This hotcakes recipe I was given in Cabo San Lucas a few months ago is the best I’ve ever tried. My daughter adores pancakes, and she’s been asking me to make these a couple of times a week.
She goes back to college in less than a month, so I’ll be making them a lot before she goes back to Canada. This weekend I’m going to try them with a fruit topping to change it up a little.
I love when I find wonderful new recipes while traveling. This time I was at Grand Solmar at Rancho San Lucas Resort. It’s a fabulous luxury resort with an all-inclusive option. I want to go back and take my husband to play golf on their new Greg Norman course!
Chef Hector Lucas at Rancho San Lucas is so creative. We had some really wonderful meals there. I may have come home a couple of pounds heavier!
I do usually eat something for breakfast, but not three courses! We began with homemade granola, which was delicious. Next, they set these hotcakes in front of me and I ate every last bite. Wouldn’t you?
We were still served a Shredded Beef and Egg Sope after the hotcakes! The food was just outstanding, but I would definitely not be ready to eat again any time soon after that breakfast!
So I decided to ask Chef Lucas for the hotcakes recipe, and I’m so grateful he agreed to share it. Once I made them, I knew I had to share it with you.
As the recipe says, use hotcake (pancake) flour. Regular bread flour does not work in these quantities. Bisquick worked well. I hope you enjoy these as much as we have!
Delicious Hotcakes Recipe
Begin by preheating your griddle or pan on medium.
Mix the milk, flour, egg, and melted butter in a medium-sized bowl until everything is well combined. This batter might be a little thicker than you are used to, but it makes wonderfully fluffy hotcakes!
Add a little melted butter to the griddle. Pour a little less than 1/4 cup of batter to the griddle.
Cook one side about four minutes or until they are slightly dark brown, then flip to the other side, cooking for another three minutes or so. Test one as soon as you can to see if they are done in the center as griddle temperatures fluctuate.
Top with powdered sugar, berries, cinnamon, nuts, or your favorite toppings.
Tips for Making this Hotcakes Recipe
I used a pastry ring because I wanted the pancakes to be as perfect as they were in Cabo. (The rings are wonderful for making other things, like this Shrimp Causa I learned to make in Peru.)
I really like Hamilton Beach products and their griddle has a great price and is highly rated. If you have little ones, this emoji pancake griddle would be fun, too.
If you don’t like thicker pancakes, you can simply add extra milk to make the batter thinner, resulting in thinner pancakes.
For decorating hotcakes, use stencils for different designs. It’s fun and makes you look like a total rockstar chef!
Toppings for Hotcakes
The sky is the limit for adding to your hotcakes. You might want to just top them with powdered sugar or warm maple syrup.
These are also so good topped with berries, or bananas and nuts. Warm a little fruit spread and pour it over the hotcakes like you would use syrup for a nice change.
And what kid (or husband – or is that just mine??) wouldn’t love two pancakes with peanut butter and jelly in the middle?
You can even add sweet ingredients right into the hotcakes recipe batter. Try chocolate chips or blueberries.
Can I Freeze Hotcakes?
You bet! This hotcakes recipe says it serves three people, but honestly, my daughter and I agreed, we can only eat two hotcakes. These really are more filling than regular pancakes.
You’ll have to be the judge of how many your family will eat. I always double recipes like this because it’s easy to pop them in the microwave on busy mornings. My daughter said she is definitely going to make these while she’s away at college and freeze them to make her mornings easier.
I wrapped two hotcakes in wax paper and filled a sealable plastic bag with about 3 servings. Wax paper is microwave safe, so breakfast can be ready in a couple of minutes.
I’d love to see your creations using this hotcakes recipe! Share your photos and tag me on one of the social channels below!
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Super Delicious Hotcakes Recipe
Equipment
- Griddle
Ingredients
- 2 C Bisquick
- 1 1/8 C Milk
- 1 egg
- 2 T butter Plus a little extra for griddle
- 2 tsp vanilla Real Mexican vanilla is my favorite!
- berries optional
- powdered sugar optional
- cinnamon optional
Instructions
- Begin preheating your griddle or pan on medium.
- Mix the milk, flour, egg, and melted butter in a medium-sized bowl until everything is well combined. This batter might be a little thicker than you are used to, but it makes wonderfully fluffy hotcakes!
- Add a little melted butter to the griddle, and then add a little less than 1/4 cup hotcake batter to the griddle.
- Cook one side about 4 minutes or until they are slightly dark brown, then flip to the other side, cooking for another 3 minutes or so. Test one as soon as you can to see if they are done in the center as griddle temperatures fluctuate.
- Top with powdered sugar, berries, cinnamon, nuts, or your favorite toppings.
Nutrition
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