Sunshine Hot Cakes

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

Tags: Intermediate, 30 mins, Entrées, Breakfast, Brunch and Breads, Vegetables, Cheese, Fry, Kid Friendly, President's Choice Blue Menu, Vegetarian
Serves: 5
Skill level: Intermediate
Prep time: 20  minutes
Cooking time: 15  minutes
Total: 35  minutes
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Additional Information

Ingredients

3 eggs
3 tbsp (45 mL) 2% milk
1/2 cup PC Organics All Purpose Flour - Unbleached
1/2 cup (125 mL drained PC Blue Menu Peaches & Cream Whole Kernel Corn
1 tsp (5 mL) baking powder
1 tsp (5 mL) ground PC Italian Seasoning Grinder moulu
3/4 tsp (4 mL) salt
1 1/2 cup (375 mL) shredded PC Organics Carrots
1 cup (250 mL) shredded PC 1-Year Old Canadian White Cheddar Cheese
3 tbsp (45 mL) thinly sliced PC Organics Green Onions

Instructions

  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.
  2. Spray large nonstick frying pan with PC Blue Menu 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.

 

Chef's Tips

Make the day before serving; place on baking sheet and store covered in refrigerator. Rewarm in preheated 350°F (180°C) oven for about 8 to 10 minutes or until heated through.

Children may especially like these as an accompaniment to chicken fingers or wings. For adults, they are a perfect vehicle for smoked salmon and sour cream, garnished with sprig of dill.

Nutritional Information

Per 4 hot cake serving:
Calories 220 Cal
Fat 11 g
Sodium 640 mg
Carbohydrate 20 g
Fibre 2 g
Protein 11 g
Source of fibre