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    Hopi Hotcake's


    Source of Recipe


    Aunt Saunny

    Using the blue cornmeal will give a beautiful bluish tint to your
    hotcakes.
    Add blueberries for a matching color and memorable flavor.
    1/3 cup quick-cooking rolled oats
    1/3 cup flour
    1/3 cup blue cornmeal
    2 tablespoons brown sugar
    1 teaspoon baking powder
    1/2 teaspoon baking soda
    1/4 teaspoon salt, optional
    2 large eggs, separated
    1 cup buttermilk

    Combine all dry ingredients together in large mixing bowl.
    In a separate bowl, slightly beat egg yolks. Slowly add buttermilk to egg yolks. Next add egg mixture to dry ingredients, stirring until moist. Beat egg whites until stiff; then fold into batter. Prepare large skillet or griddle by brushing with vegetable oil. Heat. Spoon
    batter onto griddle (about 1/2 cup per hotcake). Turn when bubbles form on surface. Serve with blueberries,applesauce, syrup, preserves or any of your favorite condiments.



 

 

 

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