and I use either buttermilk or a mixture of yogurt and milk for the liquid. I use Bob's medium grind cornmeal soaked in boiling water until cooled. The result is wonderfully flavored cakes.
I made this almost as written. It was tasty. Because we never have milk and use half-and-half when milk is required, I did some math and used 1 cup of half-and-half and 1 Tablespoon of oil - reaching the equivalent grams of fat. I am without a dishwasher and should have taken that into consideration. I will try again when my new dishwasher arrives. My usual recipe dirties one bowl, one spoon, one dry measuring cup and one wet measuring cup. This added a pan, a whisk and several bowls.