Homemade Easy Hot Cake Recipes

HEARTY COUNTRY HOT CAKES

Steps:

• Combine buttermilk, flour, sugar, farina, oil, egg, vanilla extract, baking powder, baking soda, and salt in a bowl. Beat using an electric mixer on low until just combined.
• Heat a lightly oiled griddle over medium-low heat. Drop batter by large spoonfuls onto the griddle and cook until middle is set, about 4 minutes. Flip and cook until golden brown on the other side, 3 to 5 minutes. Repeat with remaining batter.

GRANDMA CADDELL'S HOT CAKES

Steps:

• Mix all dry ingredients in a med. size bowl.
• Then add enough milk and stir until smooth.
• Add eggs.
• Add vanilla.
• Stir again.
• If needed, add more milk. The batter should be a bit on the thin consistency side.
• Let these set for about 5 min, and they will thicken a little.
• Drop batter on either a ungreased griddle, or a non stick fry pan on medium heat. The first pancake is always the test to see if your pan is on the right heat. You can make these any size you want, but grapefruit size is the way grandma always made them.
• This recipe can also be halved. And, these freeze up great! I freeze them for my family for a quick breakfast, or after school snack.

HOMEMADE EASY HOT CAKE RECIPE

Steps:

• Sift the flour. In a mixing bowl, combine sifted flour, salt and baking powder.
• Now take a second bowl. Combine the egg, sugar, melted butter and milk. Next, slowly add egg mixture to the flour mixture.
• Whisk until the batter is smooth like thin cream. Allow batter to rest 10 minutes.
• Next heat a frying pan on medium heat and brush the pan with a little melted butter. Pour the batter on the pan using a small ladle about 1/4 cup or 30 ml, making a basic pancake that about 5 to 6 inches in diameter. Cook both sides until nicely golden brown.
• Serve your hot cake with jam or your favorite syrup.

HOT CAKES

Steps:

• Mix all the ingredients in the order given. Heat a frying pan or grill to medium low temperature. Place a teaspoon of cooking oil or a non stick spray into pan. Butter also works. Use a tablespoon to drop batter into pan. Cook batter until bubbles form on the top of the pancake and then turn over and cook until done. Repeat process until all have been made.

HOT CAKES

Steps:

• Combine the cornmeal, sugar and salt in a saucepan.
• Pour boiling water over, stirring constantly with a whisk. Cook, stirring, about two minutes and let cool. Add the egg yolks.
• Sift together the flour and baking powder and stir it into the batter. Add the milk and oil.
• Beat the egg whites until stiff and fold them in.
• 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.
• Serve with syrup, preserves, jams or jellies.

HOT MILK CAKE

Steps:

• Preheat oven to 350°F.
• Beat eggs on high until thick, (5 minutes).
• Gradually add sugar and beat until light and fluffy.
• Combine flour and baking powder.
• Add to batter and beat on low until smooth.
• Add vanilla.
• In saucepan, heat milk and butter just until the butter melts.
• Add to batter, beat until combined.
• Pour into a well-greased 13x9 pan.
• Bake for 35 minutes.
• Test for doneness.

HOT MILK CAKE

Steps:

• Preheat oven to 350°. In a large bowl, beat eggs on high speed for 5 minutes or until thick and lemon-colored. Gradually add sugar, beating until mixture is light and fluffy. Beat in vanilla. Combine flour and baking powder; gradually add to batter beating on low speed until smooth. , In a small saucepan, heat milk and butter just until butter is melted. Gradually add to batter; beat just until combined. , Pour into a greased 13x9-in. baking pan. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool on a wire rack.

HOT MILK CAKE

Steps:

• Preheat the oven to 325 degrees. Lightly butter and flour two 9-inch round baking pans; set aside. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, combine eggs and sugar. Beat until very thick and the batter falls from the whisk in a thick ribbon, 4 to 5 minutes. Beat in vanilla.
• Meanwhile, heat milk and butter until simmering in a small saucepan. Add to the egg mixture in a slow, steady stream as you continue beating until combined. Gradually add dry ingredients and beat on low speed until just combined (or remove the bowl from the mixer and fold in dry ingredients until just combined). Pour the batter into the prepared pans. Bake until golden brown and starting to pull away from the sides of the pans, 55 to 60 minutes.
• Remove from oven and cool on a wire rack for 15 minutes. Using an offset spatula or a knife, loosen cakes from pans. Invert onto a wire rack to cool completely. Re-invert one cake layer onto a serving plate; spread with 1 cup frosting. Top with remaining cake layer, spread frosting over the sides and top of cake to cover, and serve.

HOT COCOA CAKE

Steps:

• Preheat the oven to 350° F. Spray a Bundt pan with nonstick cooking spray, and set aside.
• In a stand mixer fitted with the paddle attachment, combine the sugar and butter on medium speed until the mixture resembles wet sand. Add the sour cream and mix in well. Add the eggs and then the egg whites, one at a time, beating well after each egg is added. Once all of the eggs are in, add the vanilla extract.
• Combine the coffee powder with the hot water. Add to the mixing bowl.
• In a separate bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Mix until homogeneous.
• Remove the bowl from the mixer and sift the dry ingredients into the mixture. Use a spatula to mix gently until all of the ingredients are completely combined. Add the chocolate chips and mix gently until evenly.
• Pour the batter into the Bundt pan and bake for 50 to 55 minutes, until a toothpick comes out clean. Cool for 10 minutes in the pan, then release onto a cake circle or a plate.