Pancakes are out. Hotcakes are in at my house. I whipped up my first batch of them after reading Gourmet’s review of The Breakfast Book by Marion Cunningham and I haven’t been able to make pancakes since. While they look so much alike while stacked on a plate, the texture between a hotcake and a pancake couldn’t be more different! The sour cream in this version makes them so light, fluffy and full of flavor!
Bridge Creek Heavenly Hots
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 cup cake flour
2 cups sour cream
3 tablespoons sugar
Keep reading for the rest of the recipe and a bunch of pictures of the process!
I’m back from Vegas – pictures/food thoughts later today…
Until then, Happy National Pancake Day! In celebration IHOP is giving away free short stacks of pancakes to help raise money (donations people) for Children’s Miracle Network, a non-profit organization dedicated to helping children’s hospitals, and other worthy causes. Here’s the link to make a donation.
And here’s the list of IHOPs near you.
And if you’re feeling domestic – here’s a link to my favorite pancake recipe.
5. – The Boston Globe America’s Favorite Comfort Food “You can be sitting in a high chair or in a high-style Italian chair, and if someone sets a bowl of mac and cheese in front of you, you’re bound to be delighted. This humble bowl of mostly white ingredients is currently the most sought-after comfort food on American tables. It suits everyone: teens, vegetarians, lumberjacks, sophisticates.”
4. – The Chicago Tribune Perfect Pancakes: Strategies to make the hottest hot cakes ever “Valentine’s Day has gotten hit by hard times, and we’re not just talking about the recession. Many of us have become cynical about this holiday of love, particularly when it comes to food.”
3. – The LA Times A Rare Four-Star Restaurant Reivew: The Bazaar by Jose Andres “Do a Google search for “Nutella,” the Italian hazelnut-chocolate spread that comes in a squat jar like peanut butter and is often found right next to it in grocery aisles, and you’ll get about 5 million results. Which is about twice what you get when you Google “chocolate chip cookies” — and several times as many as the phrase “Valentine’s Day chocolates.” You might want to remember that this weekend.”
2. – The NY Times Your Morning Pizza “Once I started looking around, in fact, I didn’t feel limited at all. It could be that my breakfast preferences stem from my mother, who served oatmeal and cream of wheat with nothing more than butter and salt — no brown sugar, no maple syrup. I thought this was the only way to go until I got out into the world a little and found out how unusual her approach was.”
1. – The Washington Post The Pleasure is in the Pain “Vincenzo Di Marzo, a research director at the Institute of Biomolecular Chemistry of the Italian National Research Council near Naples, Italy, said there are three main reasons we voluntarily eat capsaicin. The first is that it makes other tastes come alive. “Heat, and the sensation of heat, activates capsaicin-sensitive sensory neurons that enhance our perception of flavors,” he said.”
photo from The Washington Post
There is something comforting about breakfast foods. Whether it is memories of lazy Saturday mornings or breakfast-for-dinner during winter blizzards in Buffalo as a child, pancakes are high on my list of favorite comfort foods. As a young chef, one of my first major kitchen fiascos was with pancakes. I decided to surprise my parents with pancakes one Saturday morning and my recipe called for one tablespoon of baking powder (I must have been making a HUGE batch) and I mistakenly added one tablespoon of baking SODA – I am sure you can imagine the looks of disgust on everyone’s face when they took that first bite. Though I am teased constantly for it, I haven’t made that mistake again and my family now loves early morning batches of my favorite, buttermilk pancakes!
Melt-In-Your-Mouth Buttermilk Pancakes
(makes about 10 medium-sized pancakes)
2 cups flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3 tbsp. sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 tbsp. melted butter
Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps. Be careful to not overmix the batter. The secret to perfectly-puffy pancakes is almost under-mixing your batter.
Heat a non-stick pan or skillet over medium-high heat. Melt 1 tbsp butter in pan.
Pour about 1/2 cup pancake batter, in pools 2 inches away from one other. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute. Repeat with remaining batter.
Serve with bacon and/or blueberries and REAL maple syrup!
Filed under Food, Recipes