Sunshine Hot Cakes

Sunshine Hot Cakes

Sunshine Hot Cakes

  • Ready in 35 min.
  • Serves 5


  • 3 eggs
  • 3 tbsp (45 mL) 2% milk
  • 1/2 cup (125 mL) PC® Organics All Purpose Flour - Unbleached
  • 1 tsp (5 mL) baking powder
  • 1 tsp (5 mL) ground PC® Italian Seasoning Grinder
  • 3/4 tsp (4 mL) salt
  • 1 1/2 cup (375 mL) shredded PC® Organics Carrots
  • 1/2 cup (125 mL) drained PC® Blue Menu Peaches & Cream Whole Kernel Corn
  • 1 cup (250 mL) shredded PC 1-Year Old Canadian White Cheddar Cheese
  • 3 tbsp (45 mL) thinly sliced PC® Organics Green Onions


  1. In small bowl, whisk together eggs and milk. In another bowl, stir together flour, baking powder, grinder and salt. In large bowl, stir together carrots, corn, cheese and green onions; toss in flour mixture to combine, and then stir in egg mixture.
  2. Spray large nonstick frying pan with PC Canola Oil Cooking Spray. Heat over medium-low heat. When pan is hot, add batter to pan in 2 tbsp (25 mL) amounts, spacing well apart. Cook for 1-1/2 minutes or until lightly golden; turn hot cakes and cook another 1-1/2 minutes or until golden. Repeat with remaining batter, respraying frying pan with cooking spray between batches. Makes about 20 hot cakes. Serve immediately. Serve with ketchup, if desired.

Nutritional Information

Per 4 hot cake serving

  • Calories 220 Cal
  • Fat 11 g
  • Sodium 640 mg
  • Carbohydrate 20 g
  • Fibre2 g
  • Protein 11 g
  • Source of fibre

Chef's Tips

Make the day before serving; place on baking sheet and store covered in refrigerator. Re warm in preheated 350°F (180°C) oven for about 8 to 10 minutes or until heated through.

Children may especially like these as an accompaniment to chicken fingers or wings. For adults, they are a perfect vehicle for smoked salmon and sour cream, garnished with sprig of dill.