|Cooking in Cajun Country|
|by Karl Breaux|
Travel through southern Louisiana and you'll quickly learn that Cajun cooking is more than a heavy dose of black pepper or a splash of tangy hot s...
1 - 10 of 30 for hotcakes
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Heat oil; add flour and stir until bubbly. Add dry ingredients, except chili powder. Mix water, tomato sauce, and chili powder; add to mixture in ...
Mix only until blended. Bake on greased griddle. Makes 18-20 (6 inch) hotcakes.
Mix ingredients. Melt about 1/4 teaspoon butter in bottom of a non-stick skillet. Pour in batter and holding skillet, spread batter as thin as ...
Mix dry ingredients together. Add egg, milk and shortening. Mix. Add mashed bananas and drop on hot griddle (greased). Brown on both sides and serve.
Beat egg whites and let set until ready for them. Beat egg yolks and sugar. Add melted butter. Sift flour, soda, salt, and then add alternately with ...
Sift dry ingredients into a bowl. Drop in egg yolks. Add buttermilk and beat well, then add melted shortening, mix thoroughly. Fold in egg whites ...
Stir oats and ... until just combined. Cook on a lightly greased hot griddle until bubbles appear and underside is golden brown. Turn once. 12 hotcakes.
Combine all ingredients except butter. Melt butter in skillet. Spoon 2 heaping tablespoons of batter in skillet. Flatten with spatula. Cook over ...
Beat the eggs. ... milk. Makes 12-18 hotcakes. Here's how ... over the top of mine in the refrigerator and this works great, and lets the pressure escape.
Mix first 4 ... in 1/2 cup portions. Beat egg whites until stiff. Beat yolks. Add yolks, fold in whites. Add 3/4 cube butter. Cook as hotcakes. Serves 4.
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