Buttermilk & Sherry Hotcakes Recipe
Ingredients
| Egg | 1 , separated | |
| Buttermilk | 3/4 Cup (16 tbs) | |
| Salad oil | 1 Tablespoon | |
| 2 tablespoons cream sherry | ||
| All purpose flour | 2/3 Cup (16 tbs) | |
| 2 tablespoons cornmal | ||
| 1/2 teaspoon each baking powder and soda | ||
| Salt | 1/4 Teaspoon | |
| Butter or margarine | ||
Directions
In a medium-size bowl, beat egg white just until stiff, moist peaks form.
In a large bowl, beat egg yolk, buttermilk, oil, and sherry together until frothy; then blend in flour, cornmeal, baking powder, soda, and salt.
Fold beaten white into buttermilk mixture.
Preheat a griddle or large frying pan over medium heat; when hot, melt enough butter to coat cooking surface.
Spoon batter, about 3 tablespoons for each cake, onto griddle; spread batter to make 3-inch circles.
Cook until tops are bubbly and appear dry; turn and cook other sides until browned.
Add butter as needed.
In a large bowl, beat egg yolk, buttermilk, oil, and sherry together until frothy; then blend in flour, cornmeal, baking powder, soda, and salt.
Fold beaten white into buttermilk mixture.
Preheat a griddle or large frying pan over medium heat; when hot, melt enough butter to coat cooking surface.
Spoon batter, about 3 tablespoons for each cake, onto griddle; spread batter to make 3-inch circles.
Cook until tops are bubbly and appear dry; turn and cook other sides until browned.
Add butter as needed.
Chef
