Recipe for cooking hopi hotcakes

AmerIndian Recipes :: AmerIndian Breads

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

1/3 c. quick-cooking rolled oats
1/3 c. flour
1/3 c. blue cornmeal
2 Tbsp. brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt, optional
2 large eggs, separated
1 c. 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 canola (or other vegetable) oil. Heat. Spoon batter onto griddle (about 1/2 c. per hotcake). Turn when bubbles form on surface.

Serve with blueberries, applesauce, syrup, preserves or any of your favorite condiments.