Heavenly Hots

From Cook's Country | February/March 2011

Why this recipe works:

Switching from cake flour to all-purpose flour mixed with cornstarch gave our Heavenly Hots more structure without making them too dense. Despite the additional heft, they were still too difficult to flip. To fix the problem, we covered the skillet to create a miniature oven that partially… read more

Switching from cake flour to all-purpose flour mixed with cornstarch gave our Heavenly Hots more structure without making them too dense. Despite the additional heft, they were still too difficult to flip. To fix the problem, we covered the skillet to create a miniature oven that partially cooked the interiors. Removing an egg from the recipe compensated for the extra moisture retained when covering the skillet.

less

Makes 32 pancakes, serving 4

To serve, dust with confectioners' sugar.

Ingredients

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