I can’t believe I haven’t ever shared our hot cake recipe. It makes the best pancakes! You can use either white flour or whole wheat flour. If you use wheat flour make sure to substitute brown sugar for the regular sugar.
On St. Patrick’s Day I decided to make rainbow pancakes for lunch, but I think it would be a fun treat for the first day of spring too!
Hot Cakes (Pancakes)
2 cups flour
2 tsp. baking powder
1 tsp. baking soda
2 Tbsp. sugar
1/2 tsp. salt
1/2 cup melted butter
2 cups buttermilk
Combine all the dry ingredients in a mixing bowl. In a separate bowl combine the wet ingredients. Add the buttermilk mixture to the flour mixture and stir just until combined. If you over-stir you get flat chewy pancakes instead of fluffy light pancakes.
Stop right here cook on a greased griddle for regular pancakes or proceed further with the instructions for rainbow pancakes.
Divide the hot cake batter evenly into seven small bowls. Using food coloring dye each bowl a different color: red, orange, yellow, green, blue, and purple. Take one bowl of batter and spoon onto a hot greased griddle to cook pancakes. Spoon only a tablespoon or two of batter for each pancake.
I cooked all the red pancakes first, then the orange, then yellow, etc. As they finished cooking I made individual stacks of pancakes on the serving platter.
Serve pancakes with a huge dollop of freshly whipped cream on top (clouds) and a half of a peach next to the stack (gold).