Bridge Creek Heavenly Hots
Yield
2 servingsPrep
20 minCook
5 minReady
25 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
cake flour
|
|
| ½ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 3 | tablespoons |
sugar
granulated |
|
| 4 | large |
eggs
beaten |
|
| 16 | ounces |
sour cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
cake flour
|
|
| 2.5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 45 | ml |
sugar
granulated |
|
| 4 | large |
eggs
beaten |
|
| 462.4 | ml/g |
sour cream
|
|
Directions
Mix together the flour, baking soda, salt and sugar until well blended.
In another bowl, mix together the eggs and sour cream until well Add to the dry ingredients and mix until all dry ingredients are mixed in. Allow the mixture to sit for about 5 minutes. Meanwhile, heat up a large frying pan. Once it's hot add a little oil and lightly coat the bottom of the skillet. Using a tablespoon, drop the batter onto a hot skillet. Cook on one side until the bubbles on the top start to pop and the edges begin to look dry. Careful that you don't burn them. They puff up when you flip them.
