Popcakes
Yield
4 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
all-purpose flour
|
|
| ¼ | teaspoon |
salt
|
|
| ½ | teaspoon |
baking soda
|
|
| 1 | each |
eggs
|
|
| 2 | tablespoons |
butter
melted and cooled |
|
| 1 | cup |
buttermilk
|
|
| Mexican popcakes | |||
| ¾ | cup |
all-purpose flour
plus |
|
| 1 | tablespoon |
all-purpose flour
|
|
| 3 | tablespoons |
masa harina
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
|
|
| 1.3 | ml |
salt
|
|
| 2.5 | ml |
baking soda
|
|
| 1 | each |
eggs
|
|
| 3E+1 | ml |
butter
melted and cooled |
|
| 237 | ml |
buttermilk
|
|
| Mexican popcakes | |||
| 177 | ml |
all-purpose flour
plus |
|
| 15 | ml |
all-purpose flour
|
|
| 45 | ml |
masa harina
|
* |
Directions
POPCAKES - In mixing bowl combine flour, salt and baking soda.
In small bowl, b eat egg until well mixed, Add cooled butter to egg and stir again.
Pour egg mixture and buttermilk into flour mixture.
Stir briskly until well mixed.
Fill 6 greased muffin cups half full.
Bake at 425 degrees about 12 to 15 minute s, until popcakes brown on top.
Remove from oven. Serve immediately. MEXICAN POPCAKES - Replace flour with mixture of ¾ cup plus 1 tablespoon flou r and 3 tablespoons masa harina. Proceed with recipe. PANCAKES - Follow Popcakes recipe, except barely stir ingredients together. Bat ter should look wet and shiny, like bowl of thick-curd cottage cheese. Don't worry about streaks of flour and lumps. Heat skillet and melt just enough oil or shortening to cover bottom. Drop batter by heaping tablespoon into skillet and gently pat each mound of batter down; don't flatten clumps of batter. Turn as s oon as edges of pancake look dry; don't wait for bubbles to break over top before turning.
