Heavenly Hots


4 Large eggs

1/2 teaspoon salt

1/2 teaspoon baking soda

4 tablespoons cake flour

2 cups sour cream

3 tablespoons sugar

shortening to grease the griddle


This recipe was featured in today's New York Times.  It turned out really nice for a Sunday breakfast.

Combine all of the ingredients (except chortening) and refrigerate 1 hour or overnight.

Whisk batter again and drop onto hot greased griddle 1 tablespoon at a time.

Batter should spread into a 3" circle.  When bubbles form on the top of the cake, flip and cook slightly on the second side.

The center of the cake whould remain creamy and custard-like.  Serve with fresh berries and a light syrup-I chose Blackberries.