Heavenly Hots Recipe

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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

How to make Heavenly Hots

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.