HEAVENLY HOTS

HEAVENLY HOTS (2011)

(Serve these small, tender, custard like  hotcakes plain….they need nothing else)

DRY: ¼ cup flour, 3 tablespoons sugar, 1 tsp cornstarch, 1 tsp baking powder, pinch salt, ½ tsp baking soda.

WET: 2 cups sour cream, 3 large eggs, ½ tsp vanilla extract
Plus: A stick of margarine to grease griddle in between batches)

Heat oven to 200 degrees. You will be keeping the fresh hotcakes on a pie pan in here to keep warm.
Combine Wet ingredients.
Combine Dry ingredients.
Fold the dry into the wet ingredients.

Rub griddle with stick of margarine. Carefully put four dollops of batter onto HOT griddle.

Cover with a lid for about 1/12 -2 minutes till bubbles start to appear. Batter will be soft and creamy.

Turn over and let cook without a lid.

Slide onto pie pan and keep in oven, while you use up the rest of the batter.

NOTE: These small hotcakes are amazing. Their soft custard like texture is from the ratio of wet, creamy sour cream ( a lot) to flour ( a little). They taste divine and you will find yourself gobbling them up and asking for more.