Print Recipe

Hopi Hotcakes

RG

Using the blue cornmeal will give a beautiful bluish tint to your hotcakes. Add blueberries for a matching color and memorable flavor.

Ingredients

  • 1/3 cup quick-cooking rolled oats
  • 1/3 cup all-purpose 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

Instructions

  1. Combine all dry ingredients together in large mixing bowl.
  2. 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.
  3. 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.
  4. Serve with blueberries, applesauce, syrup, preserves or any of your favorite condiments.

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