Sunshine Hot Cakes

A stack of 4 hotcakes packed with carrots, corn, Cheddar & green onions

PC Organics All-Purpose Flour, Unbleached

Sunshine Hot Cakes

Kids love hand-held foods they can dip. These little hot cakes fit the bill, and are packed with veg...

Kids love hand-held foods they can dip. These little hot cakes fit the bill, and are packed with veggies too.

  • Level: Intermediate
  • Preparation: 20 mins
  • Ready in: 24 mins
  • Serves: 5
  • Dish Type: Canadian
  • Season: Winter
  • Course: Main
  • Main Ingredient: Flour
  • Amount Per Serving

    % Daily Value

  • Calories

    220 cal

  • Total Fat

    11 g

  • Sodium

    640 mg

  • Total Carbohydrate

    20 g

  • Dietary Fiber

    2 g

  • Protein

    11 g

Sunshine Hot Cakes

A stack of 4 hotcakes packed with carrots, corn, Cheddar & green onions

PC Organics All-Purpose Flour, Unbleached

  • Amount Per Serving

    % Daily Value

  • Calories

    220 cal

  • Total Fat

    11 g

  • Sodium

    640 mg

  • Total Carbohydrate

    20 g

  • Dietary Fiber

    2 g

  • Protein

    11 g

How to make

Ingredients

  • 3

    Eggs
  • 3 tbsp (45 mL)

    2% milk
  • 1/2 cup (125 mL)

    PC® Organics All Purpose Flour - Unbleached
  • 1 tsp (5 mL)

    Baking powder
  • 1 tsp (5 mL)

    Ground PC Italian Seasoning Grinder
  • 3/4 tsp (4 mL)

    Salt
  • 1-1/2 cup (375 mL)

    Shredded PC® Organics Carrots
  • 1/2 cup (125 mL)

    Drained PC® Blue Menu®Peaches & Cream Whole Kernel Corn
  • 1 cup (250 mL)

    Shredded PC®1-Year Old Canadian White Cheddar Cheese
  • 3 tbsp (45 mL)

    Thinly sliced PC® Organics Green Onions

How to make

  • Step 1

    In small bowl, whisk together eggs and milk. In another bowl, stir together flour, baking powder, grinder and salt. In large bowl, stir together carrots, corn, cheese and green onions; toss in flour mixture to combine, and then stir in egg mixture.

  • Step 2

    Spray large nonstick frying pan with PC® Canola Oil Cooking Spray. Heat over medium-low heat. When pan is hot, add batter to pan in 2 tbsp (25 mL) amounts, spacing well apart. Cook for 1-1/2 minutes or until lightly golden; turn hot cakes and cook another 1-1/2 minutes or until golden. Repeat with remaining batter, respraying frying pan with cooking spray between batches. Makes about 20 hot cakes. Serve immediately. Serve with ketchup, if desired.

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