hotcake

sure buddy. check this out: Ingredients Amount Ingredient Preparation 4 cups flour, all-purpose 3/4 cup sugar 2 tablespoons baking powder 2 cups milk 8 tablespoons butter, unsalted melted, plus more for the griddle 1 large egg 2 teaspoons vanilla extract 1/2 teaspoon food coloring yellow Directions: Stir the flour, sugar, and baking powder in a large bowl until mixed. In another bowl, beat the milk, melted butter, egg, vanilla, and food coloring until blended. Pour the wet ingredients into the dry ingredients and beat until just blended (it's better to leave a few lumps than to overmix and make tough hotcakes). The hotcakes will be lighter if you let this batter stand at room temperature for about 30 minutes, or refrigerate it up to 1 day. Heat a griddle or large heavy pan (cast iron is perfect) over medium heat. The griddle is hot enough when a drop of water skitters quickly across the surface. Brush the griddle with a little melted butter. Pour about 1/3 cup of batter for each hotcake, leaving a little space between the hotcakes to make it easy to turn them. Cook them until golden brown underneath (lift a corner to peek) and bubbles start to pop on the topsides. Flip the hotcakes carefully and cook them until the undersides are golden brown. Repeat with the rest of the batter. Serve hot with butter and maple syrup. 2.GRANDMA'S OATMEAL HOTCAKES 2 c. rolled oats 2 c. buttermilk 3 eggs, beaten 2 tbsp. sugar 4 tbsp. melted shortening 1/2 c. all-purpose flour 1 tsp. baking powder 1 tsp. baking soda 1 tsp. salt Stir oats and buttermilk together in a bowl. Cover and let stand on counter overnight. The next morning, add eggs, sugar, and melted shortening. Stir well to combine. Stir flour, baking powder, soda, and salt into oatmeal mixture. Stir until just combined. Cook on a lightly greased hot griddle until bubbles appear and underside is golden brown. Turn once. 12 hotcakes. 3.IRISH HOTCAKES 1 c. flour 1 tsp. sugar 1/4 tsp. salt 1 tsp. baking powder 1 1/2 c. milk 3 eggs, separated 3/4 cube melted butter Mix first 4 ingredients together. Add milk in 1/2 cup portions. Beat egg whites until stiff. Beat yolks. Add yolks, fold in whites. Add 3/4 cube butter. Cook as hotcakes. Serves 4. 4.MEXICAN HOTCAKES 1/3 c. flour 1/3 c. oil 3/4 tsp. salt 1 tsp. cumin 1/2 tsp. oregano 1 sm. can tomato sauce 2 tsp. garlic powder 2 tbsp. chili powder (more or less to taste) 1/2 tsp. sugar Heat oil; add flour and stir until bubbly. Add dry ingredients, except chili powder. Mix water, tomato sauce, and chili powder; add to mixture in pot. Simmer, stirring, for 10 to 15 minutes. Add a little water if the sauce is too thick. Should be a medium sauce. Allow to cool. Heat before serving. HOTCAKES: 1 doz. corn tortillas 1/2 c. oil 1 c. grated Monterey Jack cheese (more or less) 1 c. chopped onions (more or less) 4 eggs, sliced black olives for garnish In skillet, heat oil and dip tortillas a few seconds just to soften. Drain on saucer which has been placed upside down on paper towels. When all tortillas have been softened, dip in warm chili sauce, one at a time, and place on serving plate. Cover each tortilla with cheese and onion until there is a stack of three. Drizzle sauce on top and top with a fried egg. (If desired, cooked ground beef may be added to the sauce after the tortillas have been dipped. Spoon meat sauce over each layer of tortillas if you wish.)

Sorry I can't help you there. I have to admit that is one area I am VERY lazy in. I find it to be less expensive and easier to buy the mix.

I use up "old" buttermilk for this sort of thing, and always add a handful of flax seeds, and half of the flour is oatmeal ground into "flour" which makes the hotcakes sweet and fluffy and delicious and more nutritious too.

I think you can find it quite easily - perhaps search under pan cakes? 1 cup flour 1/2 cup butter 2 eggs mix together and you're good to go. Real easy to make. and usually home made ones are less powdery tasting than mixes. don't forget to top with maple syrup!