Ila – who is now 17 months old – woke up at 5am this morning. She was perky, chatty, run-around-a-mouse-wheel awake.
I couldn’t think with the lack of sleep and need for breakfast, so following my oldest recipe seemed like a good idea. Hot cakes are pancakes made with buttermilk and whipped egg-whites. I started making them with my mother before I could walk. I don’t remember, but I wonder if it was also in the very early morning.
- 2 eggs – separated
- 2 cups buttermilk (or 1 cup milk plus 1 cup yogurt)
- 1 & 1/2 cups plain flour
- 1 teaspoon sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda (sodium bicarbonate)
- 1/2 teaspoon salt
- butter for frying
Mix together the dry ingredients. Stir together the egg yolks and buttermilk. Add the egg/milk mix to the dry and stir well until lumps are gone. Beat the egg whites to peaks in a separate bowl and fold into the mix.
Ila, sat in her high chair in front of a giant caneware mixing bowl, helped with the measuring and pouring, the mixing and the folding.
Melt a nob of butter in the pan and drop in large spoonfuls of batter. Cook on one side until the edges are slightly dry and any bubbles that form in the surface pop and stay open. Flip and cook until slightly brown.
Serve with butter, maple syrup and fresh blueberries.