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Thursday, February 16, 2017

Thursday Recipe - Galoop Hotcakes

This is an old recipe I got from my dad years ago. I think they're called Galoop Hotcakes because you put a big galoop of the batter on the hot pan to make them.

They're loaded with all sorts of good stuff like oatmeal and dried fruit. They definitely fill you up and keep you going for a long time.

Galoop Hotcakes

2 c. flour (white, whole-wheat, or any combo of the two)
1 c. powdered milk
4 t. baking powder
1 t. salt
1/2 c. sugar (white, brown, or whatever you have)
1 c. oatmeal
3 eggs
about 2 c. water
OPTIONAL ingredients:
spices (cinnamon, nutmeg, ginger, allspice, cardamom, fennel, anise, cloves)
nuts (1 c. of chopped pecans, walnuts, hazelnuts, sliced almonds, etc.)
dried fruit (chop it up if it's large, but any dried fruit works in this, raisins and dates are traditional)
fresh fruit/veggies (grated apple, grated carrot, shredded zucchini, chopped plums, peaches, pineapple, apricots, cherries, fresh or frozen berries of any sort, etc—just make sure it is in small pieces so it can cook)
1/2 c. coconut

Mix all the dry ingredients together. Add the eggs, 1 c. water, and any of the optional ingredients that you want. Stir together. Add enough additional water to make a thick batter. (If you use fresh fruit, you will need less water. If you use dried fruit, you may need to add more water.)

Scoop out by large galoops onto hot griddle (about 1/4 c. per hotcake). Cook until bubbles break and don't fill back in, about 2-4 minutes. Flip carefully. Cook until browned on the other side and not goopy in the middle, about 1-2 minutes longer. If they are getting too browned, turn the heat down. These are better if you cook them slower on a lower heat than normal pancakes.

Serve hot with plenty of butter, jam, syrup, honey, yogurt, pudding, ice cream, sliced fruit, etc. Or just eat them plain.