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With school back in session, you don’t have as much time in the morning. Don’t let that stop you from being the coolest parents on the block. Here’s a 20-minute hot cakes recipe that’ll make you the envy of all your kids’ friends.
Hot Cake
Ingredients
1 1/2 cups yellow cornmeal
1 cup all-purpose flour
1/3 cup sugar
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cups buttermilk
2 large eggs
5 tablespoons corn oil, plus more if needed
Unsalted butter and honey for serving
Directions
Stir together the cornmeal, flour, sugar, salt and baking soda in a medium bowl.
Add buttermilk, eggs, and 4 tablespoons oil; whisk until smooth.
Heat remaining tablespoon oil in a large skillet over medium heat until hot.
Working in batches, pour 1/3 cup batter per cake into skillet. Cook, turning once, until golden brown and cooked through, about 2 minutes per side.
Add more oil to the pan as necessary, and reduce heat, if sides brown too quickly.
Serve immediately with butter and honey.
Yields: 10 small hot cakes
